Can You Cook Beef Tenderloin Well Done

I dear to cook a beef tenderloin for Christmas dinner and other vacation meals. This big boneless cutting is piece of cake to portion, straightforward to prepare, and a breeze to carve. Information technology's tender, succulent, and—tenderloin existence the cutting from which filet mignon comes—a holiday, special-occasion, or ultimate Lord's day dinner indulgence.

Subscribe to Fine Cooking magazine for more holiday recipes—as well equally recipes for every day of the year.

This quick-cooking cut is so tender that yous can cut it with a butter knife. With that tenderness, however, comes a slight tradeoff in flavor, and so I use a few techniques to bring out and heighten the meat'southward balmy season. After generously salting the meat, sear it to give it a deeper flavour and dark crust. Then coat it with a mustard and herb rub earlier roasting. That'southward information technology. Beef tenderloin is so inherently moist, you don't have to carp making a sauce.

For consummate holiday menus featuring beef tenderloin (or to make a carte yourself) visit our Guide to Christmas Dinner, and watch videos on how to roast a tenderloin and how to butterfly and stuff a tenderloin with a rich mushroom stuffing.

See page 2 for more recipes and tips on customizing your roast.

Video: Watch a step-by-step video detailing how to make a perfectly roasted beef tenderloin and check out more holiday-worthy beef tenderloin recipes below.

Customize your roast and save coin by trimming the filet yourself

For the best beefiness, seek out cuts labeled "prime" by the U.S. Department of Agronomics. Prime meat is well marbled, significant at that place's fat streaked within the muscle tissue. Marbling makes the meat tender, juicy, and flavorful. Because only about ii percent of all beef receives this stamp, prime isn't available everywhere. Specialty butcher shops are your best bet, although some grocery bondage do carry it. You lot tin also purchase prime meat past mail service. Simply don't despair if you can't find USDA prime. Meat labeled USDA "selection," which is more widely bachelor, will still have the wonderful tenderness that you wait from a beefiness tenderloin, and my herb rub will add flavor.

Beef tenderloin, besides called beef filet, is an expensive cut. A large, whole, trimmed filet (about 6 pounds) will cost you lot from $70 to every bit much as $125, depending on its grade, quality, and where you buy it, but it will feed at least x people with no bones or waste product. Buying an untrimmed tenderloin and trimming it yourself tin can save you $5 to $x. But what I like best is that I tin can use any meat from the trimming—the very thin tail pieces or the meat from the fat-covered "chain" that runs along the cut—for stir-fries and stews. And knowing how to trim my own filet ways I don't have to wait in line at the butcher with everyone else waiting for their trimmed roasts. As long equally y'all use a good, sharp knife, trimming a tenderloin yourself doesn't have long and it isn't difficult to do.

If you do buy a trimmed tenderloin (and some stores charge you the same price whether information technology's trimmed or not), give it a shut wait earlier roasting information technology. Brand certain whatever excess fatty has been trimmed abroad and that the silverskin—the thin, tough, silvery membrane that runs along the surface of the meat—has been removed completely; if it's even so in that location, remove information technology; otherwise, information technology will cause the meat to curl as it cooks, and it's tough to chew.

Read How to Trim a Beef Tenderloin if you've never trimmed beef tenderloin yourself earlier.

Cut the tenderloin in two for easier handling and tie it for even cooking. A whole tenderloin is a thin piece of meat, but it's quite long, which is why I cut information technology in half for easier handling. Cooking 2 smaller roasts besides means that I can cook one to 120°F for people like me who like their meat rare and the other to 125°F for people who like it more than pink than ruby.

Run across page 3 for instructions on searing the roast for a perfect crust.

I necktie each roast at ii-inch intervals with kitchen twine or, even better, butcher string, which is thicker. Tying the roast is important because once the silverskin has been removed, the meat tends to flatten and lose its shape. Also, as meat cooks, information technology tends to twist and curl. Tying results in a more uniformly shaped roast, which will melt more evenly. Tuck a few inches of the thinnest finish of one roast under before tying to even out the thickness of the roast.

Necktie the string so that it presses firmly but not tightly confronting the meat. If it's besides loose, the twine will lose its grip as the meat shrinks during cooking, but if it'due south also tight, it volition bite into the tenderloin, creating uneven bulges and possibly tearing the meat.

Sear kickoff for a flavorful, well-browned crust

I always sear my tenderloin roasts on superlative of the stove before finishing in a hot oven. Some chefs claim they tin can get the same dark, caramelized chaff on the meat by "oven searing"—starting the roast at a higher rut. Simply I've never been able to get the aforementioned rich flavor in the meat and definition in the chaff as when I sear tenderloin on the stove. Equally with any roast, information technology's best to have the meat virtually room temperature before you lot starting time to cook, which allows for more authentic cooking time. Take the roast out of the refrigerator virtually half an hour before you plan to cook information technology.

Be sure to pat the meat dry out before searing it, or the surface wet will interfere with skilful browning. I sear my roasts right in the roasting pan, but if your pan has a flimsy bottom, you'll want to do this in a heavy-based skillet so transfer the roasts to the rack in the roasting pan.

When searing, give each side of the roast —since information technology's circular, there are three to four "sides"—a few minutes of undisturbed cooking. Resist the temptation to constantly plow the beefiness from side to side and you'll be rewarded with a beautifully browned chaff.

I rub the meat with the mustard-herb mix after searing it (rather than before) for two reasons: the mustard would innovate moisture to the pan, once more interfering with browning, and information technology would burn. The simple rub adds flavor to the tenderloin without overwhelming the cut's balmy beef gustation.

Remove the meat when information technology reaches 120°F, and let it residuum. Cooking a beef tenderloin is nigh foolproof. In that location are two places where people normally err: ane is overcooking information technology; the other is not giving it an aplenty rest. Many cookbooks advise removing the meat when information technology reaches 125°F, but I prefer 120°F for a roast that'due south a perfect medium rare. Keep in mind that carryover heat will continue to cook the meat as it rests, raising the temperature by ten to 15 degrees.

Let the meat rest in a warm place for at least xv minutes (longer is fine) before slicing it. The rest equalizes the temperature and gives the meat fibers time to reabsorb the internal juices. Without an ample rest, the juices will rush out when you piece, and your meat will be dry. I don't bother tenting the meat with foil. It stays warm without information technology, and the wrapping would soften the roast's crust.

Beef Tenderloin Quicklinks

Watch the video: How to Roast a Beef Tenderloin

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

Fennel & Rosemary Beefiness Tenderloin with Creamy Mustard Sauce

Beefiness Tenderloin Roasted in a Table salt Crust

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût

Roasted Beef Tenderloin with Caramelized Shallots & Red Vino

Slow-Roasted Beef Tenderloin with Thyme

Special Occasion Beef Roasts

smithplasoner.blogspot.com

Source: https://www.finecooking.com/article/roasting-a-beef-tenderloin

Bagikan Artikel ini