Roast Beef Tenderloin Recipe
What is Roast Beef Tenderloin? Understanding the basics of this classic dish sets the stage for a delicious culinary journey.
To craft a perfect Roast Beef Tenderloin, you’ll need the finest cut of beef tenderloin and a blend of seasonings that complement its natural flavors.
Mastering the art of seasoning and roasting is crucial. Learn how to marinate the beef and execute the roasting process for that mouthwatering tenderness.
Seasoning the Beef
Discover the best ways to season your beef tenderloin, from simple salt and pepper to more intricate spice blends.
Understanding the ideal roasting time and temperature is key to achieving the perfect texture and taste.
Fine-tune your technique by paying attention to temperature control and the essential resting time after roasting.
Enhance the dining experience by pairing your Roast Beef Tenderloin with complementary side dishes and appealing garnishes.
Explore various ways to add flair to your dish through unique marinades, rubs, and delectable sauces.
Uncover the nutritional value of Roast Beef Tenderloin, including its protein content and essential nutrients.
Delve into the origins of this beloved dish, tracing its history through time and cultural influences.
Discover famous Roast Beef Tenderloin recipes from around the world, showcasing diverse cooking styles and flavors.
Summing up the richness of flavors and the versatility of Roast Beef Tenderloin as a culinary delight.
FAQ 1: What makes beef tenderloin a premium cut?
Beef tenderloin is known for its tenderness and mild flavor due to its location on the steer. It’s a lean and highly desirable cut prized for its texture.
FAQ 2: Can I marinate the beef overnight for better flavor?
Marinating overnight can intensify the flavors, but it’s essential not to overpower the natural taste of the beef. A few hours of marination usually suffice.
FAQ 3: What are some common side dishes to pair with Roast Beef Tenderloin?
Roasted vegetables, mashed potatoes, and a crisp salad are popular choices to accompany Roast Beef Tenderloin.
FAQ 4: How long should I let the beef rest after roasting?
Allow the beef to rest for about 10-15 minutes to retain its juices and ensure optimal tenderness when sliced.
FAQ 5: Are there any vegetarian alternatives to Roast Beef Tenderloin?
Portobello mushrooms or cauliflower steaks seasoned and roasted can offer a flavorful vegetarian alternative to beef tenderloin.
- 4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp butter, salted, softened
- 2 tsp garlic, minced
- 1 tsp horseradish, prepared or dijon mustard
- 1 tsp rosemary, minced or thyme
The Day Before Cooking (*optional):
- Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in blog post for demonstration
- Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.
Day Of Cooking:
- Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.
- Preheat oven to 425 degrees F.
- Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.
- Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.
Internal Temperature Guide:
- RARE – 115°F - 120°F
- MEDIUM RARE – 120°F - 125°F
- MEDIUM – 130°F - 135°F