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Ingredients
1 1/4 Pounds Beef tenderloin, trimmed
2 Tablespoons, Creole spice
Oil
4 Large russet potatoes
2 Carrots, cut 2-inch pieces
2 Large turnips, -- halved
1 Cup beef stock
Instructions
Preheat oven to 400 degrees. Season meat with Creole spice. Heat a large saute� pan over high heat and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.