Easy & Tender Joy Of Cooking Beef Tenderloin Recipe

Beef tenderloin transforms ordinary dinner into an extraordinary culinary celebration for passionate home cooks.

Succulent and elegant, this premium cut represents the pinnacle of meat preparation techniques.

Lean muscle fibers promise a melt-in-your-mouth experience that signals true cooking mastery.

Professional chefs and passionate home cooks both revere this tender selection for its remarkable texture and rich flavor profile.

Each carefully selected piece embodies refined dining potential, promising a meal that transcends typical protein preparations.

Subtle seasoning and precise temperature control unlock the meat’s inherent deliciousness, creating a restaurant-quality experience at home: Get ready to impress everyone at your table.

Parting Thoughts On Beef Tenderloin

Beef tenderloin emerges as culinary poetry, celebrating precision and passion in kitchen craftsmanship.

Careful technique transforms simple ingredients into an elegant masterpiece that whispers gourmet sophistication.

Precise temperatures create succulent results that elevate meat preparation to an art form.

Rich butter, fragrant herbs, and perfectly seared edges promise a memorable dining experience.

Salt-crusted, herb-kissed slices await eager palates – with golden-brown exteriors concealing tender, juicy interiors that demand attention and appreciation.

Colleagues, followers, and flavor enthusiasts: share this recipe, comment below, and spread delicious inspiration across your networks!

Delight In The Tender Richness Of Beef Tenderloin

• Master Slow-Roasting Technique: Achieve perfectly tender beef by using a low and slow oven method that gradually brings the meat to ideal temperature without drying out or overcooking.
• Restaurant-Quality Finishing Method: Create a stunning brown crust using high-heat broiling and butter basting, which adds rich flavor and professional-level caramelization to the tenderloin's exterior.
• Flavor-Enhancing Preparation: Dry-brining the meat overnight with salt allows deeper seasoning, helps develop a beautiful crust, and concentrates the natural beef flavor for an incredibly delicious result.
• Minimal Effort, Maximum Impressiveness: Transform an elegant cut of meat into a show-stopping dish with simple techniques that require minimal culinary skills but produce restaurant-worthy results that will wow dinner guests.

Key Ingredients For Beef Tenderloin

• Beef Tenderloin: Premium cut of beef with exceptional tenderness, choose a high-quality, fresh piece with minimal fat.

• Salt, Pepper: Classic seasoning that enhances the meat's natural flavor, use freshly ground black pepper for best results.

• Thyme, Shallots, Onions: Fresh herbs and aromatics that add depth and complexity to the meat's flavor profile.

• Unsalted Butter: Provides rich, nutty flavor and helps create a golden-brown exterior on the meat.
• Coarse Sea Salt, Chives: Finishing touches that add texture and a burst of fresh flavor.

• Horseradish Cream Sauce: Tangy condiment that complements the rich beef tenderloin.

• Butcher's Twine: Helps maintain the meat's shape during cooking and ensures even roasting.

How To Roast Beef Tenderloin

Step 1: Prepare the Beef Tenderloin

Tie the beef tenderloin with butcher’s twine at 1-inch intervals to maintain its shape during cooking. Generously season with salt and pepper.

Step 2: Chill and Dry Brine

Place the seasoned tenderloin on a wire rack set inside a rimmed baking sheet. Refrigerate uncovered for 1-2 nights to dry brine and enhance flavor.

Step 3: Low and Slow Roasting

Position the oven rack in the middle and preheat to 225°F (107°C). Roast the tenderloin for 2-3 hours until the internal temperature reaches 120-125°F (49-52°C) using an instant-read thermometer.

Step 4: Rest the Meat

Remove from the oven and let rest for 10 minutes. Carefully cut and remove the butcher’s twine.

Step 5: Brown the Butter

In a medium skillet, melt butter over high heat until it stops foaming and turns a light golden brown color.

Step 6: Sauté Aromatics

Add thyme and onions to the brown butter. Stir until the sizzling subsides and aromatics become fragrant.

Step 7: Final Broiling

Set the oven rack 6 inches from the broiler element. Set to high heat. Brush the tenderloin with the butter mixture.

Step 8: Broil to Perfection

• 125°F (52°C) for rare
• 130°F (54°C) for medium-rare

Step 9: Rest and Slice

Transfer the beef to a cutting board. Let rest for 5 minutes to allow juices to redistribute.

Step 10: Serve and Garnish

Slice the tenderloin into 1/2-inch pieces. Sprinkle with coarse sea salt and freshly chopped chives. Serve with Horseradish Cream Sauce on the side.

Handy Advice For Beef Tenderloin

• Carve with Precision: Slice the tenderloin against the grain using a sharp knife to maximize tenderness and create beautiful, uniform pieces.
• Rest and Redistribute: Allow the cooked meat to sit at room temperature for 15-20 minutes, letting juices settle and ensuring every bite remains succulent and flavorful.
• Temperature Control Matters: Use a reliable meat thermometer to check internal temperature, pulling the tenderloin from the oven when it reaches 5-10 degrees below your desired doneness.
• Pat Perfectly Dry: Remove excess moisture from the meat's surface with paper towels before seasoning to guarantee a beautiful golden-brown crust and enhanced caramelization.
• Trim with Technique: Remove silver skin and excess fat carefully before cooking, creating a clean presentation and preventing tough, chewy sections during serving.

Storage Tips For Beef Tenderloin

• Vacuum Sealing: Lock in freshness by using a vacuum sealer for beef tenderloin. Removes all air, preventing freezer burn and preserving meat's delicate texture and flavor. Ideal for long-term storage up to 6 months with maximum quality retention.
• Freezer Packaging: Wrap individual portions in heavy-duty aluminum foil or freezer-grade plastic wrap before placing in freezer-safe bags. Double-layering prevents moisture loss and protects against potential freezer damage. Allows easy portioning and quick thawing when needed.
• Refrigeration Strategy: Position sealed container in the coldest part of the refrigerator, typically the back shelf. Prevents temperature fluctuations that could compromise meat quality. Consume within 3 days for optimal taste and texture.

Fun Variations On Beef Tenderloin

• Herb-Infused Tenderloin: Blend fresh rosemary, garlic, and thyme into a fragrant rub before seasoning the meat, creating an aromatic and flavorful coating that penetrates deep into the tenderloin.
• Pepper Crust Variation: Generously coat the beef with cracked black and green peppercorns before roasting, which adds robust texture and intense spicy notes to the traditional recipe.
• Wine-Marinated Version: Marinate the tenderloin overnight in red wine, balsamic vinegar, and fresh herbs, allowing the liquid to tenderize and enhance the meat's natural richness before cooking.
• Mediterranean-Style Preparation: Replace traditional seasonings with oregano, lemon zest, olive oil, and crushed garlic, giving the tenderloin a bright, Mediterranean-inspired flavor profile that complements the beef's natural taste.

Joy Of Cooking Beef Tenderloin Recipe

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4.7 from 30 reviews

• Total Time: 3 hours 10 minutes
• Yield: 8 1x

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Description

Succulent beef tenderloin promises an extraordinary culinary journey through rich French cooking traditions. Carefully seasoned and perfectly roasted, this elegant centerpiece delivers mouthwatering flavors you’ll savor with pure satisfaction.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg)

Herbs and Aromatics:

• 4 sprigs thyme
• 1 shallot, roughly sliced
• Finely minced chives

Seasoning and Sauce Components:

• 4 tablespoons (57g) unsalted butter
• Kosher salt
• Freshly ground black pepper
• Coarse sea salt (such as fleur de sel or Maldon)
• 1 recipe horseradish cream sauce

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Instructions

1. Prepare the pork tenderloin by carefully securing it with butcher’s twine, creating uniform ties spaced one inch apart to maintain its shape during cooking.
2. Generously season the entire surface with kosher salt and freshly ground black pepper, ensuring even coverage.
3. Position the prepared tenderloin on a wire rack set inside a rimmed baking sheet, then refrigerate uncovered for 12-48 hours to enhance flavor and dry the exterior.
4. Position the oven rack in the center and preheat to a low temperature of 225°F (107°C), creating an ideal environment for slow roasting.
5. Transfer the rack with tenderloin to the preheated oven and roast slowly for 2-3 hours, monitoring internal temperature until it reaches 120-125°F (49-52°C) using an instant-read thermometer.
6. Remove from oven and let the meat rest for 10 minutes, then carefully cut and remove the butcher’s twine.
7. Adjust the oven rack approximately 6 inches from the broiler element and set to high heat.
8. In a medium skillet, melt butter over high heat, watching carefully until it stops foaming and transforms to a light golden brown color.
9. Introduce fresh thyme and finely chopped onions to the brown butter, stirring until the sizzling subsides.
10. Carefully baste the entire tenderloin with the aromatic butter mixture using a spoon.
11. Remove the onions from the meat’s surface and place the skillet under the broiler, rotating the tenderloin every 30 seconds to ensure even browning and reaching an internal temperature of 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
12. Transfer the perfectly cooked tenderloin to a cutting board and allow it to rest for 5 minutes, enabling juices to redistribute.
13. Slice the meat into elegant 1/2-inch thick pieces, garnish with coarse sea salt and freshly chopped chives.
14. Serve immediately alongside homemade horseradish cream sauce for a luxurious dining experience.

Notes

• Perfectly trimmed pork roast guarantees a mouthwatering centerpiece that’ll have everyone asking for seconds.
• Twine technique transforms an ordinary cut into a culinary masterpiece, ensuring uniform heat distribution and stunning presentation.
• Salt and pepper aren’t just seasonings—they’re flavor boosters that penetrate deep into the meat’s core.
• Refrigerator magic happens when moisture evaporates, creating a delectable crust that seals in succulent juices.
• Patience rewards you with intensified flavors and a texture that melts effortlessly on your tongue.
• Uncovered resting allows natural air circulation, concentrating seasonings and developing a gorgeous exterior that’ll make your guests swoon.
• Overnight chilling isn’t just a step—it’s the secret weapon for restaurant-quality results right in your own kitchen.

• Prep Time: 10 minutes
• Cook Time: 3 hours 15 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 510 kcal
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 38 g
• Saturated Fat: 22 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 42 g
• Cholesterol: 120 mg