How to Cook a 7 Pound Beef Tenderloin Video
I love to cook a beefiness tenderloin for Christmas dinner and other vacation meals. This big boneless cut is easy to portion, straightforward to prepare, and a breeze to carve. It's tender, delicious, and—tenderloin being the cut from which filet mignon comes—a vacation, special-occasion, or ultimate Sun dinner indulgence.
This quick-cooking cut is so tender that you can cut information technology with a butter pocketknife. With that tenderness, nevertheless, comes a slight tradeoff in flavor, so I employ a few techniques to bring out and enhance the meat's mild flavor. Later generously salting the meat, sear it to give it a deeper flavor and nighttime crust. Then glaze information technology with a mustard and herb rub before roasting. That's information technology. Beef tenderloin is and then inherently moist, you don't have to bother making a sauce.
Recipe: Roasted Beefiness Tenderloin with Whole-Grain Mustard & Herb Crust
If you have a heavy-duty roasting pan, sear the filets right in the pan on the stove. Otherwise, use a big, heavy-based skillet.
Serves ten
Ingredients:
i/four cup whole-grain mustard
iii Tbs. extra-virgin olive oil
one Tbs. dried savory, finely crumbled
1 Tbs. dried thyme, finely crumbled
1 whole filet of beefiness (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
Vegetable oil for sautéing
Coarse salt
Freshly ground blackness pepper
Instructions:
In a small basin, mix together the mustard, olive oil, savory, and thyme.
Trim the meat of all excess fatty and silverskin. Cutting the filet in half to make two equal pieces about 7 inches long. You'll have one piece with the wide double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip nether and tie with twine to fashion ii equally thick roasts. Tie each roast at ii-inch intervals.
Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high estrus. Cascade in plenty vegetable oil to only cover the lesser of the pan. Pat the filets dry, common salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beefiness and sear the other sides. It volition take about 4 min. per side (there are three or 4 sides per roast) to get a adept sear.
When the filets are seared, transfer them to a cutting lath, brush them with the mustard and herb mix, and and so generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, virtually 20 min. (Bank check after fifteen min.; roasting fourth dimension will vary depending on searing time.) Remove the filets from the oven and let the tenderloins remainder in a warm spot for at least xv min. before slicing. Serve warm or at room temperature.
For complete vacation menus featuring beefiness tenderloin (or to make a card yourself) visit our Guide to Christmas Dinner, and spotter videos on how to roast a tenderloin and how to butterfly and stuff a tenderloin with a rich mushroom stuffing.
Customize your roast and save money by trimming the filet yourself
For the best beef, seek out cuts labeled "prime" by the U.South. Department of Agronomics. Prime meat is well marbled, significant there'southward fat streaked inside the muscle tissue. Marbling makes the meat tender, juicy, and flavorful. Because just about ii percent of all beef receives this stamp, prime isn't bachelor everywhere. Specialty butcher shops are your best bet, although some grocery chains practise carry it. You lot tin likewise buy prime meat past mail. But don't despair if you tin can't find USDA prime. Meat labeled USDA "choice," which is more than widely available, will still have the wonderful tenderness that yous expect from a beef tenderloin, and my herb rub will add flavor.
Beefiness tenderloin, also called beefiness filet, is an expensive cutting. A large, whole, trimmed filet (about 6 pounds) will cost you from $seventy to as much as $125, depending on its form, quality, and where you buy information technology, just it will feed at least ten people with no basic or waste material. Buying an untrimmed tenderloin and trimming it yourself tin salvage you $5 to $10. But what I like best is that I can use any meat from the trimming—the very sparse tail pieces or the meat from the fatty-covered "chain" that runs along the cut—for stir-chips and stews. And knowing how to trim my own filet means I don't have to wait in line at the butcher with everyone else waiting for their trimmed roasts. Every bit long every bit you use a good, sharp pocketknife, trimming a tenderloin yourself doesn't take long and it isn't difficult to practice.
If y'all exercise buy a trimmed tenderloin (and some stores charge you the same price whether it'southward trimmed or not), give information technology a shut look earlier roasting it. Brand sure any excess fat has been trimmed away and that the silverskin—the thin, tough, silvery membrane that runs along the surface of the meat—has been removed completely; if it'due south nevertheless there, remove it; otherwise, it will cause the meat to curl every bit information technology cooks, and it'southward tough to chew.
Read How to Trim a Beef Tenderloin if you've never trimmed beef tenderloin yourself before.
Cut the tenderloin in two for easier handling and tie it for even cooking. A whole tenderloin is a thin piece of meat, but information technology's quite long, which is why I cut information technology in half for easier handling. Cooking ii smaller roasts also means that I tin cook one to 120°F for people like me who similar their meat rare and the other to 125°F for people who like it more pink than scarlet.
I necktie each roast at two-inch intervals with kitchen twine or, even better, butcher cord, which is thicker. Tying the roast is important because once the silverskin has been removed, the meat tends to flatten and lose its shape. Also, as meat cooks, it tends to twist and curl. Tying results in a more uniformly shaped roast, which volition melt more evenly. Tuck a few inches of the thinnest end of one roast nether earlier tying to even out the thickness of the roast.
Tie the string so that it presses firmly but not tightly against the meat. If it's too loose, the twine will lose its grip every bit the meat shrinks during cooking, but if it's too tight, it will seize with teeth into the tenderloin, creating uneven bulges and possibly trigger-happy the meat.
Sear starting time for a flavorful, well-browned chaff
I e'er sear my tenderloin roasts on top of the stove before finishing in a hot oven. Some chefs claim they can get the same night, caramelized chaff on the meat by "oven searing"—starting the roast at a higher estrus. But I've never been able to get the same rich flavor in the meat and definition in the crust as when I sear tenderloin on the stove. Equally with whatsoever roast, it's all-time to have the meat most room temperature before you start to cook, which allows for more than accurate cooking time. Have the roast out of the refrigerator about one-half an hour before yous plan to cook information technology.
Be sure to pat the meat dry before searing it, or the surface moisture volition interfere with good browning. I sear my roasts right in the roasting pan, simply if your pan has a flimsy bottom, you'll want to exercise this in a heavy-based skillet and and so transfer the roasts to the rack in the roasting pan.
When searing, give each side of the roast —since it'southward round, in that location are three to iv "sides"—a few minutes of undisturbed cooking. Resist the temptation to constantly turn the beef from side to side and you'll exist rewarded with a beautifully browned crust.
I rub the meat with the mustard-herb mix after searing it (rather than before) for two reasons: the mustard would introduce moisture to the pan, again interfering with browning, and it would burn down. The simple rub adds flavor to the tenderloin without overwhelming the cut'due south mild beefiness taste.
Remove the meat when it reaches 120°F, and allow it rest. Cooking a beef tenderloin is almost foolproof. In that location are two places where people commonly err: i is overcooking it; the other is not giving information technology an ample rest. Many cookbooks advise removing the meat when information technology reaches 125°F, merely I prefer 120°F for a roast that's a perfect medium rare. Keep in mind that carryover heat volition go along to cook the meat every bit it rests, raising the temperature by 10 to 15 degrees.
Let the meat rest in a warm place for at least 15 minutes (longer is fine) earlier slicing it. The remainder equalizes the temperature and gives the meat fibers fourth dimension to reabsorb the internal juices. Without an ample rest, the juices will rush out when you slice, and your meat will be dry. I don't bother tenting the meat with foil. It stays warm without information technology, and the wrapping would soften the roast's crust.
Beef Tenderloin Quicklinks
New! Lookout the video: How to Roast a Beef Tenderloin
Beef Tenderloin Roasted in a Table salt Crust
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Roasted Beef Tenderloin with Caramelized Shallots & Red Wine
Slow-Roasted Beefiness Tenderloin with Thyme
Special Occasion Beef Roasts
Source: https://www.finecooking.com/article/roasting-a-beef-tenderloin-2
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