Description
Succulent beef tenderloin shines in this gourmet masterpiece, blending rich flavors with elegant techniques. Culinary enthusiasts will savor each perfectly seasoned bite, experiencing a luxurious journey through exquisite meat preparation.
Ingredients
Scale
Main Protein:
- 4 to 5 pounds (1.8 to 2.3 kilograms) beef tenderloin, trimmed, cut in two pieces, and tied
Seasoning and Herbs:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic, minced
- 1 teaspoon horseradish, or dijon mustard
- 1 teaspoon rosemary, minced or thyme
Cooking Fats:
- 2 tablespoons avocado oil
- 4 tablespoons butter, salted, softened
Instructions
- Carefully remove silver skin and excess fat from the beef tenderloin, creating a smooth surface for even cooking and seasoning.
- Meticulously secure the meat with kitchen twine at regular intervals to maintain a uniform shape during roasting, ensuring consistent heat distribution.
- Generously massage kosher salt and freshly cracked black pepper into every surface of the tenderloin, allowing the seasonings to penetrate the meat thoroughly.
- Refrigerate the seasoned tenderloin overnight, allowing the flavors to deeply infuse and the meat to develop enhanced tenderness.
- Remove the tenderloin from the refrigerator approximately one hour before cooking, enabling the meat to gradually reach room temperature for more even roasting.
- Preheat the oven to a precise temperature, creating an ideal cooking environment for the premium cut of beef.
- Heat a heavy-bottomed skillet until smoking hot, then expertly sear the tenderloin on all sides, developing a rich, caramelized exterior that locks in moisture and flavor.
- Combine softened butter with finely minced garlic, prepared horseradish, fresh thyme, and rosemary, creating a luxurious aromatic coating.
- Generously slather the seared tenderloin with the herb-infused butter mixture, ensuring complete and even coverage.
- Carefully transfer the prepared tenderloin to the preheated oven, roasting until the internal temperature reaches the desired level of doneness.
- Remove the tenderloin from the oven and let it rest on a cutting board, allowing the juices to redistribute throughout the meat.
- Slice the rested tenderloin into elegant, uniform portions, revealing a perfectly cooked interior with a beautifully caramelized exterior.
Notes
- Prepare the beef tenderloin a day ahead by trimming excess fat and tying it with kitchen twine for even cooking and beautiful presentation.
- Allow the meat to sit at room temperature for about 30-45 minutes before cooking to ensure even heat distribution and optimal tenderness.
- Searing the tenderloin creates a delicious golden-brown crust that locks in juices and adds rich, caramelized flavor to the meat.
- Use a meat thermometer to check internal temperature, as beef tenderloin can quickly go from perfectly cooked to overdone.
- Let the meat rest for 10-15 minutes after roasting to redistribute juices, ensuring each slice remains incredibly moist and flavorful.
- Garnish with fresh herbs or a drizzle of herb butter just before serving to elevate the dish’s visual appeal and taste.
- Prep Time: 10 hours
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 0g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg