Your Christmas dinner deserves a show-stopping main dish, and this Barefoot Contessa Beef Tenderloin Recipe is it. It’s luxurious without becoming ostentatious and wonderfully sensitive without being cloying.
Beef Tenderloin Recipe
The most memorable part of a holiday dinner is the main course, which is why it should be a luxurious, expensive main dish. The beef tenderloin roast is all about that, my friends. It’s cooked to a perfect medium-rare, with a garlic herb crust that packs a ton of flavor and comes with a creamy horseradish sauce that makes every mouthful sing.
However, you may be thinking, “Wow, that’s an expensive cut of steak; even I’m scared by the price!” Don’t worry, since this recipe for beef tenderloin is really simple and risk-free. There are a lot of similarities to the standard prime rib recipe, but this one takes roughly half the time to prepare. Furthermore, it is simple to cut into attractive serving pieces.
Barefoot Contessa Beef Tenderloin Recipe Ingredients
- Beef Tenderloin. For this dish, you’ll need a whole beef tenderloin that weighs between 4 and 4 1/2 pounds. Other options include two 2-pound tenderloins that are sliced from the middle (also known as a chateaubriand cut).
- Salt & Pepper. Plenty of kosher salt and freshly ground black pepper is always appreciated to impart a robust taste to the meat.
- Avocado Oil. When I want to sear meat on a hot skillet, I use this oil. However, olive oil works just as well.
- Butter. The searing process adds salt, therefore unsalted butter is preferable. The butter must be at room temperature before the garlic and herbs may be added. Blending and slathering the mixture onto the meat will be less of a chore.
- Garlic. In this dish, fresh garlic plays a starring role. Tenderloin’s exterior will benefit from the addition of texture brought on by fresh minced garlic, which is not just more flavorful.
- Fresh Herbs. Infusing meat with rosemary and thyme is a classic combination that never fails to wow. Simply avoid using dried herbs and instead utilize fresh sprigs.
How Do You Trim A Whole Tenderloin?
Fibrous connective tissue called silver skin covers the whole beef tenderloin and must be removed before cooking. It glistens, so it’s simple to locate and remove. You should lose any extra weight as well.
Ask the butcher to cut the beef tenderloin for you if you don’t feel like doing it. Have them french (or knot) the roast while they’re at it. The food will cook more uniformly if you do this.
- With your knife, gently cut just under the silver skin of the tenderloin. Keep the blade near the flesh without removing too much of it. Cut away from yourself.
- For a clean cut, pull the tissue closely against the blade with your free hand. Cut through the tissue until it is entirely removed. Repeat for any significant white patches of extra fat on the meat.
How Long To Cook Beef Tenderloin In Oven?
Our beef tenderloin just needs a short amount of time in the oven because we’ll be searing it first and then letting it rest for residual cooking. I have a 4-pound tenderloin in the oven for about 15 to 20 minutes to get it to the ideal medium rare. Just add a couple more minutes of cooking time for a medium-doneness steak. But don’t try to estimate the time (especially as all ovens cook differently). If you want your meat cooked just right, use a thermometer.
How To Tie A Beef Tenderloin?
- Tie a tight knot with kitchen string around one end of the tenderloin.
- Wrap the cord around your hand and draw it over the tenderloin.
- Continue forming 1-inch-apart loops, ensuring sure each loop is snug against the meat.
- To finish tying the roast, tie the end with a knot.
How To Make Barefoot Contessa Beef Tenderloin
- Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for 1 to 2 hours before cooking.
- Combine the butter, garlic, rosemary, and thyme in a small bowl. Place aside.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). If the butcher hasn’t already done it, cut the beef tenderloin in half, then trim and tie it up.
- Pat any excess moisture from the beef tenderloin with paper towels before seasoning both sides with salt and pepper.
- In a large cast-iron skillet, heat the oil over medium-high heat. Add the beef tenderloin and brown for a few minutes on both sides, about 10 minutes total, to create a golden brown crust.
- Smear the butter herb mixture over the top of the beef tenderloin, then place the skillet in the oven. Insert the probe thermometer before placing the tenderloin in the oven if using. Cook the beef tenderloin for 15-20 minutes, depending on how well done you prefer your meat (see temperature tips above).
- Transfer the beef tenderloin to a chopping board and set aside. Enable for 10 to 15 minutes of resting time to allow the juices to redistribute. Remove the string and cut it into 1-inch thick slices. Serve with horseradish sauce if desired.
Ideal Beef Tenderloin Temperatures
You may easily cut into the meat without giving it a chance to “rest” if you don’t pay attention. But bear in mind that there will be residual heat, where the beef tenderloin will continue cooking while it remains at room temperature.
And since this is a more delicate cut of beef, medium-rare to medium are your optimum selections for the greatest texture. I like my pieces a rosy, medium-rare, but you can check the chart below for your personal preference.
- Rare. Remove at 110 degrees Fahrenheit. The rested temp will be 115-118°f. The majority of the core is brilliant red with a very small coating of pink on the outside margin.
- Medium Rare. Remove at 120°f. The rested temp will be 125-128°f. The Center is crimson and gets pinkish towards the outside margins.
- Medium. Remove at 130°f. The rested temp will be 135-138 degrees Fahrenheit. The Center is a warm pink and the surrounding section is brown.
What To Serve With Beef Tenderloin?
- Roasted Potatoes
- Brussels Sprouts
- Green Beans
- Popovers
- Kale Salad
- Yorkshire Pudding
- Mashed Potatoes
How To To Store Beef Tenderloin?
- In The Fridge. Sliced beef tenderloin may be kept in the refrigerator for up to five days if stored in an airtight container.
- In The Freezer. Beef tenderloin may be frozen for up to one month if it is properly prepared: after being cut, the meat should be allowed to cool before being placed in freezer-safe bags, and the air should be squeezed out.
- To Reheat. The beef tenderloin should be thawed in the refrigerator overnight if frozen. The beef tenderloin should then be heated in the microwave for a minute or two.
Try More Recipes:
Barefoot Contessa Beef Tenderloin Recipe
Ingredients
Beef Tenderloin Roast
- 1 center-cut beef tenderloin roast 4 to 4 ½ pounds, trimmed and tied
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Garlic Herb Butter
- 6 tablespoons softened butter
- 6 garlic cloves minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon finely chopped fresh thyme leaves
Instructions
- Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for 1 to 2 hours before cooking.
- Combine the butter, garlic, rosemary, and thyme in a small bowl. Place aside.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). If the butcher hasn’t already done it, cut the beef tenderloin in half, then trim and tie it up.
- Pat any excess moisture from the beef tenderloin with paper towels before seasoning both sides with salt and pepper.
- In a large cast-iron skillet, heat the oil over medium-high heat. Add the beef tenderloin and brown for a few minutes on both sides, about 10 minutes total, to create a golden brown crust.
- Smear the butter herb mixture over the top of the beef tenderloin, then place the skillet in the oven. Insert the probe thermometer before placing the tenderloin in the oven if using.
- Cook the beef tenderloin for 15-20 minutes, depending on how well done you prefer your meat (see temperature tips above).
- Transfer the beef tenderloin to a chopping board and set aside. Enable for 10 to 15 minutes of resting time to allow the juices to redistribute. Remove the string and cut it into 1-inch thick slices. Serve with horseradish sauce if desired.
Lincoln
Tuesday 17th of December 2024
Planning to make this for Christmas. Thank you!