Description
Succulent beef tenderloin from French culinary traditions delivers an elegant dinner experience that promises rich flavor and impressive presentation. Classic techniques elevate this premium cut into a memorable meal guests will savor and celebrate.
Ingredients
Scale
- 1 center-cut trimmed beef tenderloin (2–3 lbs/900g-1.4kg)
- 4 sprigs thyme
- 4 tbsps (57g) unsalted butter
- 1 shallot, roughly sliced
- Kosher salt
- Freshly ground black pepper
- Finely minced chives
- Coarse sea salt (fleur de sel or Maldon)
- 1 recipe horseradish cream sauce
Instructions
- Trussing: Meticulously secure the tenderloin with butcher’s twine, creating uniform one-inch spaced ties to preserve its elegant shape during cooking.
- Seasoning Preparation: Generously coat the entire meat surface with kosher salt and freshly ground black pepper, ensuring comprehensive and even coverage.
- Refrigeration Process: Place the seasoned tenderloin on a wire rack inside a rimmed baking sheet, then refrigerate uncovered for 12-48 hours to intensify flavor and dehydrate the exterior.
- Oven Preparation: Position the oven rack centrally and preheat to a gentle 225°F (107°C), establishing an optimal slow-roasting environment.
- Slow Roasting: Transfer the rack with tenderloin to the preheated oven, roasting slowly for 2-3 hours while periodically checking the internal temperature until it reaches 120-125°F (49-52°C) using an instant-read thermometer.
- Butter Infusion: In a medium skillet, melt butter over high heat until it transforms to a light golden brown, then incorporate fresh thyme and finely chopped onions, stirring until the sizzling diminishes.
- Broiling Technique: Adjust the oven rack 6 inches from the broiler element, set to high heat. Baste the tenderloin with the aromatic butter mixture, removing onions from the surface before placing the skillet under the broiler.
- Finishing Touch: Rotate the tenderloin every 30 seconds to achieve uniform browning, targeting an internal temperature of 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
- Resting and Serving: Transfer the tenderloin to a cutting board, allowing it to rest for 5 minutes. Slice into elegant 1/2-inch thick pieces, garnish with coarse sea salt and freshly chopped chives, and serve immediately alongside homemade horseradish cream sauce.
Notes
- Prepare Precisely: Use butcher’s twine to create uniform 1-inch spacing, ensuring even cooking and maintaining the tenderloin’s elegant shape throughout the roasting process.
- Drying Technique: Refrigerate uncovered for 12-48 hours to develop a beautiful, crisp exterior and concentrate the meat’s natural flavors, creating a restaurant-quality finish.
- Temperature Control: Utilize a low 225°F initial roasting temperature to guarantee consistent, tender results, using an instant-read thermometer to track precise internal temperature between 120-125°F.
- Broiling Brilliance: Watch butter carefully while browning, baste methodically, and rotate meat every 30 seconds under high broiler heat to achieve a perfectly golden, caramelized exterior without burning.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg