Best 2 Olive Branch Smoked Beef Tenderloin Olive Oil Mashed Potatoes Roasted Chili And Olive Ragout Recipes

Welcome to the delightful culinary journey of preparing a tantalizing Olive Branch Smoked Beef Tenderloin accompanied by Olive Oil Mashed Potatoes, Roasted Chili, and Olive Ragout. This exceptional dish is a symphony of flavors, textures, and aromas that will captivate your taste buds and leave you craving for more. Get ready to embark on a culinary adventure that combines the richness of beef, the earthy notes of olives, the warmth of chili, and the creamy goodness of mashed potatoes. Discover the secrets to achieving perfectly smoked tenderloin, fluffy mashed potatoes infused with olive oil, vibrant roasted chili, and a savory olive ragout that will elevate your dining experience to new heights. So, gather your ingredients, prepare your kitchen, and let's embark on this delicious adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE OIL MASHED POTATOES AND KALE

Olive Oil Mashed Potatoes and Kale image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 pounds small red potatoes in salted boiling water until tender, 15 to 20 minutes. Reserve 1 cup cooking water, then drain. In the same pot, cook 2 chopped shallots and 2 chopped garlic cloves in olive oil over medium-high heat until softened, 2 minutes. Add 4 cups chopped kale and 1/2 cup cooking water; cook 5 minutes. Add 1/2 cup milk and bring to a simmer. Off the heat, add the potatoes, 3 tablespoons olive oil and some chopped parsley. Mash, adding more cooking water if needed. Season with salt and pepper.
Photography by Ryan Dausch

OLIVE BRANCH SMOKED BEEF TENDERLOIN, OLIVE OIL MASHED POTATOES, ROASTED CHILI AND OLIVE RAGOUT

Olive Branch Smoked Beef Tenderloin, Olive Oil Mashed Potatoes, Roasted Chili and Olive Ragout image

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 21

Ingredients

One 3 1/2 to 4-pound trimmed beef tenderloin roast, tied
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
Olive Oil Mashed Potatoes, recipe follows
Roasted Chili and Olive Ragout, recipe follows
1 bunch watercress
2 pounds large russet potatoes
Salt
1/3 cup extra-virgin olive oil
2 tablespoons pitted and finely chopped olives
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1 red onion, thinly sliced
1/2 cup olives, pitted and finely chopped
1 tablespoon chopped fresh parsley
2 jalapeno peppers, roasted, peeled, seeded and finely diced
1 red bell pepper, roasted, peeled, seeded and cut into medium dice
1 poblano pepper, roasted, peeled, seeded and cut into medium dice
1 yellow bell pepper, roasted, peeled, seeded and cut into medium dice
Salt and freshly ground black pepper

Steps:

Prepare a smoker using olive branches. Place the beef tenderloin in the smoker and smoke for 20 minutes.
Preheat the oven to 350 degrees F.
Pat the beef dry and sprinkle with salt and pepper. Heat the butter and oil in a roasting pan over moderately-high heat until the foam subsides. Then brown the beef well on all sides, about 10 minutes. Put the roasting pan with the beef in the middle of the oven and roast until an instant-read thermometer inserted diagonally 2 inches into the center registers 130 degrees F for medium-rare, about 30 minutes.
Transfer to a cutting board and let stand 10 minutes. Then cut into 1/2-inch-thick slices.
To serve, first place the Olive Oil Mashed Potatoes on a plate. Then lean 2 slices beef tenderloin on the potatoes. Place a large spoonful of the Roasted Chili and Olive Ragout around or on top. Garnish with watercress.
Peel and quarter the potatoes. Put the potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with the lid, and then reduce the heat and simmer, partially covered, until the potatoes are very tender, 20 to 25 minutes.
Drain the potatoes in a colander and return to the pot. Add the olive oil and olives, and season with salt and pepper. Mash with a potato masher until smooth.
Heat 2 tablespoons olive oil over medium-high heat in a saute pan. Add the red onions and cook, stirring occasionally, until the onions are golden brown, about 6 minutes. Remove from the heat. Add the rest of the olive oil and the olives, parsley and all the roasted peppers. Season with salt and pepper.

Tips:

To ensure your beef tenderloin is cooked to perfection, use a meat thermometer. The internal temperature should reach 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 155°F (68°C) for medium-well.
For flavorful mashed potatoes, use a combination of olive oil and butter. This will give them a rich, creamy texture.
To make the olive ragout, use a variety of chili peppers. This will add a nice depth of flavor to the dish.
If you don't have time to make the olive ragout, you can substitute a jar of your favorite store-bought sauce.
Garnish your dishes with fresh herbs, such as parsley or thyme, for a pop of color and flavor.

Conclusion:

This Olive Branch Smoked Beef Tenderloin with Olive Oil Mashed Potatoes and Roasted Chili and Olive Ragout is a flavorful and elegant dish that is perfect for a special occasion. The tenderloin is cooked to perfection, the mashed potatoes are creamy and delicious, and the olive ragout adds a rich and savory flavor to the dish. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your guests. So gather your ingredients and get cooking!