BEEF TENDERLOIN
Follow this step by step recipe for the perfect Beef Tenderloin. After many dinner parties I have mastered a great do-ahead tip. It allows you to clean up all the mess from searing the beef so you won’t have to do that while your guests are arriving. This process makes it a breeze to cook and allows you to sip on a martini with your guests!
Beef Tenderloin
Serves 6-8
Ingredients
5 lbs Beef Tenderloin
2 Tsp Seasoned Salt
2 Tsp Lemon Pepper
2 Tsp Ground Pepper
2 Tbsp Grapeseed or Avocado Oil
1 Stick of Butter (8 ounces), divided
3 Garlic Cloves, smashed
3 c Beef Broth
Directions
Preheat the oven to 450°F.
Remove any excess fat and silver skin from the surface of the tenderloin and tie up the tenderloin with cotton/butcher twine. I cinch it about every 1-2 inches for even cooking. You can also ask your butcher to take the silver skin off and tie it up for you (time saver).
Mix the seasoned salt, lemon pepper and black pepper in a bowl, rub all over the tenderloin. The beef should sit on the counter covered for one hour before you saute.
In order to get great coloring and flavor, use a cast iron pan. Heat the cast iron pan with the oil over medium high heat. Add the tenderloin and sear for 2 minutes on each side.
The recipe, at this point, can be all done ahead of time. Below are directions to pick up the cooking process a few hours later on.
SEE BELOW FOR MAKE AHEAD TIP/COOKING PROCESS.
Continuing the cooking process: Place the tenderloin on a rack in a roasting pan, add 4 tablespoons butter sliced into 8 pieces and add into all the crevices of the beef.
Add beef broth in the bottom of the roasting pan; enough to cover the bottom.
This typically takes about 35-45 minutes to cook. (This typically takes about 35-45 minutes to cook. I monitor the beef’s temperature with a thermometer inserted into the thickest part of the tenderloin and I remove the beef from the oven when it reaches 125 °F as it will still continue to cook as it rests).
While the tenderloin is in the oven, melt 4 tablespoons of butter in a saucepan and add 3 smashed garlic cloves, once melted, set aside. This can sit on the stove until beef is ready to come out of the oven.
Once the beef is done, take it out of the oven. Pour the garlic butter over the tenderloin, cover with foil and let the beef rest for 15-20 minutes before you slice. I recommend serving with Horseradish Mayo.
MAKE AHEAD PROCESS:
After searing beef, let it sit on the counter until it cools down for at least 45 minutes. Then cover and put in the refrigerator to finish cooking it later. Make sure when you take the beef out of the refrigerator you allow it to sit for at least an hour before you put it in the oven. You can add the pats of butter in all crevices at this time while the beef sits. Continue from step 4.
