I ran out of time to pre-order a prime rib roast for New Year's Eve so, with a couple days to spare, I ended up just going to Albertsons to seek out a something proteinaceous to fill the bill. I lucked out and found ONE beef tenderloin left in the meat case that was calling out to me. Having never roasted a beef tenderloin before, I was nervous about screwing it up. But, after watching a ton of YouTube videos and scanning recipes in cookbooks and online, I came to the conclusion that the key to a successful roast was using very few ingredients (basically just salt and pepper), hard searing the meat before putting it in the oven, and carefully watching the cook time. With fingers crossed and the help of a new Meater thermometer, this beef tenderloin came out, well, beyond my expectations and a huge sigh of relief! Great served with roasted garlic mashed potatoes, homemade gravy, horseradish sauce and roasted asparagus on the side.
INGREDIENTS:
4-5 lb. beef tenderloin, trimmed of fat and silver skin
2 tsp. kosher salt
1 tsp. coarse ground black pepper
2 tbsp. grape seed or avocado oil
Roasted Garlic Mashed Potatoes https://thegrubfiles.blogspot.com/2014/12/roasted-garlic-mashed-potatoes.html
Roast Beef gravy https://thegrubfiles.blogspot.com/2021/01/roasted-beef-gravy.html
Horseradish sauce https://thegrubfiles.blogspot.com/2012/01/prime-rib-with-thyme-gravy-horseradish.html
1. If you buy beef tenderloin untrimmed, here's a great video on how to do this yourself:
2. Pat the beef dry with paper towels, then season on all sides with salt and pepper. Place the tenderloin on a wire rack set on a plate or baking dish and refrigerate, uncovered, at least 10 hours or preferably overnight. This will help the tenderloin develop a great crust during roasting.
3. Remove the beef from the refrigerator and tie up with twine (see photo below), and let sit 2 hours before cooking to let it come to room temperature.
4. Preheat the oven to 425F.
5. Heat 2 tbsp. of grape seed or avocado oil (both have a high smoke point) over medium high heat in a large cast iron skillet until it reaches about 375F (a laser thermometer is useful here to measure the heat); otherwise, just wing it - oil should be shimmering and almost smoking. Sear the tenderloin, about 3-5 minutes per side, including the ends, until nicely browned.
6. Insert a thermometer into the middle of the seared beef and place (in the cast iron skillet) into the oven; roast for 30-40 minutes or until the internal reaches 115 to 120F, depending on your desired level of doneness. Remove the beef from the oven and place onto a chopping board; let rest for 20 minutes (the temperature will continue to go up: 120-125F for medium rare; 130-135F for medium).
7. Slice the beef into 1" thick slices and serve with gravy and/or horseradish sauce. Garlic roasted mashed potatoes and asparagus are great sides.
4.5 lbs. of beef tenderloin
Trim any fat or silver skin from the roast.
Season the roast liberally on all sides with 2 tsp. of kosher salt and 1 tsp. cracked black pepper.
Place the roast on a wire rack in a baking dish and refrigerate, uncovered, overnight at least 10 hours.
Tie the roast together with kitchen twine.
Let the tenderloin sit at room temperature for 2 hours before cooking.
Heat 2 tbsp. oil over medium high heat in a cast iron skillet until it reaches 375F. Sear the tenderloin about 3-5 minutes per side until well browned.
This is my new kitchen gadget, the "Meater" thermometer, operated via iPhone app. For this size of tenderloin, it will take about 30-40 minutes or until the internal temperature reaches about 120F. When it reaches 120F, remove the roast to a chopping board and let rest for 20 minutes. The roast will continue to increase in temperature during the resting time. 120-125F for medium rare, 130-135F for medium.
Let the roast rest for 20 minutes uncovered.
Slice the meat into 1" slices.
Serve with garlic roasted mashed potatoes, gravy, and roasted asparagus.
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