Beef Tenderloin Trimmed and Tied Roseville Ca
How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I'll requite you like shooting fish in a barrel instructions for the perfect roast, no muss no fuss ~ just juicy meat! Ideal for special occasions and vacation meals.
Roasting a beef tenderloin is simple, simple, elementary
You don't need a culinary degree, a video, complicated marinades, or lots of confusing instructions. Cooking a large cut of meat is easy and practically foolproof, just be sure you lot've got your instant read thermometer handy, it volition exist your best friend.
beef tenderloin (aka beef filet or Chateaubriand)
It's probably the poshest cutting of beef, incredibly tender and my personal favorite. Filet mignon steak is sliced from the whole tenderloin, then yous know it's special.
Beef tenderloin is from the loin portion of the moo-cow, and is a long piece of meat that can range from 2-half dozen pounds. It's low in fat, and very tender. It should exist tied with butcher'south twine to help it cook evenly.
(Pssssst: this is a lot easier than roasting a turkey, and everybody volition appreciate the break from the bird.)
How to buy a beef tenderloin
Many butchers will stock tenderloins, and you can find them at stores like Costco. If you shop at a regular supermarket you'll desire to lodge one ahead of time from the meat counter.
For a holiday meal you'll want a whole tenderloin, and that will feed approximately 8 – 10 people. Allow at least ane/2 pound per person in your adding. For more people you lot can melt multiple tenderloins. For a family unit repast, you lot can purchase a smaller piece, the butcher can cut it downwards for you.
Be sure to enquire for your meat trimmed and tied . Trimming removes whatsoever tough 'silverskin' and excess fatty, and tying insures that the meat is at an even thickness so it will melt evenly.
What you'll need
- a iv-half dozen pound beef tenderloin, trimmed and tied
- olive oil
- large bit salt
- multi colored peppercorns (light-green, pink, black, and white) ~ crushed with a rolling pin
- garlic or garlic powder
- large roasting pan that can conform your tenderloin (I use a baking sheet)
- instant read meat thermometer ~ this elementary tool will make y'all a more than confident cook
For the optional garlic butter sauce (you know you want it)
- 1 stick butter
- 3-4 cloves garlic
- salt
Why I don't marinate my meat
In my stance marinating is an unnecessary step. A quality cut of meat like the tenderloin is fabulous in itself, and doesn't need inapplicable flavors to disguise it. A elementary common salt and pepper rub ads subtle flavour and lets the meat itself smooth through.
The whole concept of marinating meat has been challenged in recent years, I discuss it in my Sauerbraten postal service. The gist is that studies accept shown that season does not actually penetrate the meat, fifty-fifty after lengthy marinades, and many marinades can really make meat mushy. This jibes with what I've observed over the years. If you're interested in the bailiwick y'all can read more about the myths of marinating,hither.
Of import tips for cooking beefiness tenderloin
- Take the beefiness out of the refrigerator and leave on the counter (covered) for an hr or 2 earlier cooking. This allows the meat to come up closer to room temperature which in turn allows the meat to cook more evenly. If you put cold meat into the oven the middle will not cook properly.
- Season well. A tenderloin is a large cutting of meat that does not accept much fat in information technology. A generous amount of salt and pepper will assist flavor every slice. Pat information technology on to make sure it sticks.
- Brand sure you preheat your oven and information technology is hot before you lot slide the meat in. You're going to sear it start, then lower the rut to finish cooking.
- Use an oven thermometer to check for the correct temperature, don't rely on timing lone. See temperature chart below for verbal temps.
- Permit the meat rest, loosely tented with foil, for 10 minutes before slicing to allow the juices to settle back into the meat.
Pop methods for roasting beef tenderloin
There's no right or wrong way, and as yous can run across, at that place are multiple techniques for cooking this cut of meat.
Certified Angus Beef (the method I'yard using) sears the meat in a 450F oven for 15 minutes so turns down the oestrus to 325F to finish cooking.
Ina Garten slides the seasoned roast into a 500F oven and cooks for 25 minutes for medium rare.
The Pioneer Woman cooks her at 475F for 20-25 minutes.
America'southward Test Kitchen grills the filet for 12 minutes on the hot side of a gas grill, then finishes on the libation side (300F) for another hour or until it reaches 125F inside.
Favorite sauces for tenderloin of beef
This is almost my favorite part ~ I honey what a great sauce tin can bring to beef.
Browned butter garlic sauce ~ an easy peasy pan sauce that never disappoints, and what I used today.
Flossy horseradish sauce is a archetype. Sour cream is blended with fresh grated horseradish and a touch of vinegar and salt. Simple and powerful, I love it.
Cranberry horseradish sauce would be spectacular for the holidays.
Chimichurri ~ nobody knows beef better than the Argentinians, and their signature herb sauce is epic with tenderloin.
What goes with filet of beef
- French White potato Onion Gratin
- Light-green Bean Casserole
- Roasted Apple and Radicchio Salad
- Creamed Brussels Sprouts
- Asparagus Puff Pastry Tart
- Buttered Rutabagas
- Butter Pecan Pumpkin Souffle
- Sweet Corn Spoonbread Casserole
- Cheesy Zucchini Casserole
How to serve beefiness tenderloin
- Beef tenderloin tin can be served whole, and sliced at the table, or sliced ahead of time. Just be sure to have a big platter handy.
- For holidays and special occasions I similar to frame the meat with sprigs of mixed herbs.
- This dish is perfect for Christmas considering the green and crimson peppercorns fit correct into the holiday color scheme.
Forget all nearly those carving lessons you got from your uncle
This tenderloin is a cinch to piece up. Just grab your sharpest knife and cut into thick or thin slices (afterward it has rested for 10 minutes, of course.) It'll slice similar butter! Adjust them on a platter and surround with a few fresh herbs for looks.
This is an ideal chief course for any holiday, when I think you'll actually capeesh the ease of prep. While your friends and family are enjoying their appetizers you can slide it in the oven and know it will be washed to perfection in under an 60 minutes.
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How to Roast a Whole Beef Tenderloin
How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I'll give you piece of cake instructions for the perfect roast, no muss no fuss ~ just juicy meat! Ideal for special occasions and holiday meals.
Yield viii -10 servings
Preclude your screen from going dark
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Instant read meat thermometer
- one 4-five pound beef tenderloin, trimmed and tied
- olive oil
- coarse salt
- iii Tbsp multicolored peppercorns
Garlic browned butter sauce
- 1/ii loving cup (1 stick) butter
- 3 cloves garlic, peeled
- salt
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Remove the meat from the refrigerator and permit residue on the counter for 1-2 hours, covered.
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Preheat the oven to 450F
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Shell the peppercorns either in a pocket-sized food processor, a spice grinder, or with a rolling pin. Beat out them to a crude cracked stage, it's fine if a few are still whole.
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Rub the meat all over with olive oil. And so salt information technology generously, all over.
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Printing the crushed peppercorns onto the surface of the meat, all around the tenderloin. Arrange the meat in your roasting pan or on your blistering sheet.
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Roast at 450F for xv minutes, then, without opening the door, turn the heat down to 325F and continue roasting until an instant read thermometor inserted in the thickest office reads 125F for mediun rare. (the internal temp will rise a bit as information technology rests.) The exact time will depend on your particular roast, mine took about thirty minutes.
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Allow the meat residuum, loosely tented with foil, for ten minutes before slicing.
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In the concurrently brand the sauce: melt the butter over medium heat in a small heavy bottomed saucepan and add the smashed garlic cloves. Cook the butter until it turns a golden nutty chocolate-brown, stirring or swirling the pan almost constantly. Watch advisedly because the butter tin get from golden to burnt very apace. If your butter isn't turning brown, just proceed cooking, it will. It should just take a few minutes. I similar to use a silicone spoonula to scrape the bottom of the pan so zero scorches. Remove the garlic cloves and add salt to taste.
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Use a sharp carving knife to piece the meat. You tin practice 1/2 inch slices, or go for larger, filet sized slices, information technology's up to you.
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Arrange the sliced beefiness on a platter, surround with herbs, if you like, and drizzle with the sauce. Serve extra sauce on the side.
Internal temperature chart for cooking beef
| Rare | 120-130 °F | Cherry-red |
| Medium Rare | 130-135 °F | Pink |
| Medium | 135-145 °F | Some Pink |
| Well | 145-155 °F | Sliver of Light Pinkish |
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide authentic nutritional information, these figures are only estimates.
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