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Roasted Beef Tenderloin
Hello friends, today I going to share with you how to perfectly roast a Beef Tenderloin.
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Preheat Oven to 450F°/230F°
2
Trim the tenderloin of beef or buy the filet already trimmed. If you have the time salt the roast and place it on a baking/cooling rack NOT covered for ⏱️ 24 hours. If you do not have the time do it at least ⏱️ 45 minutes to one hour.
3
In a sauté pan, heat the oil, when 365F°/185F°. Add the filet and cook until golden brown on each side (this could take 3 to ⏱️ 4 minutes)
4
Place in the oven and rotate every ⏱️ 3 minutes remove when it is cooked almost to your liking (120F° for rare, 135/130 F° medium rare). The meat temperature will rise another 5 degrees or so while resting at least ⏱️ 10 minutes.
5
Our cooking results in the video were as follow:The small roast almost 1 ½ lbs. Took ⏱️ 14 minutes in the oven.The bigger roast was 3 ¼ lbs. Took ⏱️ 21 minutes in the oven. Both Roasts reached 120F° for rare
6
Quick Pan Sauce:
7
In the same pan, you roasted your roast remove some of the oil if you have more than 1 tablespoon. Add the shallots and cook for a few minutes, until golden brown. Add wine bring to boil and let it reduce until half remains. Add your herb and the beef stock. Cook for a few minutes and off the heat add the butter for a better texture. If you have some of the herb left add some at the last minutes for a fresh and fragrant pan sauce. Adjust salt and pepper to taste.
Salt and PepperSalt and Pepper to taste
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