New This Month

Potato-Wrapped Beef Tenderloin

For those who've long insisted that sides make the meal, this main dish brings a favorite to the forefront. Russet potatoes are thinly sliced, then twice-baked: first on their own, brushed with butter so the slices fuse together; then once again along with the meat, until they're crisp and golden at the edges but still tender in the center.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, December/January 2015


  • 1 small beef tenderloin (about 2 1/2 pounds and 9 inches long)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon safflower oil
  • 3 russet potatoes, peeled
  • 1/4 cup Clarified Butter, for brushing
  • 4 ounces pate, such as D'Artagnan Mousse Truffee (available at


  1. Preheat oven to 400 degrees. Pat beef dry and season all over with salt and pepper. Heat a large saute pan over medium-high. Swirl in oil. Cook beef until browned on all sides, about 2 minutes a side. Transfer to a plate; let cool completely.

  2. Line 2 baking sheets with parchment. Using a mandoline, slice potatoes into scant 1/8-inch-thick rounds. Brush parchment on one sheet with clarified butter. Working from outside in, arrange potatoes in overlapping lines to form a rectangle of same length as beef and wide enough to wrap around entire tenderloin. Brush entire surface of potatoes with remaining clarified butter; season with salt. Bake just until softened, 18 to 20 minutes. Remove from oven; press potatoes down and together with a spatula. Let cool completely.

  3. Place beef atop potatoes on one long side of rectangle. Evenly spread pate over top and sides of beef. Using parchment, lift potatoes up and over meat to cover completely. Transfer, seam-side down, to other prepared baking sheet.

  4. Bake 30 minutes. Increase heat to 425 degrees; bake until potatoes are golden brown on edges and a thermometer inserted in thickest part of meat registers 125 degrees, about 10 minutes more. Let rest on sheet 10 to 15 minutes.

  5. Using 2 wide spatulas, loosen potatoes under beef from baking sheet; transfer wrapped beef to a cutting board. Use kitchen shears to cut through potatoes, then slice meat with a sharp knife; serve immediately.

Reviews Add a comment

  • MS11865254
    26 DEC, 2015
    I made this for Christmas. I don't have a mandolin so I used the slicer on the side of my large grater for my potatoes. Parchment paper is very important for getting the potatoes around the beef. If you want your beef rare you must remove it from the oven at the temp the recipe advises, which is less than the rare reading on the thermometer you are using. It continues to cook in the 10-15 minutes you allow it to sit! The potatoes on the meat are really good but you need more for your crowd.