Beef Tenderloin

There’s something wonderfully special about a roasted beef tenderloin.  This soft, tender and delicious cut of meat is a real treat and due to it’s high cost, I tend to only make it around the holidays or on special occasions.  For this reason, I’m always on the lookout for some special occasion to celebrate.  Happy Wednesday, anyone…?

I used to be afraid to cook beef tenderloin for fear that I’d mess it up but I’ve recently learned how to properly cook it and can’t wait to share it with you.  I’ve found that by searing the meat first and allowing all the spices, salt and pepper to “attach” themselves to the meat and then quick cooking it in the oven, you’ll find you’ll have the best tasting piece of meat you have ever tasted.

Beef tenderloin cooks very quickly and is juicy and tender enough to cut with a butter knife.  My method of cooking beef tenderloin is adapted from a recipe by Ree Drummond aka The Pioneer Woman.  Ree has a wonderful tutorial on her website describing how to choose, trim and cook the beef.

Beef tenderloin was the highlight of our Christmas meal and the leftovers were a flavorful addition to a salad the next day.

Beef Tenderloin

Roasting beef tenderloin is very easy to do and once you take your first delicious bite, you'll eagerly anticipate having it again.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Servings: 8 servings
Author: Joanie Zisk

Ingredients

  • 4 pound beef tenderloin 4 to 5 pound piece will work
  • 2 tablespoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder'
  • 1/4 teaspoon black pepper
  • 1/3 cup peppercorns crushed
  • 1 tablespoon olive oil
  • 4 tablespoons salted butter

Instructions

  • Preheat oven to 475 degrees.
  • Rinse meat well. Trim away a little of the fat. You'll want to leave a little fat on for flavor.
  • In a small bowl, mix together the salt, garlic powder, onion powder and black pepper.
  • Sprinkle the meat generously with the salt and spice mixture. Rub it in with your fingers and make sure the entire piece of meat is completely covered with the salt and spice mixture.
  • Place the peppercorns in a Ziploc bag, and with a large hammer or mallet, begin to smash the peppercorns to break them up. Set aside.
  • Heat the olive oil in a heavy skillet. Place the tenderloin in the pan to sear one side. Add a tablespoon of the butter to the pan. After a minute or two, turn the meat over and sear the other side.
  • Place the tenderloin on an oven pan with a rack. Sprinkle the peppercorns over the meat and press onto the meat.
  • Break up and place the remaining butter all over the meat.
  • Stick the needle of meat thermometer into the meat.
  • Place in the oven until the temperature reaches 140 degrees, about 15 to 20 minutes. Be sure keep a close eye on the meat cooking to make sure it doesn't overcook.
  • Remove the meat from the oven and cover the pan with a sheet of aluminum foil. Let the meat stand for 10 to 15 minutes before slicing.

 

 

 

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