My Butchers Directions For A 3 12 Pound Tenderloin Recipes

HOW TO COOK BEEF TENDERLOIN

Steps:

• If necessary, tie the beef tenderloin. Then, you want to mix up the butter, garlic, thyme, salt, and ground pepper. Pat the beef dry (this helps the butter to stick) and then spread the butter mixture all over the beef. Heat your oven to 375 degrees. First you want to sear the meat. Heat a dutch oven over high heat. No need to butter the pan, there is enough butter on the meat. Add the meat to the hot pan, and cook each side, and the ends, for 2-3 minutes, until browned. Keep the beef broth handy, if the pan drippings threaten to burn, just add a bit of stock to the pan. Now that your meat has been seared and browned, you want to prepare it to go in the oven. If you did sauté any onions, mushrooms, or other vegetables, add them back into the dutch oven. Pour 1 ½ cups of beef broth into the dutch oven - this becomes the base for your gravy. If you want, you can also opt to add in ½ cup of red wine or sherry. Insert the meat thermometer, put the lid on the dutch oven, and place the beef in the oven to roast. This will take about 25-35 minutes. For rare beef, remove the beef tenderloin from the oven once the thermometer reads 110 degrees. For medium rare, remove it at 120 degrees, and for medium remove it at 125 degrees. I do not recommend cooking beef tenderloin beyond medium temperature. As soon as you remove the beef from the oven, use tongs in one hand and a fork in the oven to transfer the meat onto a piece of aluminum foil. Cover the meat with the foil, let it rest for 10 minutes, and turn your attention to the dutch oven containing the pan drippings. Now, you have some options regarding the pan drippings. You can simply let them simmer and reduce. Or you can make a thicker gravy by adding some flour. You can opt to add a touch of cream. Personally, I like to add a touch of flour and cream to make a rich gravy. In a small bowl, I whisk together 1 tablespoon of flour and ½ cup of cream. Then I stir that into the pan drippings and bring it to a simmer and let it reduce. Taste test, and add additional salt and pepper if necessary. To serve the beef tenderloin, use a sharp knife to cut into thick slices, and serve with gravy over the top.

LOUISE'S HERBED BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Tie tenderloin at 2-inch intervals with kitchen string.
• Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
• Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

PERFECT BASIC BEEF TENDERLOIN

Steps:

• Heat oven to 500 degrees.
• Spray a small roasting pan with nonstick cooking spray.
• Rub beef with just enough olive oil to moisten.
• Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
• Place in roasting pan.
• Add water to pan, but do not pour over beef.
• Cook 15 minutes uncovered at 500 degrees.
• Turn oven down to 375 degrees.
• Cook an additional 45 minutes at 375 degrees.
• Let sit 5 to 10 minutes before slicing.
• Place meat on platter and pour pan juices over.