Beef Tenderloin
7 July, 2024
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Beef tenderloin
Beef Tenderloin is a highly prized cut of beef known for its exceptional tenderness and mild flavor. It is derived from the loin section of the cow, specifically from the muscle that runs along the spine and beneath the ribs. This muscle does very little work, which contributes to the tender texture of the meat.
Ingredients
- 1 whole beef tenderloin about 4-5 pounds, trimmed and tied
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- Optional: 1 cup red wine for a simple pan sauce
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Prepare the Beef Tenderloin:
- Pat the beef tenderloin dry with paper towels. This helps to create a nice crust when searing.
- Rub the tenderloin all over with olive oil, ensuring it’s well coated.
- Mix the minced garlic, rosemary, and thyme in a small bowl. Rub this mixture all over the tenderloin.
- Season generously with salt and freshly ground black pepper on all sides.
Sear the Tenderloin:
- Heat a large ovenproof skillet (cast iron works well) over medium-high heat until hot.
- Add the beef tenderloin to the skillet and sear on all sides until browned, about 2-3 minutes per side. Use tongs to turn the meat.
Roast in the Oven:
- Transfer the skillet to the preheated oven. Roast the beef tenderloin for about 25-30 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare, or your desired level of doneness.
- Use a meat thermometer to ensure accurate cooking.
Rest the Meat:
- Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat.
Make a Simple Pan Sauce (Optional):
- While the meat is resting, you can make a simple pan sauce. Place the skillet back on the stovetop over medium heat.
- Add the red wine to the skillet, scraping up any browned bits from the bottom. Let it simmer and reduce by half.
- Stir in the butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste.
Slice and Serve:
- Slice the beef tenderloin into 1-inch thick slices.
- Serve with the pan sauce drizzled over the top, if using. Pair with your favorite side dishes.
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