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.
Ingredients
Scale
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
Instructions
- 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.
- Generously season the entire surface with kosher salt and freshly ground black pepper, ensuring even coverage.
- 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.
- 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.
- 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.
- Remove from oven and let the meat rest for 10 minutes, then carefully cut and remove the butcher’s twine.
- Adjust the oven rack approximately 6 inches from the broiler element and set to high heat.
- In a medium skillet, melt butter over high heat, watching carefully until it stops foaming and transforms to a light golden brown color.
- Introduce fresh thyme and finely chopped onions to the brown butter, stirring until the sizzling subsides.
- Carefully baste the entire tenderloin with the aromatic butter mixture using a spoon.
- 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.
- Transfer the perfectly cooked tenderloin to a cutting board and allow it to rest for 5 minutes, enabling juices to redistribute.
- Slice the meat into elegant 1/2-inch thick pieces, garnish with coarse sea salt and freshly chopped chives.
- 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