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 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.

(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).

(Oh YUM!)

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 natural beef.

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.

Ingredients:

1 whole tenderloin, 5 - 6 pounds (trimmed, see note below)
2 tablespoons of olive oil
Kosher salt and fresh ground pepper or coarse black pepper
Bearnaise Sauce or Bordelaise Sauce or Bleu Cheese Butter 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 1/4 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

Instructions:

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)