Roast Tenderloin Of Beef with Fennel-raisin Gnocchi, Wilted Watercress, Cal

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

California Raisin caponata and fennel gnocchi transform beef tenderloin.


Raisin Caponata:
1/4 cup golden raisins
1/4 cup dry red wine
1 small eggplant; peeled and cut into 1/2-inch slices
1 small red onion; peeled and cut into 1/2-inch slices
1/4 cup olive oil
Salt and pepper
1 tablespoon capers; drained
1 Roma tomato; peeled, seeded and chopped
1/4 cup kalamata olives; pitted and sliced
1 tablespoon balsamic vinegar
2 tablespoon basil; chiffonade
2 tablespoon Italian parsley; finely chopped
Salt and pepper
Fennel-Raisin Gnocchi
1 medium bulb fennel; trimmed and cut into quarters
1 shallot; peeled and cut into quarters
2 tablespoon olive oil
1/4 cup golden raisins
2 eggs, beaten
1 tablespoon salt
1 cup all-purpose flour
Salt and pepper
Syrah Butter Sauce
1 cup Syrah or Cabernet Sauvignon
2 teaspoon shallot; minced
1 teaspoon fresh thyme; finely chopped
6 tablespoon unsalted butter
Salt and pepper
1 whole beef tenderloin; (about 2 pounds), trimmed and cleaned
1/4 cup olive oil
1 tablespoon fresh thyme; chopped
1 tablespoon fresh rosemary; chopped
1 clove garlic; minced
1 tablespoon shallot; minced
Salt and pepper
1/4 cup butter
2 bunch fresh watercress; stems removed
Salt and pepper; and pepper

Original recipe makes 6 Servings



Raisin Caponata

For best results, prepare at least one day before serving. Preheat oven to 375F.

Measure raisins and red wine into nonreactive saucepan; heat to simmer and cook for 3 minutes until raisins are plump. Cool. Arrange eggplant and onion in shallow roasting pan. Brush with olive oil. Season with salt and pepper; to taste. Roast at 375F for 20 minutes or until golden brown. Remove and set aside.

In mixing bowl, combine capers, tomato and olives with raisin mixture; mix well. Cut eggplant and red onion into 1/4-inch dice and add to bowl along with balsamic vinegar, basil and parsley. Adjust seasonings with salt and pepper. Store in refrigerator, covered, overnight to allow flavors to meld.

Fennel-Raisin Gnocchi

For best results, prepare gnocchi several hours or a day ahead. Preheat oven to 375F. In shallow baking pan, toss fennel and shallot with olive oil; season to taste with salt and pepper. Roast in preheated oven at 375F for 20 minutes or until tender. Cool. Measure raisins into 1-quart nonreactive saucepan and add enough water to cover. Heat to simmer over medium heat and cook for 3 minutes until raisins are plump; drain well and reserve. In food processor, pur?e fennel and shallot until smooth. Turn into mixing bowl; gently stir in raisins, beaten egg and 1 teaspoon salt. Add flour and mix thoroughly, adding 1 tablespoon flour if mixture is too wet. Divide dough into 2 equal portions. On a lightly floured surface, one portion at a time, roll into a rope about 3/4-inch in diameter. Cut each rope into 1-inch pieces; spread on lightly floured baking sheet and refrigerate, covered with plastic wrap for up to 12 hours.

Syrah Butter Sauce

In a heavy-bottomed saucepan, combine Syrah, shallot and thyme. Over medium heat, simmer until reduced by two thirds. Remove from heat and whisk in butter, 1 tablespoon at a time, until smooth. Season to taste with salt and pepper. Keep warm.


Preheat oven to 450F.

Arrange beef tenderloin in shallow roasting pan; rub entire surface with olive oil and then with thyme, rosemary, garlic and shallot. Season well with salt and pepper. Bake at 450F for 10 minutes; reduce temperature to 375F and roast about 10 minutes more to medium rare (160F). Remove from oven; cover and set aside for 20 minutes before slicing.

Meanwhile, drop gnocchi into lightly salted, simmering water. Cook until gnocchi float to top, about 3 minutes; remove and keep warm. Then, add 2 tablespoons of butter to saut?pan and heat on medium until butter foams. Quickly, add watercress and saut? until wilted; season to taste with salt and pepper and keep warm. In another pan, melt remaining 2 tablespoons butter over medium heat and saut? gnocchi until lightly crisp and heated through; reserve and keep warm.

To serve, divide and arrange watercress in center of each of 6 plates. Spoon gnocchi on top. Slice beef; divide and arrange slices on top of gnocchi on each plate. Heat Raisin Caponata and spoon onto sliced beef for garnish. Drizzle Syrah Butter Sauce on inside rim of each plate.

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Calories Per Serving: 493 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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