Description
Succulent beef tenderloin delight showcases elegant French culinary techniques with premium ingredients. Sophisticated meat preparation promises rich flavors and memorable dining experiences you will savor completely.
Ingredients
Scale
- 4 to 5 lbs (1.8 to 2.3 kg) beef tenderloin, trimmed, cut in 2 pieces, and tied
- 2 tbsps avocado oil
- 4 tbsps butter, salted, softened
- 1 tsp salt
- ½ tsp black pepper
- 2 tsps garlic, minced
- 1 tsp horseradish, or dijon mustard
- 1 tsp rosemary, minced or thyme
Instructions
- Preparation: Trim the beef tenderloin by removing silver skin and excess fat, creating a smooth surface for optimal seasoning and even cooking.
- Shaping: Secure the meat with kitchen twine at regular intervals to maintain a uniform shape, promoting consistent heat distribution during roasting.
- Seasoning: Thoroughly massage kosher salt and freshly cracked black pepper into every surface of the tenderloin, allowing deep flavor penetration.
- Marinating: Refrigerate the seasoned tenderloin overnight to enhance tenderness and develop rich, intensified flavors.
- Temperature Balancing: Allow the tenderloin to rest at room temperature for one hour before cooking, ensuring even roasting and optimal texture.
- Oven Preparation: Preheat the oven to the specified temperature, creating an ideal cooking environment for the premium beef cut.
- Searing: Expertly caramelize the tenderloin in a smoking-hot heavy-bottomed skillet, developing a rich exterior that seals in moisture and intensifies flavor profiles.
- Herb Butter: Craft a luxurious coating by blending softened butter with garlic, horseradish, thyme, and rosemary, creating an aromatic and flavorful glaze.
- Coating: Lavishly apply the herb-infused butter mixture, ensuring complete and uniform coverage of the seared tenderloin.
- Roasting: Transfer the prepared tenderloin to the preheated oven, cooking until the internal temperature reaches the desired level of doneness.
- Resting: Remove from the oven and let the meat rest on a cutting board, allowing internal juices to redistribute and ensure maximum tenderness.
- Serving: Slice the rested tenderloin into elegant portions, revealing a perfectly cooked interior with a beautifully caramelized exterior.
Notes
- Prep Like a Pro: Silver skin removal is crucial for tender, smooth meat texture and even cooking results.
- Twine Technique: Tying the tenderloin creates uniform shape, ensuring consistent heat distribution and professional presentation.
- Seasoning Secret: Overnight refrigeration allows salt and pepper to deeply penetrate the meat, dramatically enhancing flavor and tenderness.
- Temperature Mastery: Bringing meat to room temperature before cooking prevents uneven roasting and guarantees a perfectly cooked center with ideal exterior caramelization.
- Prep Time: 10 hours
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 345
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 100 mg