Best Beef Tenderloin Recipe
Servings: 6 people
Beef Tenderloin is one of the best cuts of meat, so it deserves to be cooked right. This beef tenderloin roast is perfectly cooked and full of flavor. Learn how to cook beef tenderloin for an amazing main course dish to serve on the holidays or special occasions. This is the BEST beef tenderloin recipe, just wait and see!
- 3 pounds beef tenderloin center-cut (also called chateaubriand)
- Kosher salt
- ¼ cup black peppercorns crushed
- ½ cup unsalted butter
- 4 sprigs fresh thyme
- 2 cloves garlic peeled & chopped
- 1 shallot roughly chopped
One to Two Days Ahead:
Tie the tenderloin, with butcher’s twine, at 1-inch intervals. Generously season all sides with salt and peppercorns (or pepper). Set the beef on the wire rack and transfer to the refrigerator (uncovered) at least 8 hours and up to 48 hours.
When Ready to Cook:
Set oven rack to the middle position and heat the oven to 225°F. Place the beef with rack and baking sheet to the kitchen counter 30 minutes before cooking. After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook 2-3 hours or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.
To Finish Under the Broiler:
Place the oven rack 6 inches from the broiler element and set the oven to broil.
Heat a medium skillet over medium heat and add the butter. Melt the butter, while gently swirling the pan, until foaming subsides and butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).
Reduce the heat to medium-low and add the thyme, garlic and shallots. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.
Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated.
Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until meat is browned on all sides, baste each time the meat is turned.
A meat thermometer inserted in the center of the tenderloin should register 120°-125°F for rare, 130°-135°F for medium-rare, 140°-145°F for medium. *Keep in mind the edges of the tenderloin will register a higher temperature.
Transfer the tenderloin to a cutting board. Let is rest 5-10 minutes and slice into 1/2 –inch slices.
To serve, sprinkle with coarse sea salt and chives (if desired) and serve with Brandy Peppercorn Sauce, our personal favorite (see recipe) or Horseradish Sauce (see recipe).
NOTE: Read through the instructions before starting
Adapted from: J. Kenji Lopez-Alt Serious Eats
Servings: 6 people (½ pound per person)
This Beef Tenderloin is roasted at a low temperature and, using the reverse-sear technique, then finished under the broiler. Slow cooking the beef first allows for even cooking from the edge to center of the beef. Broiling and basting the tenderloin, at the end of cooking, will add color and flavor.
Serving: 0.5lb | Calories: 574kcal | Carbohydrates: 92g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 193mg | Sodium: 806mg | Potassium: 162mg | Sugar: 55g | Vitamin A: 735IU | Vitamin C: 1.7mg | Calcium: 114mg | Iron: 4.2mg