BEEF TENDERLOIN ROAST
Makes 4-6 Servings
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WINE PAIRING | |
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| Full Bodied Red Wine, such as Cabernet Sauvignon or Zinfandel | ||
Beef tenderloins are incredibly tender, easy to roast, and delicious with sauces. This recipe adapts a mustard-crusting technique often used with lamb racks to create a roast that has a golden brown color and a crispy crust evoking Beef Wellington without all the rich puff pastry. You can make this recipe with either grass-fed beef tenderloin or Kobe beef tenderloin.
Semolina Crusted Potatoes and broiled asparagus make excellent side dishes for this beef tenderloin roast. A variety of sauces will work. If you really want to impress someone, we suggest making White Truffle Blender Hollandaise. The luxurious result is a meal fit for royalty.
INGREDIENTS
- 2 lb portion of Beef Tenderloin
- 2 brioche buns
- 3 sprigs Fresh Rosemary
- Smooth Dijon mustard
- Kosher Salt
- Black Pepper
DIRECTIONS
1
Rinse the tenderloin & pat it dry with paper towels.
2
Let sit out on the counter for three hours, uncovered.
3
Preheat your oven to 350°F.
4
Tear up the brioche buns into croutons. Roast in the oven on a baking sheet until crispy.
5
Put the croutons in a food processor and process them into coarse crumbs.
6
Preheat your oven to 450 degrees.
7
Rub the tenderloin with salt & pepper.
8
Get a pan hot with oil. Add the tenderloin and the rosemary sprigs. Sear the tenderloin on all sides until it develops a brown crust.
9
Once it’s seared on all sides, move the tenderloin (in the pan) to the oven and check its temperature with a meat thermometer in about five minutes to get a sense of how much longer it must cook. Continue to roast, checking the temperature and turning the roast periodically.
10
Once the roast reaches an internal temperature of about 105°F, remove it from the oven. Spread Dijon mustard on each side except the bottom.
11
Pat the brioche crumbs onto the mustard & drizzle some olive oil over the top. Top with the last rosemary sprig.
12
Return the tenderloin to the oven and start checking it in about ten minutes. For a rare roast, remove the meat from the oven once the internal temperature has reached 118˚. As it rests, carry-over cooking will raise the temperature to rare. For more well-done meat, aim for a few degrees below these target temperatures:
Medium Rare – 130°-135°
Medium – 140°-145°
Medium Well – 150°-155°
Well Done – 160° and above
13
Rest the roast for 15 minutes, loosely tented with foil.
14
Serve with your choice of sides and a sauce.