Wednesday, February 14, 2007

Roasted Tenderloin of Beef

This is a perennial favorite in this house. Caveat: beef tenderloin is an expensive cut of meat, so consider making this dish for a special occasion. Plan on purchasing approximately 1 pound of meat per person, pre-cooked and -trimmed weight. Ask your butcher to trim and tie the tenderloin for you.

5 lbs. beef tenderloin, trimmed and tied
3 tablespoons unsalted butter, melted
kosher salt
black pepper

Special equipment: pastry brush, digital meat thermometer, roasting rack and pan
  1. Preheat the oven to 500ºF. If possible, bring the meat to room temperature before roasting. This will reduce cooking time.
  2. Place meat on a rack in a roasting pan just big enough to hold the tenderloin. Using a pastry brush or your bare hands, brush the entire beef tenderloin with the melted butter. Season the meat with salt and pepper all over. Insert meat thermometer into the thickest part of the tenderloin.
  3. Place the meat in the oven and let it sear for 5-7 minutes. Turn the heat down to 300ºF. Roast the meat for an additional 5 minutes per pound or until the internal temperature reaches desired doneness: 125º for medium rare; 130º for medium. Don't cook this meat any more than medium.
  4. Once the roast reaches the proper internal temperature, remove it from the oven and let it rest for 10-15 minutes. This is to let the juices retract into the meat. If you cut the tenderloin too soon, it will dry out.
  5. Carve the meat into 3/4" - 1" slices for each person.
Serve with oven-roasted potatoes and sauteed mushrooms. Serves 6-8 hungry adults.


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