Beef Tenderloin

Roast Beef Tenderloin

If there is a roast that screams celebration, it would be a beef tenderloin. Wildly popular due to its natural tenderness and flavor, beef tenderloin is the roast of choice for many holiday dinners.

Beef Tenderloin, also known as fillet or filet mignon when cut into smaller portions, is a cylindrical boneless cut from the short loin section of the cow which is an area of the animal that doesn’t get a lot of work, thus producing very tender meat. It is easy and quick to cook—which is great after a busy holiday morning. The drawback is that tenderloin is rather expensive which definitely makes it a special occasion cut of meat.

A whole fillet can weigh up to six pounds which will feed anywhere from ten to twelve people depending on appetites. The ends of the tenderloin taper to a point. If you are roasting it whole, it is important to fold the thin ends under and tie them with twine so that it will cook more evenly. Or you can leave them untied to allow for various levels of doneness for those guests who like their meat a little less rare.

Because beef tenderloin has such great beef flavor, it doesn’t require a lot of sauce to make it better. The simpler the better with this cut of beef.

Roast Beef Tenderloin with Garlic and Rosemary 
Adapted from Bon Appetit Magazine
Yields 8 Servings

You want to begin this recipe the day before you serve it to give the roast at least 12 hours to rest in the fridge.

2 garlic cloves
2 tablespoons fresh rosemary leaves removed from stems
2 additional rosemary sprigs
1 4-pound trimmed, center-cut beef tenderloin
Kosher salt, freshly ground pepper
1 tablespoon olive oil
1 cup plain whole-milk Greek yogurt
1/3 cup sour cream
2 tablespoons prepared horseradish
1/2 teaspoon finely grated lemon zest
3 tablespoons unsalted butter
Flaky sea salt (for serving)

Special Tools
kitchen twine

Make the Rosemary Garlic Paste
Thinly slice the garlic. Then, using the side of your knife, mash into a paste by dragging the knife across it. Scatter rosemary leaves over the garlic and finely-chop the rosemary and garlic together until it becomes a paste.

Slice the tenderloin in half crosswise to create 2 smaller roasts. Season the tenderloin generously with salt and pepper. Then rub it with the garlic-rosemary paste.

Tie the Roast
Place tenderloin onto lengths of precut kitchen twine spaced about 1″ apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered for 12 hours. You can also wrap the tenderloin in plastic and chill for up to two days. This is a great do-ahead for a busy holiday.

Allow the tenderloin to sit at room temperature at least 1 hour (and up to 2 hours) before cooking.

Preheat oven to 250° F.

Sear the Tenderloin
Heat the olive oil in a large ovenproof skillet over medium-high. Check that the skillet has reached temperature and add the tenderloin. Cook, turning occasionally, until well browned all over (about 8 to 10 minutes).

Roast the Tenderloin
Transfer the skillet into the oven and roast the tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120° (about 25 to 30 minutes). Transfer the tenderloin to a cutting board and allow to rest for 15 minutes before removing the kitchen twine and slicing the meat. Reserve the skillet.

Make the Horseradish Yogurt
Meanwhile, mix the yogurt, sour cream, horseradish, and lemon zest in a small bowl and season with salt and pepper.

Make the Rosemary Butter
Cook the butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom. The butter should become melted and very fragrant (about 4 minutes). Transfer the sliced tenderloin onto a platter, drizzle it with the rosemary-infused butter, and sprinkle with sea salt. Serve with the horseradish yogurt on the side.

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