Now that you know how to buy it and trim it, let's get our beef tenderloin on! This is SO simple and amazing every time! Here I served it with
Boursin Cauliflower Mash, topped with sliced baby bells and finished with a sprinkle of fresh parmesan, then baked!
What you need...
a piece of tenderloin for 2 or more
1 tablespoon butter or ghee
beef broth & balsamic vinegar optional
Preheat oven to 350F. Add your butter to a large sauté pan and heat to high heat. As soon as the butter melts and begins to bubble, add the tenderloin to the pan using tongs. Sear the meat on each side, about 30 seconds per side, then turn until all sides are gently seared. Place the meat into a baking dish. Place meat into oven and roast for about 15 minutes. At this time, flip the meat over and continue to cook for about 15 minutes longer. Time will depend on the size of the meat. This piece for 2 took right at 30 minutes. You will need to check it with a digital thermometer if you do not have an oven probe. When the center of the meat has reached an internal temperature 133F remove for medium rare. For rare, remove at 130F. For medium, 137F. And for well done, well...that I guess is an personal thing...I wouldn't cook it longer than this to maintain the lovely tenderness of the meat. We remove at 133F and can cut it with a fork.
At this time, remove the meat and use tongs to remove it from pan and allow it to rest on a cutting board for 15 minutes. Then slice against the grain and serve.
To make a light reduction for the meat...when you remove the meat from searing it in the sauté pan, add 2 tablespoons of balsamic vinegar and 1/4 cup beef broth and allow that to boil, scraping the bits from the pan. Gently reduce it for about 5 minutes, reserve and top the meat.
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| Add butter and turn to high heat... |
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| When butter is frothy, add meat to the pan... |
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| sear... |
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| Sear meat for 30 seconds on all sides. |
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| Transfer to baking dish...bake at 350F. |
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| Add caption |
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| Using a sharp knife, slice gently against the grain of the meat. |
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| carefully slice against the grain |
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| Medium rare |
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| Cauliflower Mash topped with mushroom and parmesan. |
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