How to Cook an 8- to 10-Pound Beef Tenderloin
- 10 # Beef Tenderloin
- 1 (4 to 5 pound) fillet of beef, trimmed and tied
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/fillet-of-beef-recipe.html?oc=linkback
Allow beef to stand at room temperature for 30 minutes before cooking.
Preheat the oven to 425 degrees Fahrenheit. In the kitchen, the oven is the most ideal method for cooking as it seals in the flavorful juices while roasting.
Fit a roasting rack into a large, shallow roasting pan. With the large size of this cut, you may have to fit two racks side by side into a large jelly roll pan.
Place the tenderloin directly onto the rack. While this cut is delicious without any seasoning, consider adding your own culinary flair. Roll the tenderloin in cracked pepper or pat a seasoning mix into the meat. Chopped herbs or vegetables, such as parsley, oregano, tarragon, basil, finely minced onions and garlic blend well with the rich flavors of the meat and create flavorful juices. Olive oil may be added to the mixture to form a paste that better adheres to the beef. Sea salt can also be added to the herb mixture, but should be used sparingly to limit the amount of sodium.
Roast the tenderloin for 12 to 14 minutes per pound for rare, 14 to 16 minutes per pound for medium-rare or 20 to 25 minutes per pound for a well-done tenderloin. To reach a medium-rare state, allow about two and a half hours of cooking time. The USDA recommends cooking beef tenderloin to a minimum internal temperature of 145 F for safe consumption, which is medium.
Insert a meat thermometer into the center of the tenderloin to ensure it has reached the desired level of doneness.
Remove the roasting pan from the oven.
Transfer the tenderloin to a cutting board designated solely for meat and tent with foil for 15 to 20 minutes. The roast will continue to cook, raising the internal temperature by 5 to 10 degrees, so bear that in mind while monitoring the cooking temperature. Allowing the tenderloin to rest pulls the juices back toward the center of the meat, preventing them from running out as you carve.
1. Not trimming it properly.
Beef tenderloin has silver skin, which is a thick layer of white (sometimes silvery) connective tissue running along its surface. This tough tissue never tenderizes, is tough to cut through, and just doesn't taste very good if left on the meat.
Follow this tip: Use a thin, flexible knife to cut and remove all the silver skin off of the tenderloin. If it doesn't look like the meaty part that you would want to eat, trim it off, or ask your butcher to take care of it.
2. Not tying it up
Follow this tip: A whole beef tenderloin has a thinner, tapered end. Tuck this end under itself and then tie the whole thing up so that it is the same thickness all the way around. For steaks, stand each one up on a cut end and tie kitchen string around it so it's in a round shape.
3. Not seasoning it enough.
Beef tenderloin is known for being extremely tender, but it doesn't have a lot of inherent beefy flavor on its own. Not seasoning or lightly seasoning the meat means that it'll be bland and uninteresting.
Follow this tip: Evenly cover the surface of the meat with a thin layer of kosher or sea salt, and don't be afraid to also use dried herbs or crushed garlic for some extra flavors. The salt will bring out the beefiness in the tenderloin.
4. Overcooking it.
Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat.
Follow this tip: Tenderloin is best served rare or medium rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center. If you have guests who like their meat well-done, consider cutting a whole tenderloin into pieces and cooking them to different temperatures to please everybody.
5. Not letting it rest.
Follow this tip: When your tenderloin is done cooking, set it aside in a warm place to rest a few minutes for steaks, and around 10 to 15 minutes for whole tenderloins. This lets the meat relax and gives it a chance to redistribute and reabsorb all the juices.
Preheat the oven to 500 degrees F.
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
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