Unbeatable Beef Tenderloin Roast - The Absolute Best!
Indulge in the juiciest, softest roast beef tenderloin with a perfect crust that will tantalize your taste buds. This effortless recipe will help you achieve perfection every single time. To elevate the flavor, I recommend pairing it with my savory, garlicky chermoula sauce, but if you prefer to keep it minimalistic, it will still impress your palette. With expert tips and a video on how to cook tenderloin to perfection, it will be a treat that your guests will remember.
A beef tenderloin dinner is a luxurious sight meant to impress your guests, but due to its extravagant cost, ensure the cooking process is done correctly to guarantee that it doesn't become dry and devoid of appeal.
Fortunately, our simple, slow-roasted beef tenderloin recipe supplies the right techniques, yielding you with a succulent and tender meal every single time.
The center-cut of tenderloin, recognized as Chateaubriand, is my preferred choice, totaling to around 2 to 3 pounds, possessing a uniform cylindrical shape, making it effortless to cook and carve, resulting in beautiful slices. If you're hesitant about trimming the whole tenderloin, a request from your butcher is gladly accommodated.
To establish the best method of curing the meat, note that beef tenderloin is a lean cut that arises from the animal's loin, containing the least exercised muscle, called psoas major. Consequently, tenderloin meat is the smoothest, unsullied, and most succulent cut with minimal fat.
Roasting the tenderloin gradually at a low temperature is the fundamental aspect. Two secrets to achieve maximum perfection include salt and air-chill your beef tenderloin for a few hours or overnight in the refrigerator, and reverse sear your roast beef tenderloin.
By carefully salting the meat and chilling it overnight, you allow the surface of the meat to dry, enabling the meat to brown effortlessly, producing a luscious treat. Reverse searing, on the other hand, involves roasting the meat gradually and then finishing it under direct heat with a broiler to get the perfect sear on the outside. With these methods, it allows the meat to cook evenly and sustain its juiciness, resulting in a medium-rare roast with an internal temperature of 135 degrees F, taking 50 minutes per pound.
So, the next time you are considering an elegant feast, indulge yourself and your guests to a delicious, juicy roast beef tenderloin, leaving everyone feeling delighted with this magnificent dish.
How to Perfectly Roast and Serve a Beef Tenderloin
Are you looking to impress your guests with a succulent and tender beef tenderloin roast? Look no further than these simple steps to achieve juicy, rare or medium-rare roast beef. Here are a few essential key ingredients and instructions to ensure the best results.
- - 2-3 pounds center-cut beef tenderloin
- - Kosher salt and black pepper for seasoning
- - Extra virgin olive oil for brushing
- - Optional chermoula sauce and pomegranate seeds for serving
1. Season and chill the beef tenderloin the night before cooking. Don't skimp on the salt, as it will enhance the flavor. Truss the meat to help it hold its shape and make slicing easier later.
2. Air-chill the roast overnight by placing it on a wire rack in the fridge to dry out the surface moisture for better browning. Even an hour in the fridge will help.
3. Slow-roast the beef tenderloin on a low-heat oven at 225 degrees Fahrenheit for about 2 1/2 hours or until the internal temperature reaches 115-145 degrees Fahrenheit depending on your preference for doneness. Use a meat thermometer to accurately measure the temperature.
4. Let the roast rest for 15 minutes to allow the temperature to rise and the juices to redistribute. Then, brush the roast with extra virgin olive oil and sear under the broiler for a crispy exterior.
5. Optional: Serve with chermoula sauce and pomegranate seeds for a Mediterranean touch, or your choice of sauce and garnish.
In conclusion, follow these simple steps for achieving a perfectly roasted beef tenderloin that will impress even the most discerning guests. Enjoy!
To achieve the perfect outcome, one must commence the slow-roasting process of the tenderloin. This can be achieved by placing it on the center oven rack preheated to a temperature of 225 degrees Fahrenheit. The total roasting timeline would amount to 2-3 hours, with a meat thermometer reading of 125 degrees Fahrenheit required to know it's done. Once removed from the oven, let the tenderloin rest for some minutes as its temperature continues to increase. It's worth noting that should you desire to serve this delicacy with my lip-smacking chermoula sauce, you can conveniently try out its recipe while the tenderloin is roasting.
Now, it's time to give the meat a beautiful brown glaze that would leave it looking enticingly tasty. To achieve this, place the tenderloin a few (6) inches away from your oven broiler while brushing each side with extra virgin olive oil. Broil for around 2 minutes while rotating each side until it's fully browned. For medium-rare tenderness level, your meat thermometer must read between 125 and 130 degrees Fahrenheit. However, if you prefer it cooked more thoroughly, you can allow it more time in the oven.
Similar to a well-deserved rest after a long day's work, your tenderloin needs to rest for about 15 to 20 minutes after removal from the oven. Cut off and dispose of the twine before proceeding to slice it into 1-inch-thick rounds. Arranging the slices on a platter and garnishing with pomegranate seeds while drizzling chermoula would leave your guests with a delightful experience of beef tenderloin.
While other recipes suggest serving roasted beef tenderloin with creamy horseradish, mushroom sauce, or rich wine-based gravy, my preference shifts to a herb-based punch of pop flavor and color. Chermoula, being my sauce of choice for this delicacy, adds a simple yet satisfying touch of parsley, cilantro, garlic, lemon, and warm spices. If you're open to trying something similar but with more heat, zhoug could be an excellent option, while basil pesto could suffice if basil is in season. Alternatively, you could opt for toum, a creamy Middle Eastern garlic sauce that comes together in minutes in a food processor.
To complete the dish, nothing compares to roasted vegetables to complement the beef tenderloin's taste. While your favorite roasted veggies would suffice, vegetables like Italian Roasted Vegetables (colorful and bright), Simple Roasted Butternut Squash, Crispy Broccoli, or Smashed Potatoes could prove a great fit. Lastly, you could try spiking your coffee with a quick Carajillo recipe to round up your meal's fantastic experience.
Retain the freshness of your roast by storing it in an airtight container for up to four days. Savor its decadence at room temperature or reheat it in a medium-heated oven until it's warmed through. Alternatively, you can reheat it in a skillet, with a dash of extra virgin olive oil from our online shop.
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To prepare for the big night, season your beef with kosher salt and black pepper one night ahead for maximum flavor. Tie the tenderloin every inch apart with kitchen twine. Place it in a sheet pan topped with a wire rack and refrigerate for a night.
Preheat your oven to 225 degrees F with a rack in the middle. Slow-roast your beef for two to three hours until its internal temperature reads between 120 and 125 degrees F for medium-rare. Broil the beef briefly until it browns on all sides. Allow the meat to rest for 15 to 20 minutes before slicing.
Create a tangy chermoula sauce to enhance your roast’s flavor. Slice the tenderloin into 1-inch-thick rounds along the twine marks. Serve on a platter, topped with chermoula sauce and garnished with pomegranate seeds for an extra pop of color.
The center-cut tenderloin is the recommended cut as it's uniform in shape and easier to cook evenly. Ensure to salt your beef generously the night before and chill it on a wire rack over a pan sheet uncovered.
Keep in mind that a beef tenderloin roast is best served rare or medium-rare. However, you can leave it in the oven for more time if you prefer it more done.
Rest Your Meat After Cooking for Optimal Juiciness
Allow the meat to rest after cooking for approximately 15 minutes, undisturbed, prior to slicing. This allows the juices to reabsorb fully, augmenting the meat's succulence. Keep in mind that the meat's internal temperature will continue to rise as it rests.
Leftovers and Storage Tips
Once completely cooled, store your leftovers in a tightly sealed container in your refrigerator for up to four days. Enjoy it at room temperature or reheat quickly in the oven at a moderate temperature or in a skillet on your stovetop using a small amount of extra virgin olive oil.
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This delicious meal contains 466.1kcal of calories, 30.9g of protein, 37.1g of fat, 15.2g of saturated fat, 1.5g of polyunsaturated fat, 15.8g of monounsaturated fat, 119.1mg of cholesterol, 228.7mg of sodium, 517.1mg of potassium, 12mg of calcium, and 4mg of iron.
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