Hard to believe it's so easy to prepare! Beef tenderloin with a lovely crispy crust and soft inside made in your air fryer. Trust me. Sigh. I am a big fan of combining steak and seafood. Sometimes I like for him to take over halfway through, because I’m flighty and get bored very easily, which is why I have seventeen unfinished needlepoint projects in the closet of my childhood home. You’ve tasted it, right? Just focus on the big chunks so they won’t ruin your tenderloin experience. This process, while arduous, can also be pretty satisfying…. While meat is resting melt butter in a small sauce pan over medium heat. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. No cut has such a reputation as being "high-end" as the tenderloin, and it carries a price tag to match. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. ), Sprinkle meat generously with Lawry’s. It’s Heaven. Those hands can do just about anything. Take a good, hard look. The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! A couple of minutes later, when the other side is also brown, remove from the skillet and place on an oven pan with a rack. Heat some olive oil in a heavy skillet. Add the wine, Preheat oven to 425°F. It is very rich and absolutely divine! In any event, place the peppercorns in a Ziploc bag. Trim the beef tenderloin if it's not already, then cut in half to make two pieces. When 15 minutes … several hours before roasting. Add comma separated list of ingredients to exclude from recipe. Beef tenderloin. – lisa lange. So you’re talking about a much smaller surface area–just the rim surrounding the piece—for seasonings than, say a regular steak, which you’d season on both sides. Here's a special-occasion roast enhanced with classic seasonings. This is my iron skillet, my best friend in the kitchen next to Hyacinth. It’ll make you look like a really serious chef. As with any cut of meat, a little bit of fat adds to the flavor. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. See, tenderloin is an expensive cut of beef, and if you overcook it, it’s all over. As with any cut of meat, a little bit of fat adds to the flavor. I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! Serve shrimp alongside steaks with your favorite sides. Let beef stand about 20 minutes at room temperature. of kosher salt per pound of meat. I can prepare it, and I am a 14 year old boy! And because of the influence of my husband's French grandmother, I love to cook anything with wine! I love to cook a beef tenderloin for Christmas dinner and other holiday meals. Remember, you can always cook a too-rare piece of meat a little more; but once it’s too done, there’s nothing you can do. Try serving over rice or noodles. Instructions. ; 02 Using a thin knife, trim and discard the excess fat and all of the silver skin from the … This beef tenderloin will melt in your mouth. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor. Stick the long needle of the thermometer lengthwise into the meat, so it will get a representative read of the internal temperature. Go ahead and get it all over your hands. This dish is usually served at celebrations or special occasions, making it for dinner with the family is the most […] Press the pepper onto the surface of the meat. Today this dish is a gourmet classic. A tenderloin, or filet of beef, usually comes from the short loin. (If I’d heated the butter with the olive oil, the house would now be filled with black smoke, which I normally wouldn’t mind but I wanted to behave myself for the purposes of this post. Serve with a green salad and roasted vegetables. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. With a very sharp knife, begin taking the fat off the top, ... Sprinkle meat generously with Lawry’s. This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. Once butter melts, add in whole garlic cloves. Preheat oven to 475 degrees. I was in a hurry and was getting a little meat, too, but if you’re more meticulous and careful, you’ll avoid doing that. https://www.tasteofhome.com/recipes/easy-elegant-tenderloin-roast Now take Lemon & Pepper seasoning, Marlboro Man’s favorite. This cut of beef is also sometimes called chateaubriand or filet of beef or tenderloin … Place on plate and turn so that the oil-herb mix coats the outside of the beef. These are his hands. The muscle gets very little use, and so has less connective tissue, and is very tender, probably the most tender cut of beef. Stir together mustard and mayonnaise in a small bowl. Absolutely amazing! We do this by cooking it in a 500 degree oven for 20 minutes. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. This is my slow cooker version of a green chile stew from New Mexico. The tenderloin has less fat than other beef cuts and has a softer more delicate beef flavor. (There are no measurements because it depends on your taste, but be sure to season liberally.). This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. It should just take about fifteen to twenty minutes to cook. There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. Note that Beef Wellington should always be served with the center slightly pink. So let’s get to work, shall we? IMPORTANT POINT: When you’re seasoning a tenderloin, you have to remember that it will be sliced after it’s cooked. It is great to serve with tortillas, tortilla chips, green onions, and sour cream. Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit. Use extra sauce for roasted potatoes and veggies. You can get one at any grocery store and when it comes to beef tenderloin, you don’t want to be without it. Place beef tenderloin … Now it’s time to start sprinkling the pummeled peppercorns all over the meat. "Amazing! Ladies and Gents, I present to you…Beef Tenderloin. Find Beef Tenderloin ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. You may be able to find more information about this and similar content at piano.io, 30 Best Steak Dinner Recipes That'll Hit the Spot, 75 Slow Cooker Recipes to Try This Winter, 35 Delicious Ideas for Your New Year's Dinner, 40 Super Bowl Recipes That Will Score Big Points, This Potato-Ham Dish Will Keep Your Family Full, Plan Your Holiday Menu With These Delicious Ideas, Make a Special Christmas Eve Dinner This Year, Whip Up This Best-Ever Lasagna for Dinner Tonight. The meat is absolutely, positively, the softest, most buttery-textured meat on earth. Just let it go. Let the tenderloin sit at room … Wonderful served with steamed asparagus and baby red potatoes. So you can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Pat the beef tenderloin dry with paper towels. … It’s the most delicious thing in the world. Same delectable meat, baby. ), Now it’s time to season the meat. This is definitely a company dish, and the recipe doubles well for a larger party. Start with Lawry’s Seasoned Salt. There’s always someone in the crowd who doesn’t like it too rare. Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce. You’ll hate yourself and have to move to another state. Hope you find it tasty. This big boneless cut is easy to portion, straightforward to prepare, and a breeze to carve. Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. If you’re angry at the IRS or your car repair technician or your librarian, this would be a great time to release all of that hostility. The point here is to give the meat some nice color before putting it into the oven, and to seal in the juices. Trim away some of the fat to remove the silvery cartilage underneath. After I put the meat into the pan, I throw a couple of tablespoons of butter into the skillet, to give it a nice little butter injection before going in the oven. Tuck the long end … Now, because this is The Pioneer Woman Cooks! Individual Beef Wellingtons: Chef John's Smart Take on a Dumb Recipe, Allrecipes is part of the Meredith Food Group. A nice twist on the standard - without the traditional pate de foie gras. Put several tablespoons of butter all over the meat. This recipe was given to me by a dear friend. ), A minute or two later, when one side is starting to turn nice and brown…. This is a simple way to make a special dinner any night of the week. Enjoy! Now, with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce. When you’re finished, set them aside. This is perfect to serve Italian style, room temperature with a squeeze of lemon and a drizzle of olive oil. Place beef tenderloin on a roasting rack or foil lined pan. And don’t worry one bit: rare tenderloin is very safe to eat. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook. And tenderloin AIN’T cheap; definitely something to save for a special occasion, like Uncle Jimmy’s retirement or Aunt Mabel’s parole. A great combination of flavors. https://oldworldgardenfarms.com/2018/12/18/best-beef-tenderloin-recipe This is it. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. And don’t forget to breathe. Some people like to leave a little more fat than this, and that’s just fine. A whole beef tenderloin is delightful, too—the end piece is thinner and get much more done than this thick center, so if you have a lot of whimpy beef eaters that don’t like any pink, it can come in handy. The heat is then reduced to 350 degrees to finish it off to the proper temperature. A 5 ½ lb whole beef tenderloin will cook for approximately 1 hour 15 minutes at 275 F. For medium rare, look for an internal temperature of 130 F. If it’s a little under, don’t worry — the beef will … Just keep going; you definitely don’t want to take every last bit of fat off—not at all. If you haven't tried this recipe, today is the first day of the rest of your life. https://www.allrecipes.com/article/how-to-cook-beef-tenderloin With summer now upon us, we have a the best device to tackle the entire cut at once, the grill, and boy will you ever be loved by the backyard crowds when they see one of these over the flames. But often, butchers sell this most desirable part all by itself. Serve on top of toasted bread with mozzarella cheese. Every party should have a platter of rare, room temperature Perfect Beef Tenderloin on the table.When seasoning roasts, this will generally do the trick: 1 tsp. Now place it in a 475-degree oven until the temperature reaches just under 140 degrees. Sometimes I like to spoon the olive oil/butter juices from the skillet onto the top of the meat, just for a little extra flavor and cellulite. They are said to have kept the meat underneath their saddles and mince it in this way. Start with Lawry’s Seasoned Salt. Grilled Whole Beef Tenderloin If you want to throw an amazing summer BBQ, there are few more impressive pieces of meat to serve than a whole beef tenderloin. Set aside. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce! Preheat oven to 450°F. A steakhouse quality meal in the comfort of your own home. You don't have to stick with these vegetables. Recipe Notes Beef Tenderloin Temperature Chart: 22-23 min for rare (120-125˚F), 24-26 min medium-rare (130-135˚F) 28-30 min for medium doneness (138-140˚F) - what we aim for. This piece of tenderloin is also known as the tenderloin "butt" piece. Heaven on a Fork. Perfect served with asparagus. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. This is a simple recipe for a tender and well-seasoned beef tenderloin. A whole beef tenderloin is this piece plus a longer, narrower piece off the left side. We want to sear the outside of the tenderloin to hold in the juices. Stick the long needle of the thermometer lengthwise into the meat. This is a very easy recipe that I learned when I was living in England. You can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. It’s one of the big mysteries of this life. Easily expanded to serve however many you need. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl; stir in oil. Follow this recipe, and you’ll make super delicious tenderloin that everyone will want more of! This is good, trust me! Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. The butt pieces are generally around 4 to 5 pounds. Bake in preheated oven until a meat thermometer inserted into thickest portion registers 135°F (medium-rare), … This is one of my favorite Korean recipes. But for this recipe, and because this is the form in which it’s commonly sold, we’ll use the butt portion. I mostly use these peppercorns for the varied colors, but you could easily use all black peppercorn if that’s all you have. You probably have most of the ingredients in your pantry already. Now cut off the cartilage, pulling with one hand and cutting with the other. Press the pepper onto the surface of the meat. If you haven’t, this is the first day of the rest of your life. Place the tenderloin on an oven pan with a rack. and NOT Cooking Light!, put several tablespoons of butter all over the meat. …Especially when the fat is cooperative and comes off in nice, long pieces, like an apple core on a good day. Rinse meat well. Preheat oven to 375ºF. Oh, baby. Steak Diane was a staple on menus in fine dining establishments back in the day. I always take out my tenderloin just before it reaches 140 degrees, keeping in mind the meat will continue to cook for several minutes after you remove it from the oven. This is a simple version of the classic French red wine and shallot reduction sauce. Different light. this link is to an external site that may or may not meet accessibility guidelines. Meet the individual fun-size version of Beef Wellington! This ingredient shopping module is created and maintained by a third party, and imported onto this page. As long as you get rid of the silver cartilage, you’re good to go. Tender and flavorful, great for a dinner party. A classic version, easy to make and flavorful. Trim away some of the fat to remove the silvery cartilage underneath. Beef Stroganoff Is a Comfort Food Favorite, Herb Roasted Pork Tenderloin with Preserves, Try This Delicious Corned Beef and Cabbage Recipe, Rinse meat well. Simple and delicious beef with mixed vegetables. These end pieces are a little more done (they’re about medium rare) than the middle pieces (more rare) will be, but that’s good. If you live outside of America, any good salt blend will do. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.). Worth the effort! Rub it in with your fingers. A quick and tasty roast that uses the drippings for a wonderful sauce. It should, because of the cost alone, but it's flavor makes it worth every penny. IMPORTANT (and cheap) KITCHEN TOOL: The Meat Thermometer. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. For the Sauce. Intimidated by this show-stopping dish? It's authentic, healthy, and absolutely delicious. Leave the thermometer in place while cooking. That’s what we need to get rid of. The most tender cut of beef for the most special dinners. This is a big hit with both my family and my guests. You definitely don’t want to take every last bit of fat off—not at all. Add comma separated list of ingredients to include in recipe. 01 In a small bowl mix the rub ingredients. Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions. I get requests for this for holidays and special occasions every year!" HINT: Cold beef tenderloin is even better than freshly cooked tenderloin. Sprinkle the pummeled peppercorns all over the meat. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. Keep slicing away according to the number of mouths you have to feed, and save the leftover piece for the fridge. Make the sauce a day ahead to cut down on the prep time. Now go forth into the world and roast tenderloin! Place meat in shallow baking pan, and pour marinade over it. Place your roast in the oven and press start on the app for sear time (15 minutes). Don't forget to serve a bottle of Cabernet or Zinfandel. Beef Tenderloin Roast Recipe: How to Make It | Taste of Home © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People. No need to go nuts on the poor peppercorns; just break ’em up a bit. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. (For the record, I think Lawry’s has salt, garlic powder, onion powder, and paprika in it, among other things.). Amazing, easy-to-make filet mignons with a bacon cream sauce. They’re widely available in grocery stores these days, or you can find an old jar from a Williams Sonoma gift basket your punk kid sister gave you eight years ago in the back of your spice cabinet like I did. The most tender cut of beef for the most special dinners. And again, no need to go crazy, just get the cartilage. Every item on this page was chosen by The Pioneer Woman team. This recipe only takes a few minutes to prepare and only a bit longer in the broiler. Let Chef John show you how it's done. Loop the string around your hand, and then pull that loop over the tenderloin. whole (4 to 5 pounds) beef tenderloin (butt), Lawry's Seasoned Salt (or your favorite salt blend), Note: if you live outside of America and can't get Lawry's, any good salt blend will do. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. The site may earn a commission on some products. Roasted Beef Tenderloin. It’ll gradually melt as the beef cooks and you’ll thank me when you’re old and gray and sitting around remembering that delicious beef tenderloin that Pioneer Lady Gal forced you to make. After the first 15 minutes, reduce heat to 325F and ro This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. Stay near the oven and keep checking the thermometer to make sure it doesn’t overcook. Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit. I haven’t decided if the whole sealing in the juices part is an old wives’ tale, but it sure sounds legit. By the way, this wonderful sauce would work just as well with pork, veal, or chicken. Now, see all that fat on top? tenderloin on a rack over a roasting pan and place into an oven that is preheated to 500ºF. And make no mistake about it…tenderloin is an experience. With all the elegance and dramatic presentation of the original—but much easier to make. The shallot sauce takes some time, but is well worth the trouble. I like to use whatever tri-colored peppercorns I can find. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. (Have I mentioned how important it is not to overcook tenderloin?).