HOW TO BUTCHER A BEEF TENDERLOIN RECIPES

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ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN ...



Roasted Beef Tenderloin Recipe - How to Cook a Tenderloin ... image

Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.

Provided by Ree Drummond

Categories     Christmas    main dish    meat

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 6

1

whole (4 to 5 pounds) beef tenderloin (butt)

4 tbsp.

salted butter, or more to taste

1/3 c.

whole peppercorns, more or less to taste

Lawry's Seasoned Salt (or your favorite salt blend)

Lemon pepper seasoning

Olive oil

Steps:

  • Preheat oven to 475 degrees.  Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)  Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.) Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.  Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.  Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

HOLIDAY BEEF TENDERLOIN | RED MEAT RECIPES | WEBER GRILLS



Holiday Beef Tenderloin | Red Meat Recipes | Weber Grills image

Roasting a whole head of garlic and then creating a paste with the soft garlic cloves, oil, rosemary, salt, and pepper creates a blanket of garlicky goodness. Adding the pink peppercorns gives the roast a real holiday look.

Provided by Jamie Purviance and Sandra S. McRae

Categories     Red Meat

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 7

1 whole head garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 beef tenderloin, 3½ to 4 pounds
3 tablespoons whole pink peppercorns
2 tablespoons finely chopped fresh rosemary leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Remove the loose, papery outer skin from the head of garlic. Cut about ½ inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle 1 teaspoon of the oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl, discarding the skins. Add the remaining 3 tablespoons oil and mash the garlic and oil together with a fork to form a paste.
  • Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.
  • In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.
  • Allow the tenderloin to stand at room temperature for 15 to 30 minutes before grilling. Grill over indirect medium heat, with the lid closed, until the internal temperature reaches 125° to 130°F for medium rare, 30 to 40 minutes.
  • Remove from the grill and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Cut into slices about ¾ to 1 inch thick. Serve warm.

Nutrition Facts : Calories calories

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