Preparing Beef Tenderloin
There was a time that I made beef tenderloin roast every Christmas. Somehow this tradition got away from me and we turned to prime rib and lasagna, all wonderful favorites, but heavy and just a little more trouble.
This year I wanted easy, so I came back to preparing beef tenderloin for the holidays. There is no one (in my circle anyway) that does not love filet mignon and tenderloin roast, including the children. While I feel I have perfected my prime rib recipe, preparing tenderloin roast is much more foolproof and takes much less time.
What is a Beef Tenderloin Roast?
The tenderloin is the most tender cut of beef found within the loin. Once cut into slices, its known as filet mignon. The Chateaubriand is made from the center of the tenderloin and used to be a common (expensive) entree on fancy restaurants, available for two.The tenderloin extends from the short loin into thesirloin.
We had a large tenderloin piece (5-6 pounds) that we cut into two crosswise pieces. This assured each piece would be medium rare. Each piece gave us 6 generous servings, cut into medium slices. The pictures are of just one of the halves.
Preparing Beef Tenderloin Roast in Under One Hour
If you read the many recipes on the internet you will become very confused, so let me put all that to rest and tell you the best way to make a tenderloin roast.
You will read recipes that take two to three hours at 250 degrees F. or twenty minutes at 250 degrees F. You will read recipes that tell you to roast slow and low and then turn the broiler on. I dont like that idea either as the broiler can cause more disappointment if you go that 30 seconds too long.I opted for searing on top of the stove, roasting at a high temperature, the same way I make perfect roast chicken.
All you need is a roasting pan, a meat thermometer and a good butcher.
Once you begin preparing beef tenderloin the Spinach Tiger way, the process of roasting and resting is under one hour. You will need up to 48 hours in the refrigerator to dry brine, and up to two hours sitting on the counter.
Dry brining simply means to exposes the meat to the, eliminating moisture, ensuring better flavor and is an important part of preparing beef tenderloin.
Wait until your guests arrive to do the roasting.Feed them cocktails and appetizers like this cheese plate.
You do not want this meat done before they get there. You want to be able to slice and serve as soon as the resting period is finished.
Preparing Beef Tenderloin the EasyWay
Make sure the silver skin, connective tissue and extra fat is removed. The meat will then need to be properly wrapped in butchers string to ensure the size is uniform enough to roast properly and will make carving easier.
A good butcher will be happy to do this for you, or you can do it yourself with a sharp boning knife, but dont skip this part. If purchasing at a place like Costco, you will have to trim it yourself. If youre new to a tenderloin roast, I would buy from a grocery store that will trim and twine for you.
- Dry Brine the Meat. Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours.
- Take the meat out at least one hour (two hours is better) prior to roasting.
- Sear the meat, a few minutes on each side (sides meaning all four sides).
- Season the meat with sea salt and freshly ground black pepper. I dont like to use anything but butter to rub on this cut of meat, but you can season if you like.
- Preheat the oven to 425 degrees F (220 C, Gas 7) . Plan on about twenty to twenty-five minutes roasting, and ten minutes of resting time.
- Roast until the internal temperature reaches 125 F. degrees for medium rare.
- Remove from oven, spread the top with grass fed butter.
- Rest the meat. Cover with tin foil for ten to twenty minutes. The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who for some reason like well done meat, but you cant go back and reverse it.
You will see various sauces on the internet to use when preparing tenderloin roast. My personal opinion and everyone at my dinner table agrees that if the meat is excellent, it will shine on its own. Save the gravy and sauces for a rump roast and the red wine for this roast beef recipe.
If done well, the meat should taste like you worked some kind of magic flavoring it. However, I do have a wonderful horseradish sauce you can access here. Sometimes I will make a bernaise sauce (very commonly served with tenderloin roast).
Since Tenderloin is very low fat, a seriously buttery or cheesy side is perfect accompaniment.
The Best Sides for Tenderloin Roast
The Party Wedge Salad with Homemade Blue Cheese Dressing
Tenderloin roast is officially restored as the Spinach Tiger Christmas Dinner tradition. What is your Christmas tradition?
More Beef Recipes from Spinach Tiger
Preparing Beef Tenderloin the Easy Way
How to prepare a tenderloin roast. Trim, Tie, Dry Brine, Roast, Rest, Enjoy for an elegant dinner.
- 2 to 4 pound Tenderloin Roast
- 2 tablespoons avocado oil or olive oil.
- String to tie
- Salt
- Pepper
- 2 tablespoons grass fed butter
- Kitchen Tools Needed
- Roasting Rack
- Meat thermometer Order Here
- Carving Knife Order Here
- Meat Carving Board Order Here
- Uncover meat. Put on a plate (blood will pull and you dont want a mess).
- Salt and allow to sit in refrigerator at least 12 hours uncovered.
- Take the meat out at least one hour (two hours is better) prior to roasting.
- If the tenderloin roast is large, cut it in half cross wise to control the internal temperature. You can also save the other half (freeze) for another time. Only make what will be consumed. Heating up the tenderloin will increase its doneness. (which is okay for sandwiches).
- Sear the meat, a few minutes on each side (sides meaning all four sides).
- Season the meat with sea salt and freshly ground black pepper. I dont like to use anything but butter to rub on this cut of meat, but you can season if you like.
- Preheat the oven to 425 F, 220 C, Gas 7. . Plan on about twenty to twenty-five minutes roasting, and ten minutes of resting time.
- Roast until the internal temperature reaches 125 degrees for medium rare. Remove from oven, spread the top with grass fed butter, and tent with tin foil for ten to twenty minutes. The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who for some reason like well done meat, but you cant go back and reverse it.
Active Time is twenty minutes.
Dry Brine time: 24 to 48 hours.
Counter Time Prior to Roasting: 2 hours.
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