Main Dishes |
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Roast Beef Tenderloin - 2018
Recipe courtesy of Ron Wozny
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INGREDIENTS
PREPARATION Trim fat from roast and remove silver skin by sliding a boning knife under the silver skin, angle it up slightly, and slide it down the tenderloin while pulling the silver skin away. Tuck the thin, tapered end of the roast under about 6 inches to create a more even shape and to ensure even cooking. Using 12-inch lengths of twine, tie roast crosswise at 1 1/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking. Cut roast in half crosswise to make two roasts. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place each roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roasts to carving board and spread 2 tablespoons butter (see option) evenly over top of roasts; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. |
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Option: When covering with butter during the resting phase, you can also use your favorite herb butter, and pass some additional herb butter when serving.
Note: Adjust ingredients amounts as needed, depending on the size of your roast.
Getting a whole tenderloin can get pretty spendy. That's why you should get the Angus tenderloin at Sam's Club! Helpful hint from Sherry and Mike Nohl!
Note: Adjust ingredients amounts as needed, depending on the size of your roast.
Getting a whole tenderloin can get pretty spendy. That's why you should get the Angus tenderloin at Sam's Club! Helpful hint from Sherry and Mike Nohl!