Many of us won’t be out celebrating New Year’s Eve this year, but I think we all deserve a nice meal in to send off 2020, like this roasted beef tenderloin.
Haven’t made beef tenderloin before? No problem. It is a more expensive cut of meat so it can be intimidating to tackle, but it really is pretty simple to make if you follow a few recommendations. Here are a few tips for the most flavorful beef tenderloin roast for a special dinner.
Tie up your roast in butchers twine for even cooking. You may need to tuck the thinner end under a bit to make sure the thicknesses of both ends are close to the same.
Let your beef sit, uncovered and salted, in the fridge for at least a few hours, or up to overnight. This dries out the outside which allows for a really nice sear.
Let your beef come to room temperature before cooking. This also helps ensure a more even cook.
Sear your meat. Color = flavor, so don’t be afraid to get a good deep brown during the searing process.
Keep things simple. A few extra ingredients go a long way to add a little extra flavor.Aside from salt and pepper, I usually like to add butter, one type of fresh herb, and either shallots or garlic.
A reliable food thermometer is the best way to ensure the exact cook you want.
Let your meat rest before slicing. This allows the juices to settle a bit so they don’t all run out once you cut into the roast. I usually do 15-30 minutes rest time for a roast.
1 whole beef tenderloin, about 4-5 lbs, trimmed and tied
Kosher salt & freshly ground pepper, to taste
Olive oil
4-5 medium to large size shallots, halved
8-10 sprigs fresh thyme
4 tablespoons unsalted butter, cup into 4-5 pieces
1 cup beef bone broth
Instructions
Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight.
About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature.
Preheat oven to 425 degrees F. In a large, stove-top and oven safe pan (I use a large cast iron pan), add about 2 tablespoons olive oil, enough to coat the bottom of the pan and bring to medium to medium high heat. Season roast generously with freshly ground pepper (you shouldn't need any more salt since you salted previously). Sear beef on all sides until nicely browned, about 5-10 minutes. Add shallots and thyme sprigs to the pan. Top roast with pieces of butter.
Place in preheated oven and cook until desired doneness, about 20-25 minutes for medium (see temperature guide in notes, keep in mind it will continue to cook another 5 degrees or so while resting). Remove from oven. Remove roast from pan and place on a cutting board. Tent with foil and allow to rest for 15-30 minutes.
While meat rests, place pan back over medium heat. Add beef stock to deglaze the pan and bring to a boil for about 2-3 minutes, until reduced slightly. Remove from heat. Discard thyme stems.
Slice roast into thick slices and serve drizzled with pan sauce.
Notes
Approximate ranges of temperatures for desired beef doneness: Rare: 120-130 degrees F Medium rare: 130-135 degrees F Medium: 135-145 degrees F Medium well: 145-155 degrees F Well done: 155-165 degrees F
Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.
The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.
5. yield. The centre cut will be around 40 – 45% of the total weight of a whole beef tenderloin. So, as an example, I was able to get a 800g / 1.6lb centre cut from the 1.8kg / 3.5lb tenderloin pictured in this post which will feed 3 – 4 people.
1. How much beef tenderloin you need per person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat per person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking.
(Tip: You don't need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast. (If you don't have an oven-going meat thermometer, you can check the doneness with an instant-read thermometer near the end of cooking time.)
Roasting in a low 120°C/250°F oven is the key here which actually doesn't take that long (just 40 minutes). This yields exceptional results with evenly cooked beef from edge to edge (no thick overcooked band you get from higher temps) makes this recipe shockingly straightforward and virtually risk-free.
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.
When you purchase a whole tenderloin, you're essentially buying the meat in bulk, which is generally more cost-effective than buying pre-cut steaks. This is because the price per pound of a whole beef tenderloin is often lower compared to buying individual steaks from a butcher or a grocery store.
Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds.
Low-heat roasting— 225°F to 300°F, or 200°F to 275°F in a convection oven—will produce a roast with rosy interior that's evenly cooked all the way through, but you won't get much in the way of a well-seared crust.
Prime beef is the highest grade a piece of beef can receive. If the USDA awards a prime quality grading, that means that the beef has abundant marbling, with 8-13% fat, and is from a young, well-fed cow.
Usually raw beef steaks and roasts can be safely refrigerated for 3-5 days, ground beef for 1-2 days. However, those are just general rules. To check for freshness, check the odor, color, and texture of the meat. And if in doubt do not eat it!
Bake the pork tenderloin until the internal temperature reaches 135°F on an instant read thermometer, about 8 to 10 minutes. Transfer to a plate, cover, and let rest at least 10 minutes (pork is considered safe to eat at 145°F, but its internal temperature will continue to rise as it rests).
To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm. Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan.
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