Garlic Brown Butter Roasted Beef Tenderloin

This Garlic Brown Butter Roasted Beef Tenderloin is the perfect show-stopping dish for your next dinner party!

The beef is roasted to perfection and topped with a delicious garlic brown butter sauce. Plus, it’s really easy to make.

If you’re looking for an easy but impressive dish to make for your next gathering, then you must try this recipe!

How To Make Garlic Brown Butter Roasted Beef Tenderloin:

You will, of course, need a 5 to 6-pound beef tenderloin. This is the same cut as filet mignon, And if you’ll notice, mine is all tied with kitchen string which my butcher did.

You’ll need that for the best results. Just ask your butcher to tie it for you.

However, if you buy this from somewhere like Costco, you will need to tie it yourself. It’s really easy.

There will be a long, flat, thin end. Just tuck it underneath, so it’s the same thickness all the way through, and wrap it up.

You’ll need 2 teaspoons of salt 2 teaspoons of black pepper, and then add 1 teaspoon of white pepper.

We’ll give it a quick mix. You want to season your roast quite generously, So you’ll sprinkle some on, pat it in, and rotate it, so you season the entire roast.

Once seasoned, you’ll want to preheat your oven to 450 degrees Fahrenheit, and we’ll sear this roast on the stove.

You’ll use cast iron to slide it directly into the oven. You want to heat your pan until it is smokin’ hot.

Then we will add our tenderloin and sear it on all sides.

Let it sear for about 3 to 4 minutes per side before rotating. Once it is all seared, we’ll transfer it to the oven.

If you are not using a cast iron pan, you will switch this to a roasting pan, or even a 9×13 pan will also work.

So we’ll slide it directly into the 450-degree oven to finish cooking.

It will take about 30 minutes to reach the correct internal temperature for medium-rare, But you must use a meat thermometer to ensure 100% accuracy.

You’re looking for 120 to 125 degrees. We’ll check the temperature real quick. You want to go to the centre of the roast And look at that. We’re ready to pull it out.

Remove the roast from the oven and let it rest tented with aluminium foil for 10 minutes.

The meat will continue to cook, and the internal temperature will rise by another 10 degrees. While that’s resting, we’ll make our garlic brown butter sauce which is super simple.

You’ll need 1/2 cup of butter, and you want to melt this in a little saucepan and 4 whole cloves of garlic.

Let the butter cook over medium heat until it begins to bubble and foam. You can give it a little swirl. The garlic will infuse our butter with a bit of garlic flavour.

Now somewhere beneath all this foam, you need to be able to see the colour of the butter, and as soon as it turns a golden brown.

You’ll want to remove it from the heat and pour it into a heat-proof container like a liquid measuring cup

you’ll want to fish out the little cloves of garlic and remove them from the butter.

After the roast has had a chance to rest, we’ll remove it from the pan and slice it.

A perfect medium is rare. Remove the kitchen string as you slice off pieces. I like to do 3/4-inch slices, and then you’ll drizzle with this brown garlic butter as you serve it.

HOW TO TIE A TENDERLOIN

One of the most important techniques in cooking a tenderloin is learning how to tie it.
This will help keep the meat’s shape while it cooks, ensuring even cooking and allowing you to achieve the perfect sear.

Here’s how to do it:

Start by trimming the silver skin off the tenderloin. Leaving the silver skin on will result in a tougher steak.

Next, tie the tenderloin at 1-inch intervals with the butcher’s twine. This will help to keep the steak uniform in thickness, ensuring even cooking.

To tie the meat, loop the butcher’s twine around the tenderloin and tie a knot. Repeat this process until the entire tenderloin is tied.

WHAT CUT OF MEAT IS A BEEF TENDERLOIN?

Beef tenderloin is a cut of meat that comes from the rear end of the cow’s spinal column. The tenderloin is a long, thin muscle that runs along both sides of the spine.

The tenderloin is also known as the filet mignon, Chateaubriand, or tournedos. Regardless of what you call it, this is one delicious cut of meat!

The cow uses this muscle very little, so it tends to be very tender. Beef tenderloins are often sold as whole muscles or can be cut into smaller steaks.

When cooked properly, beef tenderloin is one of the most delicious and expensive cuts of meat available.

WHY IS TENDERLOIN SO EXPENSIVE?

There are a few reasons why tenderloin is typically more expensive than other cuts of meat.

First, tenderloin is a relatively lean meat cut, meaning less fat and connective tissue.

Second, tenderloin is located in the middle of the cow, so it’s not exposed to as much wear and tear as other cuts of meat. This means that the meat is more tender and easier to cook.

Finally, because of its popularity, there is simply more demand for tenderloin than other cuts of meat.

As a result, prices for tenderloin tend to be higher than for other cuts of beef.

What to Serve with Beef Tenderloin?

This elegant cut of meat is both flavorful and easy to prepare, making it an ideal choice for a dinner party or special occasion. But what should you serve with beef tenderloin?

There are a few key things to keep in mind.

First, beef tenderloin pairs well with rich, savoury flavours. Mushrooms and onions are all excellent choices.

You’ll also want to include some sort of starch on your plate. Potatoes, rice, and bread all make good accompaniments for beef tenderloin.

Finally, don’t forget the vegetables! While they might not be the star of the show, incorporating fresh seasonal produce into your meal will round out the flavours and give your guests something healthy to eat.

With these tips in mind, you’re sure to impress your guests with a delicious and well-rounded meal.

Chef’s tip:

When cooking beef tenderloin, don’t forget that less is more. This cut of meat is best when cooked to medium-rare, so resist the temptation to overcook it.

For a perfectly cooked roast, use a digital thermometer and remove the meat from the oven when it reaches an internal temperature of 130 degrees Fahrenheit.

Let it rest for at least 10 minutes before carving, which will help keep it juicy and tender.

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