Roasted Beef with Turnip and Herb Crust

Instructions

1. 1

   Preheat your oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Drying the meat ensures better browning and crust formation.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the beef for 2-3 minutes per side until deeply browned, then transfer to a plate.

   Tip: Don't move the meat while searing to achieve a proper crust.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil. Add the turnip wedges and shallots, seasoning with salt and pepper. Roast in the oven for 15 minutes until they begin to soften and brown.

4. 4

   While vegetables roast, combine the Dijon mustard, minced garlic, panko breadcrumbs, and leaves from the rosemary and thyme sprigs in a small bowl. Mix until evenly combined.

   Tip: Strip the herb leaves from the stems before chopping for the best texture.

5. 5

   Remove the skillet from the oven and push the turnips to the sides. Place the seared beef back in the center and brush the herb-mustard mixture evenly over the top of the meat.

   Tip: The herb crust will toast and create a flavorful exterior during roasting.

6. 6

   Pour the beef broth into the skillet around the vegetables and meat, being careful not to wash away the herb crust. Return to the oven and roast for 18-22 minutes until the beef reaches 130-135°F internally for medium-rare.

   Tip: Use a meat thermometer for accurate doneness; the temperature will continue rising slightly while resting.

7. 7

   Remove from the oven and let the beef rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

   Tip: Skipping the rest period will result in a drier finished dish.

8. 8

   Divide the roasted turnips and shallots among four plates, top with sliced beef, and drizzle with the pan juices before serving.

   Tip: For extra sauce, reduce the remaining pan liquid on the stovetop over medium heat for 2-3 minutes.