A beef tenderloin is one of the those classic dishes you may make only once a year—and it might as well be during the holidays. To make sure you get the perfect roast, ask your butcher to trim the meat of any excess fat, sinew and silverskin, and to tie the meat using kitchen twine in one-and-a-half-inch intervals (this ensures even cooking; you can also do this yourself). You'll also want to season the meat aggressively with salt and allow it to sit at room temperature for an hour to take the chill off from the the fridge.
To learn more, "Love Me Tenderloin."
Tenderloin Beef RoastRecipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 15 minutes, plus resting time
Cook Time: 45 minutes, plus resting time
Total Time: 1 hour, plus resting time
For the Beef Tenderloin:
One 3-pound center-cut beef tenderloin, trimmed and tied at 1½-inch intervals
6 sprigs thyme
4 sprigs rosemary, leaves removed
3 large garlic cloves, thinly sliced
1½ teaspoons kosher salt
½ teaspoon coarsely ground black pepper
Fresh horseradish, sliced into thin shavings with a vegetable peeler, to top
For the Chive and Lemon Cream Sauce:
1 cup sour cream or crème fraîche
1 tablespoon finely chopped chives
1 teaspoon worcestershire sauce
1 teaspoon lemon zest
Kosher salt, to taste
1. Preheat the oven to 275° and adjust the oven rack to the low position. Remove the roast from the fridge and place on a clean work surface; pat dry. Season the roast generously with salt and pepper, and allow to rest at room temperature for 1 hour.
2. Rub the roast with 1 tablespoon oil and place on a roasting rack set inside a large roasting pan. Roast the tenderloin until an instant-read thermometer inserted into the thickest part registers 130° for medium rare, about 45 minutes.
3. Heat a large skillet over high heat until very hot. Add the olive oil and the tenderloin and sear, turning with a pair of metal tongs to brown all sides, 2 minutes. Let the roast rest for 15 minutes before slicing.
4. Meanwhile, make the cream sauce: In a small bowl, combine the sour cream, chives, worcestershire and lemon zest, and season with salt.
5. Serve the tenderloin with the sauce and shaved fresh horseradish.
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