Fillet Of Beef Beef Tenderloin Whole Food

EASY BEEF TENDERLOIN RECIPE

Steps:

• 4 hours (or more) before you plan on cooking the roast, prepare your rub by mixing salt, pepper, dried thyme, and granulated garlic in a small bowl.Coat the beef tenderloin with the spice mixture, then wrap it in plastic wrap. Refrigerate for at least 4 hours to allow the spices to pack into the meat.
• When ready to start cooking beef tenderloin, preheat your oven to 450°F. While the oven is preheating, unwrap the roast and place it on a rack in a small roasting pan or a small baking sheet with sides. Drizzle olive oil over the roast.
• Place your roast in the oven for 15 minutes at 450°F. Then reduce the oven temperature to 325°F.
• Continue cooking beef tenderloin to the degree of doneness you desire. I like mine medium-rare, so I roasted mine for 35 minutes until it reached the internal temperature of 125°F. Use a meat thermometer to check the doneness of your roast.Remove your roast from the oven when done, and tent with foil. Allow it to sit for 10 to 15 minutes before carving. Serve, and enjoy!

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

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.

FILLET OF BEEF

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
• Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
• Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
• Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
• Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
• Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
• Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
• When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
• Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
• Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
• Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)

Steps:

• Combine all marinade ingredients in heavy saucepan; mMix well.
• Bring just to boiling point.
• Remove from heat, and allow to cool.
• Place beef in a glass, enamel, or stainless steel pan.
• Pour cooled marinade over beef, and cover.
• Allow to marinate overnight in fridge.
• Remove from fridge several hours before roasting.
• Preheat oven to 450°F.
• Place meat in shallow baking pan, and pour marinade over it.
• Roast for 20 minutes, basting with marinade from time to time.
• Reduce heat to 350°F.
• Continue roasting another 20 minutes (or until beef reaches desired doneness).
• Remove from oven and let cool in marinade.
• Cut into thin slices and serve at room temperature.
• NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

FILLET OF BEEF (BEEF TENDERLOIN WHOLE)

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan and pat the outside dry with a paper towel.
• Spread the butter on with your hands.
• Sprinkle evenly with the salt and pepper.
• Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.
• Remove the strings and slice the fillet thickly.
• Note: Be sure your oven is very clean or the high temperature will cause it to smoke.

AMAZING BEEF TENDERLOIN ROAST

Steps:

• At least 4 hours before cooking your roast, season it with sea salt, black pepper, granulated garlic, and dried thyme, then store in plastic wrap or a plastic bag in the refrigerator. Pat down the spices so they stick well.Preheat your oven to 450°F. While the oven preheats, take your seasoned roast out of the refrigerator and place it on a rack in a small roasting pan, or on a small baking sheet with sides. Drizzle olive oil evenly over the roast. Allow it to come to room temperature.
• Place your roast in the oven and sear for 15 minutes to sear it. When 15 minutes is up, reduce the oven temperature to 325°F. Continue to cook for 1 hour at 325°F, or more or less time depending on the size of your roast (see chart below). Remove from the oven and tent with foil for 15 minutes before carving. Serve, and enjoy!

PREPARING BEEF TENDERLOIN

Steps:

• Shopping. Here is an image of the whole beef tenderloin, code #1189 in the NAMP Meat Buyer's Guide. It is varies in size, but an average is about 2 1/2 feet long, 4" in diameter in the center, weighs 6 to 7 pounds, and can feed 12 to 16 people depending on how it is trimmed. This is the most economical way to buy this expensive cut of meat.
• It is bulbous on one end, called the "head" or the "nose", and tapered on the other, the "tail". In between is a nearly perfect cylinder 3 to 4" in diameter. It is typically sold in a plastic vacuum bag "unpeeled," meaning it still has silverskin, fat, and a long skinny secondary muscle called the "chain". The silverskin is tough connective tissue and needs to be removed. The fat should also be removed. It does not moisturize the meat when cooked.
• Trim. The fat is really easy to remove. To remove the sliverskin, slip a sharp pointy knife between the silverskin and the muscle and slide it along with the blade angled upward slightly along the underside of the silverskin. Don't try to peel it with your hands or a paper towel. The meat is so tender you will damage it. When you are done, you have what is called a "Tenderloin PSMO" (Peeled, Side Muscle On), pronounced "pismo".
• Break it down. The large central muscle is the Psoas major. The long thin side muscle, the chain, is the Psoas minor. The football shaped muscle attached to nose end making it bulbous is the Iliacus.
• Check out this video to learn the proper way to cut beef tenderloin for steaks and chateaubriand.
• Many chefs fold the ends in and then tie them in place so you have a long tube of fairly even thickness for roasting, but I am not fond of this procedure because the exterior of the meat can be contaminated in the slaughterhouse. That is not a problem if it is browned during cooking, but if it is folded in on itself, it will not get hot enough to be pasteurized. The risk is low, but it is a risk, and I love my family so I reduce risk whenever possible. So I prefer to lop off the thin tapered tip. When a restaurant does this, you will often see "tenderloin tips" on the menu. I set the tapered tip and the chain aside and either grind it for burgers or sausage, chop it for spiedies, or slice it for stir fry.
• The whole center section is called the chateaubriand. More often, the chateaubriand is cut into filet mignon steaks about 1 1/2 to 2" thick, making 6 to 8 ounce steaks. If you leave the nose on you might be able to get 2 or 3 steaks, each 10 ounces. Here's the breakdown of a typical beef tenderloin:* Raw weight 7 pounds* Chateaubriand or filets mignon 3 pounds* Stir fry from chain and tip 2 pounds* Fat trimmed off 1 1/4 pound* Steak from nose 3/4 pounds
• Making chateaubriand. Here is an image of the chateaubriand. Dry brine it overnight by sprinkling it with salt and let it sit uncovered on a rack in the fridge. The salt will work its way in and help the meat hold moisture and amplify the flavors. Then give it a nice coat of Mrs. O'Leary's Cow Crust before cooking. The cooking method is virtually the same as the method I describe in my article on cooking a prime rib roast, reverse sear. Warm it gently over indirect convection heat at about 225F for about 30 to 40 minutes until it hits about 120°F in the center, depending on the thickness. Then lift the lid and roll it over direct infrared radiant heat and sear the surface for about 5 minutes, roll it a bit, sear, roll, sear, roll, sear, and when all sides have formed a nice dark crust, and the interior is 125 to 130°F, perfect medium rare, pull it off, slice, and serve. Here is how to cook a chateaubriand once you have it trimmed.
• Pound the nose. Many chefs grill the nose and sell it as tenderloin tip or just plain tenderloin, but it is a funny shape and can cook unevenly. I like to lop off the nose end and pound it into a flat steak about 1 inch thick weighing about 12 to 20 ounces. A flat filet mignon is a bit unusual, but the large surface area for browning makes it a tender treat. I cut it into 1/4" thick strips across the grain, like a flank steak. I am the only one I know who does this, but if you try it you will be a convert.
• In this video Jabin Postal demonstrate how to prepare a beef tenderloin and cook it using the reverse sear method.
• Making filets mignon. If you prefer, you can cut the chateaubriand into individual steaks about 1 to 1 1/2" thick called filet mignon. Above is a classic filet mignon in a cream and cognac sauce crowned with smoked cauliflower puree. Because filet mignon is thick it really should be reverse seared, not seared first. I describe the method in my article on Steakhouse Steaks.
• The chain gets cut into bite size chunks for stew, stroganoff, boeuf bourguignon, stir fry, or larger chunks for spiedies/kebabs (below). It can also be ground for burgers (but you need to add some of the fat you trimmed off, it is too lean for a good burger).

ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 475 degrees.
• Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off-not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
• Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
• Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
• Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
• Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
• Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
• To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.