What's the best way to cook a boneless beef tenderloin? It's about 3 1/2 pounds. I'd like it medium rare.

Question

Any ideas for seasoning? It cost a small fortune, I'd like it to be special!

Answer 1

Beef Tenderloin in Salt Crust Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Good Eats: Eat this Rock!


5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.
Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

Answer 2

We made this for our Christmas dinner this past week.

The recipe is called Herb Encrusted Beef Tenderloin, I got it from Bon Appetit about seven years ago.

Every person I have given this recipe to has said it was the best they ever had.

First, heat about five Tbs. of olive oil in a large skillet.
While oil is heating, generously salt and pepper the tenderloin.
Then place the tenderloin in the skillet, browning it well on all sides. This should take about 8-10 minutes.

Remove from skillet. Place in a shallow roasting pan.
Take two Tbs. of a high quality DIJON mustard, rub over all sides of the tenderloin.
Rub two crushed garlic cloves over the tenderloin as well.

Sprinkle with 1 1/2 Tbs. each of finely chopped, fresh rosemary and thyme.

Set in the oven and bake at 375 for about 35-40 minutes. Don't worry if it looks really rare at that moment, it continues to cook after you take it out of the oven.

Let it sit for at least five, preferably up to ten minutes before you slice.

This will melt in your mouth and you will get rave reviews.

The mustard is not overpowering, it is hardly noticeable.

Enjoy and happy new year!

Answer 3

I find grilling with a small pan of water works good or a smoker with a container of water. With either you could as I do season the water as well...A little Hickory wood is also good to add to the fire...

If its a really great piece of meat Salt and Black Cracked pepper is all you'll need then possibly after taking it off the grill you could Give it a Glob of Garlic Butter not a cup but like a table spoon...

Good Beef shouldn't in my opinion ever be over seasoned or god for bid never use A-1 or 57. Save that for the tough old bitter steak cuts...

If cooking on the Grill do have a hot fire wouldn't even hurt if there were some flames going but you must be there to turn the meat after its seared...

Remember Cooking and Prep can be and is as much fun as the actual eating!!!

Answer 4

Here's the best recipe on the planet for it.

1. Cut small slits all over the roast and push slivers of fresh garlic in each one.
2. Pack the entire roast in Kosher salt, as much as it will hold.
3. Wrap it completely in wet cheesecloth.
4. Place it on a rack with some water in the bottom of the pan.
5. Cook at 350 deg. 30 min. to the lb. for med-rare.

After removing the roast from the oven, let it rest for 15 minutes so the meat absorbs the juices. If you don't do this, when you cut into it, those wonderful juices will all run out.

Bon Appetite!

Answer 5

Herbed Beef Tenderloin

1 (4 lb.) Beef Chateaubriand (Tenderloin)
1 Tbsp. dried oregano leaves
1 Tbsp. dried thyme
2 tsp. dried rosemary, crushed
1 tsp. coarsely ground black pepper
2 tsp. dry mustard
( or i like Montreal steak seasoning)instead

1. Preheat oven to 425 F.

2. Place tenderloin on rack in shallow roasting pan. Combine remaining ingredients in a bowl; mix until well-blended. Rub onto surface of tenderloin.

3. Bake at 425 F for 10 minutes; reduce heat to 325 F and bake for an additional 40-45 minutes or until meat thermometer reaches 140 F for rare, 150 F for medium-rare or 160 F for medium.

4. Remove from oven, cover with foil and let roast rest for 15-20 minutes before carving.

Total preparation time: 60-70 minutes

Serves 12-14

I have also cut it in the center and inserted lobster tails (already cooked) inside and basted it with butter...then cooked it... I cooked it this way for my family for many years

Answer 6

Well, this won't get it med. rare, but it sure is good.
Take a deep pot (like a soup pot). Brush bottom with oil, heat, put tenderloin in and brown on all sides. When browned, add 1 cup water and 3/4 teas. thyme. Put top on pot, turn heat down and simmer several hours until tender. You can use the au jus as it is or make a thicker gravy. Ummmm.

Answer 7

Get some fresh Thyme and mix it with olive oil, fresh garlic, Kosher salt and fresh ground pepper and coat the roast. Bake for about 45 minutes covered and then the rest of the time uncovered. VERY good.

Answer 8

SEARED IN A HOT FRYING PAN WITH MINIMAL SEASONING AND THEN BAKED IN THE OVEN AT 400 DEGREES UNTIL DESIRED TEMP IS REACHED SERVE WITH A PORT OR RED WINE REDUCTION OR SAUTEED WILD MUSHROOMS IN A LIGHT BROWN SAUCE

Answer 9

season verty well and grill it on the george farmer