Tag Archives: Celebrate the Spirit of Christmas

Celebrate the Spirit of Christmas

Bring a new spirit of this Christmas by cooking delightful menu for your beloved family. Try the recipe of Smoky Paprika Beef Tenderloin With Roasted Root Vegetables as an alternative menu to serve in the warmth of Christmas. Check this one out!


  • 1 well-trimmed center-cut beef tenderloin roast (2 to 3 pounds)

    Smoky Paprika Beef Tenderloin With Roasted Root Vegetables
    Smoky Paprika Beef Tenderloin With Roasted Root Vegetables
  • 1-1/2 pounds baby red potatoes, cut in half
  • 1-1/2 pounds sweet potatoes, peeled, cut into 1-1/2 x 1-inch pieces
  • 1 pound cipollini onions, trimmed and peeled
  • 2 tablespoons chopped parsley
  • Salt



  • 1 cup tightly packed parsley leaves
  • 4 teaspoons smoked paprika
  • 2 large cloves garlic, minced
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

After the ingredients have been prepared, now you are ready to move on the next step, it is the preparation step.

First, heat oven to 425°F then, place seasoning ingredients except the olive oil into food processor; cover and process until parsley is wholly chopped, stop and scrap side of container as needed. While the motor running, slowly add oil through the opening in cover, process them just until completely mixed. Press 3 tablespoons seasoning mixture evenly onto all surfaces of beef roast. Reserve remaining seasoning mixture.

Second, place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Meanwhile, combine remaining seasoning mixture, red potatoes, sweet potatoes and cipollini in large biodegradable plate; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast. Roast 35 to 45 minutes or until vegetables are tender and lightly browned. Sprinkle with 1 tablespoon parsley and salt, as desired.

Third, remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board and immediately sprinkle with remaining 1 tablespoon parsley. Tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.

Last, carve roast into slices; season with salt as desired. Serve with vegetables surround roasted beef on palm plate or white tableware.

bamboo leaf plate
bamboo leaf plate