If you are planning to leave 2014 with a bang, then preparing a roasted beef tenderloin should be at the top of the list. Albeit expensive, roasted beef tenderloin is a elegant yet simple dish to celebrate the coming of the new year. This tender, versatile, and flavorful cut is considered the gold standard among butchers, cooks, and of course, avid eaters. Since there is a lack of connective tissue, the tenderloin cuts like butter. The prized filet mignon steak is essentially a slice from the the larger tenderloin.
If you are going to invest in this pricey cut of beef, there are few tips you should keep in mind. First, make sure to trim any excess fat and silver skin (the pearlescent membrane the rests just above the meat) from the tenderloin. The butcher can do this for you as well. When cooked, the silver skin becomes chewy and tough which is the opposite of what a beef tenderloin should be.
Next, season your beef liberally with salt and pepper. I prefer to stay away from heavy marinades so that the flavor does not overpower the natural flavor of the beef.
Finally, it is important not to overcook the beef. Use a meat thermometer to help you keep an eye on the internal temperature of the beef. For a medium rare steak, remove the tenderloin from the oven at 140 degrees Fahrenheit.
Roasted Beef Tenderloin
Recipe from Food Wishes
2 1/2 to 3 lb beef tenderloin roast
salt and pepper to taste
1 tbsp vegetable oil
2 tbsp unsalted butter, divided
1/2 cup sliced shallots
1/4 cup tarragon white wine vinegar, or plain white wine vinegar
1 cup veal stock or chicken broth
1/4 cup cream
1/3 cup dried porcini mushrooms, soaked and diced
1/2 cup liquid from porcini mushrooms, more if needed
1 tbsp minced fresh tarragon
For full recipe instructions, watch the video below or click here.
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