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 "rubs." You only need a little olive oil and some
Kosher salt and coarse black pepper. Add a few herbs if desired.
This is an all-time 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
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.
(This is often what a restaurant starts with ...a raw tenderloin strip loin with the fat on it.)
(This is what the tenderloin loin strip looks like after it is "peeled" and ready for portioning).
(And then "portioned" as you would find in the meat department of your grocery store and what is cooked for you in a restaurant. It is now a "filet mignon.")
A tenderloin steak is called a filet mignon and 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 and roast! (use your meat thermometer).
Beef tenderloin is widely appreciated for all the reasons
just mentioned. Beef tenderloin is also expensive for all the reasons given. If
you wish to purchase the best beef tenderloin on the market, buy the best
If you follow the directions 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.
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 1/4 inch fat cover and is ready to roast, otherwise as noted, you will have to trim it
- Season the meat several hours before 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 preheated 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
- Preheat 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 preheated 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 1/2 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)
(Topped with a delicious butter, as was requested).
Enjoy your roast beef tenderloin and the company of those you share it
Did you know? O. Henry (pen name
of William Sydney Porter) was the first to use the term "filet
mignon" in his book 'The Four Million' in 1906.