The tenderloin is a lean and very tender cut of meat that is often prepared for special occasions. I say "enjoy it anytime even just for two." The left overs can be used later for sandwiches, in a salad or frozen for later. Reheat and enjoy a fantastic meal after a long day at the office.
Serves 8-10
Prep time: 10 minutes
Total time: 30 minutes for medium rare
Ingredients:
1 (4 to 4 1/2 lb.) beef tenderloin, trimmed
5 cloves garlic, minced
Kosher salt and fresh cracked pepper
2 tablespoons melted butter
Instructions:
Preheat oven to 425 degrees F. Melt the butter in a large skillet on medium high heat. Generously salt and pepper tenderloin and place into the skillet. Sear on all sides until dark golden brown. Cover tenderloin evenly with garlic and place it and all of the pan juices into a roasting pan. Place in the oven and cook for 20 minutes for medium rare or until thermometer reaches 130 degrees.
Click here for tips trimming a beef tenderloin.
Terri’s Tips:
Serve with Mushroom Ragout, caramelized onions, red wine shallot sauce or even a pesto sauce
Let meat set 15 minutes in a warm place to rest before carving.
Resting allows the juices to reabsorb into the meat
Ask the butcher to trim the tenderloin
Beef usually pairs well with a big Cabernet but tenderloin is a leaner cut of beef that will be enhanced with a good Pinot Nior, one with some complexity. This pairing will bring out the nuances and wonderful characteristics of both the food and the wine.
Cooking Wiser:
To save money you can substitute the tenderloin for your favorite cut of steak or even chopped sirloin. The preparation will be the same for any cut, first pan sear then roast in oven. Adjust cooking times accordingly.
If you trim the tenderloin you might save money but not time :o)