This platter provides food for the senses as well as the palate, and is easily prepared ahead of time. Perfect for the holidays.
Ingredients
-whole beef tenderloin (center cut, approx 3 pounds)
-salt and pepper
-vegetables for roasting (bell peppers, hot peppers, onions, whole garlic cloves, potato wedges, any kind of root vegetable; use your imagination and get what looks good in the store)
-olive oil
-dried herbs that you like (thyme, rosemary, marjoram, etc)
-if you can find fresh herbs, this works too (whole sprigs)
-splash of good balsalmic vinegar
-1 cup good mayonaise
-2-3 chipotle peppers in adobo sauce (look in the mexican food section of the grocery store)
Preparation
-salt and pepper tenderloin well, and tie with string to keep shape
-sear in hot pan until nicely browned on all sides
-roast in hot (450) oven for 20-30 minutes until desired degree of doneness (shoot for medium rare for best presentation and flavor)
-remove from oven and let rest
-cut vegetables to bite size (harder vegetables like the roots will take longer to cook than softer vegetables like bell peppers and onions, so should be cut a bit smaller so that everything is done at the same time
-toss the vegetables with olive oil, herbs, and vinegar
-roast in hot oven with beef until done
-remove and let cool
-meanwhile, mix the mayo and chipotle peppers with adobo in a food processer or blender until smooth. Taste and make sure the heat level is ok; you might need to add more mayo or peppers depending on your taste
-to serve, slice beef and arrange along outside of platter; pile the vegetables in the middle, pour the mayo sauce over the beef and serve
-tastes wonderful warm or at room temperature (the sauce should be cool)