Roasting beef tenderloin to perfection is a culinary art that brings out deep, rich flavors and a melt-in-your-mouth texture. This recipe transforms a simple cut of meat into a gourmet delight, perfect for special occasions or a luxurious dinner at home. With a few key ingredients and straightforward steps, you’ll achieve a dish that’s tender, juicy, and full of savory goodness. Prepare to impress your guests with this exquisite roasted beef tenderloin that pairs beautifully with your favorite sides.
Steps
- Unwrap the beef tenderloin and rinse it well. Trim away the fat on top to expose and remove the tough silver cartilage underneath.
- Carefully cut off the silver skin by pulling it with one hand while slicing with the other. Leave some fat for flavor, focusing on removing only the largest chunks.
- Season the tenderloin generously with a good salt blend or Lawry’s Seasoned Salt. Rub the seasoning into the meat, covering it thoroughly.
- Add a generous sprinkle of Lemon & Pepper seasoning to both sides of the tenderloin. For extra flavor, crush some tri-colored peppercorns and set them aside.
- Heat olive oil in a heavy skillet until it reaches the smoking point. Sear the tenderloin in the hot pan to brown the outside and seal in the juices.
- Add a couple of tablespoons of butter to the skillet while searing the meat. Turn the tenderloin after a couple of minutes to brown the other side.
- Once both sides are browned, transfer the meat to an oven pan with a rack. Press the crushed peppercorns onto the surface of the meat.
- Place several tablespoons of butter on top of the tenderloin to melt as it cooks. Insert a meat thermometer into the meat lengthwise to monitor the internal temperature.
- Cook the tenderloin in a preheated 475-degree oven until the thermometer reads just under 140 degrees, which should take about 15 to 20 minutes.
- Allow the meat to rest for about ten minutes before slicing, letting the juices redistribute. Spoon the skillet’s olive oil and butter juices over the meat for added flavor.
- Slice the tenderloin according to the number of servings needed, noting that the end pieces will be more done than the center pieces. Enjoy any leftovers cold, as they are particularly tasty.
Ingredients
- 4 to 5 pounds beef tenderloin (butt portion)
- Lawry’s Seasoned Salt (or any good salt blend)
- Lemon & Pepper seasoning
- Tri-colored peppercorns (or black peppercorns)
- Olive oil
- 2 tablespoons butter for searing
- Several tablespoons of butter for roasting
FAQ
- What is the “butt” piece of beef tenderloin, and why is it commonly used in recipes?
- The “butt” piece of beef tenderloin is the thicker section of the tenderloin, known for its tenderness and rich flavor. It is often preferred for recipes because butchers frequently sell it separately from the longer, narrower piece, making it more accessible for cooking.
- How should I trim the beef tenderloin before cooking, and why is it important?
- Trim away the excess fat to reveal the silver cartilage beneath, which should be removed as it is tough. Leaving some fat is beneficial for flavor. Proper trimming is crucial to enhance the tenderness and taste of the beef tenderloin.
- What seasonings are recommended for preparing beef tenderloin?
- Season the beef tenderloin with a generous amount of seasoned salt, such as Lawry’s, and Lemon & Pepper seasoning. Crushed tri-colored peppercorns can also be used for additional flavor. The seasoning should be applied liberally to ensure it penetrates the meat’s surface, imparting a robust taste.
- How do I properly cook beef tenderloin to ensure it is not overcooked?
- Sear the tenderloin in a hot skillet with olive oil and butter to brown the surface, then transfer it to a 475-degree oven. Use a meat thermometer to monitor the internal temperature, removing it just before it reaches 140 degrees. This ensures the meat will continue cooking slightly after being removed from the oven, achieving the perfect level of doneness.
- Why is it important to let the beef tenderloin rest before slicing, and how should leftovers be stored?
- Allow the beef tenderloin to rest for about ten minutes before slicing to let the juices redistribute, making the meat juicier and more tender. Leftover tenderloin can be stored in the refrigerator and is often considered even more delicious when eaten cold.
Tips
- Trim with Care: When preparing your beef tenderloin, carefully remove the silver cartilage and excess fat. While it’s important to get rid of the tough cartilage, leaving some fat enhances the flavor. If you find the trimming process daunting, don’t hesitate to ask your butcher for assistance.
- Season Generously: Since the tenderloin will be sliced after cooking, season the outer surface liberally to ensure the flavors are impactful. Use a blend of salt, pepper, and any preferred spices to enhance the meat’s natural taste.
- Use a Meat Thermometer: A meat thermometer is essential to prevent overcooking this expensive cut of meat. Aim to remove the tenderloin from the oven just before it hits 140 degrees Fahrenheit, allowing it to continue cooking slightly as it rests.
- Rest Before Slicing: After removing the tenderloin from the oven, let it rest for about ten minutes. This allows the juices to redistribute, resulting in a more flavorful and juicy final product.
Equipment
- Meat Thermometer – Essential for ensuring the tenderloin is cooked to the correct temperature without overcooking.
- Heavy Skillet (preferably cast iron) – Needed for searing the meat to get a nice brown color before roasting.
- Oven Pan with Rack – Used to place the tenderloin in the oven and allow even cooking.
- Pepper Mill or Mortar and Pestle – If you don’t have a heavy object to crush peppercorns, a dedicated tool might be needed.
- Sharp Knife – For trimming fat and cartilage from the tenderloin.
