Beef Tenderloin Roast
Mince 3 garlic cloves; combine with 2 T olive oil, chopped rosemary, salt and pepper. Rub roast with mixture and refrigerate 4-24 hours. Heat oven to 425 degrees. Let roast stand at room temp for 1 hour. Sear roast on all sides in hot skillet with 2 T olive oil. Set skillet aside with searing juices, to be used for mushrooms, when ready to serve. Transfer tenderloin to roasting pan with roasting rack or parchment paper lining. Place in oven and cook 12 min. Add 3 crushed garlic cloves, 4 T butter and 2 rosemary sprigs to pan, then baste roast repeatedly with garlic-herb butter for remainder of cooking time, approx. 12-15 min or more, depending on size of roast. Take temp with a meat thermometer in center; remove roast from oven at 120 degrees for medium rare; end cuts will be medium to medium well. Let rest 10 min at room temp before slicing. In skillet used to sear roast, add 2 T butter and shallot. Cook over medium heat until golden, approx. 3 min. Add mushrooms and sauté just until softened, approx. 2 min. Top roast with sautéed shallots and mushrooms and any roasting pan juices. Serve immediately.
Parmesan Fingerling Potatoes
Combine all except Parmesan. Spread on sheet pan, cut-side down. Roast at 350 degrees just until soft. Toss with cheese and return to oven, cooking 7-10 min more, until cheese is crispy and golden. Serve immediately.
Brussels Sprouts with Cranberries, Walnuts and Pancetta
Halve Brussels sprouts; toss with shallots in oil, salt and pepper. Pour onto parchment-lined sheet pan in a single layer. Roast at 350 degrees convection for 20 min. Add walnuts and cook 5 min more. Add cranberries and cook, just until heated through, approx. 2 min. Toss with cooked pancetta and serve immediately.