Madrid Meseta Tenderloin Recipe

Introduction to Madrid Meseta Tenderloin

The Madrid Meseta Tenderloin is a classic Spanish dish that embodies the rich flavors and culinary traditions of the Iberian Peninsula. Originating in central Spain, this dish highlights the use of quality beef tenderloin sourced from the expansive "Meseta," a large plateau that covers much of the country. The recipe combines various elements of Spanish gastronomy, offering a savory experience reminiscent of the old Castilian kitchens.

Ingredients

Ensuring that each ingredient is fresh and of high quality will bring out the traditional flavors of this dish. Below are the ingredients required along with their quantities:

• Beef Tenderloin - 1.5 pounds
• Olive Oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Smoked Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Red Wine - 1 cup
• Fresh Rosemary - 2 sprigs
• Fresh Thyme - 2 sprigs
• Onions - 2, sliced
• Mushrooms - 8 ounces, sliced
• Potatoes - 3 medium, cubed
• Butter - 2 tablespoons
• Fresh Spinach - 1 bunch

Preparation

Step 1: Preparing the Marinade

In a small bowl, combine olive oil, minced garlic, smoked paprika, salt, and black pepper. Stir the ingredients well to create a cohesive mixture. Coat the beef tenderloin evenly with the marinade, ensuring that all sides are covered. Allow it to marinate for at least 30 minutes in the refrigerator for the flavors to properly infuse.

Step 2: Prepping the Vegetables

While the beef tenderloin is marinating, prepare the vegetables. Wash and slice the onions and mushrooms thinly. Cube the potatoes into bite-sized pieces.

Cooking Process

Step 1: Searing the Tenderloin

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, place the marinated beef tenderloin in the skillet to sear each side, approximately 2-3 minutes per side, until it forms a brown crust. This searing process will help lock in the flavors and juices.

Step 2: Roasting the Tenderloin

Preheat your oven to 400°F (200°C). Transfer the beef tenderloin to a roasting pan. Pour the red wine over the meat, and add the fresh rosemary and thyme into the pan for added aroma. Place the sliced onions and mushrooms around the tenderloin. Roast in the oven for about 20-25 minutes or until the internal temperature reaches your desired level of doneness.

Step 3: Sautéing the Potatoes and Spinach

While the meat is roasting, in a separate pan, melt 2 tablespoons of butter over medium heat. Add the cubed potatoes and cook until they are golden brown and tender. Toss in the fresh spinach and cook until wilted. Season the vegetables with salt and pepper to taste.

Serving and Enjoyment

Remove the beef tenderloin from the oven and let it rest for a few minutes before slicing. This resting period is crucial for ensuring the juices are redistributed throughout the meat, resulting in a tender and juicy cut. Serve the sliced tenderloin alongside the sautéed potatoes, onions, mushrooms, and spinach. For an added touch, drizzle some of the wine sauce from the roasting pan over the meat. Utilize a cooking timer throughout the process to ensure perfect timing.

This dish pairs wonderfully with the same red wine used in cooking, enhancing the flavors with each sip. Enjoy your journey into Spanish cuisine with the savory and tender Madrid Meseta Tenderloin.