Roast Beef Tenderloin
All Beef Is Not Created Equal
Ultimate Favorite Beef Recipe
A Roast Beef Tenderloin is wonderful all by itself; no sauces are needed and you can "skip" any fancy rubs. You only need a little olive oil and some Kosher salt and coarse black pepper. This is one of my all-time personal favorite beef items to serve on special occasions or - to make one.
So having said that, I will also suggest that you can consider serving a delicious Bearnaise Sauce or Bordelaise Sauce on the side as an additional treat for those who enjoy such enhancements.
For some people, I also serve Horseradish Sauce on the side.
I also have many restaurant guests who enjoy their beef topped with a Bleu Cheese Butter.
Tenderloin, also called filet mignon (actually this is name given to the steak cut from a tenderloin) and sometime Chateaubriand by some people, is considered by many beef lovers as their ultimate favorite. It is tender, flavorful and has very little waste or fat. It's also very simple to make; just rub a tenderloin roast with olive oil and some seasonings, insert a meat thermometer, and roast!
Beef tenderloin is widely appreciated for all the reasons just mentioned. Beef tenderloin is also expensive for all the reasons sited. If you wish to purchase the best beef tenderloin on the market, buy natural or organic beef.
If you follow the diections for this beef recipe, you and your guests will have melt-in-the-mouth flavor. The meal will be memorable - and for what you'll spend to bring perfection to the table - let's hope it is remembered for a long time.
Roast Beef Tenderloin
Preparation time: 5 minutes. Serves 10-12.
Cooking Conversion Table
Ingredients:
1 whole tenderloin, 5 - 6 pounds (trimmed if necessary, see note below)
2 tablespoons of olive oil
Kosher salt and fresh ground pepper or coarse black pepper
Bearnaise Sauce or Bordelaise Sauce or Horseradish Sauce
Basic Procedures For Roast Beef Tenderloin
Select a roasting pan that has low sides and that is just large enough to hold the roast, such as a 12 X 16 inch rimmed sheet pan with a roasting rack.
If the pan is too large, drippings will spread out too thin and burn
Purchase a roast which has been trimmed, with no more than 1/2 inch fat cover and is ready to roast, otherwise as noted, you will have to trim it
Season the meat several hours befor roasting or even the day before
Allow the tenderloin roast to sit at room temperature for 1-2 hours before roasting
Do not cover or add water to the pan (roasting is a dry heat cooking method)
Place the meat in a pre-heated oven
Roast to the desired temperature (understanding that the roast will continue to cook after it is removed from the oven)
Always use a good meat thermometer to check for doneness
Instructions:
Pre-heat the oven to 400 degrees F
Season your tenderloin roast as desired
Place the tenderloin fat side up on the rack in your roasting pan (keeping it out of the drippings) and tuck small "tail" under so the thin end of the roast
becomes thicker and cooks more evenly (secure with a kitchen string)
Place meat in the pre-heated oven
Check for doneness after 30 minutes using a meat thermometer (check thickest part of the roast)
Roast until medium-rare or to medium doneness (allowing for more cooking to take place after removing the meat from the oven)
120 degrees F is medium rare
130 - 140 degrees F is medium
150 degrees F is medium well
Remove the tenderloin roast from the oven and the pan and let stand (rest) in a warm place for 5-10 minutes
Place the meat on a carving board and slice into 1/4 - 1/2 inch pieces beginning at the thin end of the tenderloin
(the last one or two slices may have a little gristle so you may want to save these for another use, another meal)
Place the tenderloin steaks on a warm platter
Drizzle the steak with some Bearnaise and serve the rest of the sauce on the side or serve all of the sauce on-the-side
Save the drippings for another use (pour it into a plastic, sealable container and freeze until needed for gravy)
Enjoy your roast beef tenderloin and the company of those you share it with!
Donna
Bookmark Real Restaurant Recipes
|
