Beef Tenderloin Marinate or Not Before Roasting

How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I'll give you lot easy instructions for the perfect roast, no muss no fuss ~ just juicy meat! Ideal for special occasions and holiday meals.

Roasting a beef tenderloin is simple, simple, simple

You don't demand a culinary degree, a video, complicated marinades, or lots of disruptive instructions. Cooking a large cut of meat is easy and practically foolproof, just be certain yous've got your instant read thermometer handy, it will be your best friend.

beef tenderloin (aka beef filet or Chateaubriand)

It's probably the poshest cut of beefiness, incredibly tender and my personal favorite. Filet mignon steak is sliced from the whole tenderloin, so you know it's special.

Beef tenderloin is from the loin portion of the cow, and is a long slice of meat that can range from 2-6 pounds. It's low in fat, and very tender. It should be tied with butcher's twine to aid it cook evenly.

(Pssssst: this is a lot easier than roasting a turkey, and everybody will appreciate the break from the bird.)

How to purchase a beefiness tenderloin

Many butchers will stock tenderloins, and you can notice them at stores like Costco. If you lot shop at a regular supermarket yous'll want to order i ahead of time from the meat counter.

For a holiday meal you'll want a whole tenderloin, and that will feed approximately eight – x people. Allow at to the lowest degree ane/ii pound per person in your calculation. For more people yous tin can melt multiple tenderloins. For a family unit meal, you can purchase a smaller piece, the butcher can cut it down for yous.

Be sure to inquire for your meat trimmed and tied . Trimming removes whatever tough 'silverskin' and excess fat, and tying insures that the meat is at an fifty-fifty thickness so it will melt evenly.

What you lot'll need

• a four-6 pound beefiness tenderloin, trimmed and tied
• olive oil
• big chip common 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 canvass)
• instant read meat thermometer ~ this simple tool volition make y'all a more confident cook

For the optional garlic butter sauce (you know you want it)

• i stick butter
• 3-4 cloves garlic
• common salt

Why I don't marinate my meat

In my opinion marinating is an unnecessary step. A quality cutting of meat like the tenderloin is fabled in itself, and doesn't need extraneous flavors to disguise it. A elementary salt and pepper rub ads subtle flavour and lets the meat itself shine through.

The whole concept of marinating meat has been challenged in recent years, I talk over it in my Sauerbraten mail service. The gist is that studies accept shown that season does not actually penetrate the meat, even after lengthy marinades, and many marinades can really make meat mushy. This jibes with what I've observed over the years. If yous're interested in the subject you tin can read more about the myths of marinating,hither.

Important tips for cooking beef tenderloin

• Take the beefiness out of the refrigerator and leave on the counter (covered) for an hr or ii before cooking. This allows the meat to come closer to room temperature which in turn allows the meat to cook more evenly. If yous put cold meat into the oven the middle will not cook properly.
• Flavour well. A tenderloin is a big cutting of meat that does not take much fat in it. A generous amount of salt and pepper will help flavor every slice. Pat information technology on to brand certain it sticks.
• Make sure you preheat your oven and it is hot before you slide the meat in. You're going to sear it first, then lower the heat to end cooking.
• Use an oven thermometer to check for the right temperature, don't rely on timing alone. Come across temperature chart below for exact temps.
• Let the meat remainder, loosely tented with foil, for 10 minutes before slicing to permit the juices to settle back into the meat.

Popular methods for roasting beef tenderloin

In that location's no right or incorrect way, and as y'all can see, there are multiple techniques for cooking this cut of meat.

Certified Angus Beef (the method I'm using) sears the meat in a 450F oven for 15 minutes and and then turns down the heat 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 xx-25 minutes.

America'south Test Kitchen grills the filet for 12 minutes on the hot side of a gas grill, so finishes on the cooler side (300F) for some other hour or until information technology reaches 125F within.

Favorite sauces for tenderloin of beefiness

This is almost my favorite part ~ I love what a great sauce can bring to beef.

Browned butter garlic sauce ~ an easy peasy pan sauce that never disappoints, and what I used today.

Creamy horseradish sauce is a archetype. Sour cream is blended with fresh grated horseradish and a touch of vinegar and salt. Simple and powerful, I dearest it.

Cranberry horseradish sauce would be spectacular for the holidays.

Chimichurri ~ nobody knows beef amend than the Argentinians, and their signature herb sauce is epic with tenderloin.

What goes with filet of beef

• French Spud Onion Gratin
• Green Bean Casserole
• Roasted Apple tree 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 beef tenderloin

• Beef tenderloin can be served whole, and sliced at the table, or sliced ahead of time. Just be sure to have a large platter handy.
• For holidays and special occasions I similar to frame the meat with sprigs of mixed herbs.
• This dish is perfect for Christmas because the green and red peppercorns fit right into the holiday color scheme.

Forget all about those carving lessons you got from your uncle

This tenderloin is a cinch to slice up. Just grab your sharpest knife and cut into thick or thin slices (after information technology has rested for ten minutes, of course.) Information technology'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 whatsoever vacation, when I think you lot'll really appreciate the ease of prep. While your friends and family are enjoying their appetizers you can slide it in the oven and know it volition be done to perfection in under an hr.

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How to Roast a Whole Beefiness Tenderloin

How to Roast Beef Tenderloin (aka filet of beef or Chateaubriand) ~ I'll requite yous easy instructions for the perfect roast, no muss no fuss ~ just juicy meat! Ideal for special occasions and vacation meals.

Form Primary Form

Cuisine American

Prep Time five minutes

Cook Time 45 minutes

Yield 8 -ten servings

Melt Fashion Prevent your screen from going night

• Instant read meat thermometer

• 1 four-5 pound beef tenderloin, trimmed and tied
• olive oil
• fibroid common salt
• 3 Tbsp multicolored peppercorns

Garlic browned butter sauce

• 1/2 cup (1 stick) butter
• 3 cloves garlic, peeled
• common salt

• Remove the meat from the fridge and let residual on the counter for 1-two hours, covered.

  

• Preheat the oven to 450F

• Beat the peppercorns either in a minor food processor, a spice grinder, or with a rolling pin. Crush them to a rough cracked phase, it's fine if a few are still whole.

  

• Rub the meat all over with olive oil. And so salt it generously, all over.

• Press the crushed peppercorns onto the surface of the meat, all around the tenderloin. Arrange the meat in your roasting pan or on your baking sail.

  

• Roast at 450F for fifteen minutes, then, without opening the door, turn the heat down to 325F and go along roasting until an instant read thermometor inserted in the thickest office reads 125F for mediun rare. (the internal temp volition rise a bit as it rests.) The exact time will depend on your particular roast, mine took most 30 minutes.

  

• Let the meat rest, loosely tented with foil, for 10 minutes before slicing.

• In the meantime make the sauce: melt the butter over medium heat in a small-scale heavy bottomed bucket and add together the smashed garlic cloves. Melt the butter until it turns a gilt nutty brown, stirring or swirling the pan virtually constantly. Sentinel carefully considering the butter tin can get from golden to burnt very quickly. If your butter isn't turning brown, just proceed cooking, it will. It should only have a few minutes. I like to utilize a silicone spoonula to scrape the lesser of the pan so nothing scorches. Remove the garlic cloves and add table salt to taste.

  

• Utilize a sharp carving knife to slice the meat. Yous tin can do 1/2 inch slices, or go for larger, filet sized slices, it's up to you.

  

• Arrange the sliced beef on a platter, surround with herbs, if you lot like, and drizzle with the sauce. Serve extra sauce on the side.

  

Internal temperature nautical chart for cooking beefiness

Rare	120-130 °F	Red
Medium Rare	130-135 °F	Pink
Medium	135-145 °F	Some Pink
Well	145-155 °F	Sliver of Light Pink

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Sue Moran

The kitchen is my happy place where I play with fabulous ingredients that nourish the trunk and soul. My mission? To get yous fired up about adept food and requite you the tools to make information technology yourself. My recipes are never fussy and e'er exciting ~ there are 2,000 and counting on the weblog!

johnsonouteriesself02.blogspot.com

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