Beef Tenderloin

By McLean

Ingredients

• ALTERNATIVE:
• 2 pound beef tenderloin , center-cut, silver skin removed and tied at even intervals
• 1 tablespoon vegetable oil
• 6 green onions, chopped
• 1/2 cup butter, melted
• 3 beef bouillon cubes
• 2 tablespoons red wine vinegar
• 1 (5- to 6- pound) beef tenderloin, trimmed

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Let the tenderloin sit at room temperature, covered, for 1 hour before roasting.

2. Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees. Pat the tenderloin dry with paper towels, then season with salt and pepper.

3. Heat the oil in an ovenproof 12-inch skillet over medium-high heat until smoking. Brown the tenderloin on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the skillet to the oven and roast the tenderloin until the center registers 125 degrees on an instant-read thermometer, 20 to 25 minutes, flipping it over halfway through the roasting time.

4. Remove the tenderloin from the oven and transfer to a carving board. Cover with foil and let rest for 15 to 20 minutes before slicing into 1/4-inch-thick pieces.


ALTERNATIVE:
Cook green onions in butter in a small saucepan over medium-high heat, stirring constantly, until tender; add bouillon cubes, stirring until dissolved. Remove from heat, and stir in vinegar.

Preheat the oven to 425 degrees. Place tenderloin in a large shallow dish. Spoon butter mixture over tenderloin; cover with aluminum foil, and let stand 15 minutes.

Place tenderloin on a rack in a roasting pan; insert meat thermometer into thickest part of tenderloin. Bake 30 to 45 minutes or until thermometer registers 145 degrees (medium-rare). Let stand 10 minutes before serving.