Pan Seered Beef Tenderloin 4 Pounds

This complete guide with step by stride instructions for cooking beef tenderloin will prove you how to brand a flawless beefiness tenderloin. I'll comprehend everything including how to purchase, cook, and reheat beefiness tenderloin.

What is Beefiness Tenderloin?

What is Beef Tenderloin?
Ownership Beef Tenderloin:
Important Tips for Cooking Beef Tenderloin
Preparing the Beef Tenderloin:
Optional Step:

How to Cook Beefiness Tenderloin:
- Ingredients:
- Recommended equipment for cooking beef tenderloin:
How to Melt Beef Tenderloin:
- Printable Footstep by Pace Instructions for Cooking Beef Tenderloin:
- Share and save this beef tenderloin recipe for later on:
- How to Store Leftover Beefiness Tenderloin:
- How to Reheat Leftover Beef Tenderloin:
- More Beef Tenderloin Recipes:
- Side Dishes to Serve with Beef Tenderloin:

Beef Tenderloin is the most tender cut of beef. In one case it is sliced upward, it is known as filet mignon. It's elegant and easy to cook – making information technology an platonic option for a holiday repast or a special occasion.

Buying Beef Tenderloin:

You lot will desire to buy ½ pound per person, which sounds like a lot but it does cook down. If yous are serving big eaters, you lot might want to get a little extra.

Both trimmed and untrimmed beefiness tenderloin is sold. Untrimmed is more than affordable, but yous will accept to practice the work of trimming the fat and silvery peel off yourself.

You can buy a whole beef tenderloin, or you can ask for a certain corporeality. A whole beef tenderloin is between four and five pounds. I ordinarily ask my butcher for 1 ½ – ii pounds of beef tenderloin, which gets me a nice piece of beef with an fifty-fifty thickness.

Beef tenderloin generally costs between $25 and $30.

Important Tips for Cooking Beef Tenderloin

If y'all are cooking a whole beefiness tenderloin, it volition have a tail piece, a thinner section at the end. You volition want to fold that over and tie to so that the beefiness tenderloin has a more compatible thickness and cooks evenly. You tin can also ask your butcher to do this for you.

I recommend using an in-oven digital meat thermometer. You may want to fifty-fifty test the accuracy of your thermometer before you employ it.

It is better to undercook than to overcook. It's always easy to get beef tenderloin to cook a little more by placing it under the broiler for a minute or spooning hot gravy over the meridian.

Usually beef tenderloin is served medium rare.

Let the beef tenderloin residue for 10 minutes before slicing and serving.The temperature of the meat will rise 10 degrees as the meat rests.

It volition take about 45 minutes to prepare a 2-pound beef tenderloin. Since it happens pretty quickly, I like to have my side dishes in the oven earlier I start cooking the beef.

Beneath I requite step past step instructions for cooking a beef tenderloin using the sear and then roast method. I want to note that there is likewise a reserve sear method for preparing beef tenderloin where it is roasted first and and then seared to develop a chaff. I chose not to do this considering it is a little harder to get the meat at merely the temperature you want.

Preparing the Beefiness Tenderloin:

If necessary, tie the beef tenderloin so that it is a uniform thickness. Then, you desire to mix up some butter, garlic, herbs, and seasonings. I like to start with 2 tablespoons room temperature butter and I mix in 2 cloves of minced garlic, 2 teaspoons fresh thyme, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper. You can also opt to add in 1 tablespoon of mustard and/or 1 tablespoon of chopped shallots. *These measurements are for a two pound beefiness tenderloin, adjust according to the size of your beef tenderloin.

Pat the beef dry (this helps the butter to stick) then spread the butter mixture all over the beef. Your beef is fix to be cooked.

Optional Step:

You may want to cook the beef tenderloin with onions, shallots, and/or mushrooms. But sauté these in the dutch oven with a tablespoon of butter, and fix them bated before yous sear your beef.

How to Cook Beef Tenderloin:

Ingredients:

2 pound Beef Tenderloin
ii tablespoons Butter, at room temperature
2 cloves of minced Garlic
ane teaspoon fresh Thyme
½ teaspoon of Salt
¼ teaspoon of freshly ground Black Pepper
near 2 cups of Beef Broth
Optional: ane diced onion, 2 diced shallots, 8-16 ounces sliced mushrooms
Perhaps 1 tablespoon of Flour, ½ loving cup of Cream, and ½ cup of Sherry or Reddish Wine for the gravy – Or you can only let the pan drippings reduce

Recommended equipment for cooking beef tenderloin:

A Dutch Oven
Tongs
A digital in-oven meat thermometer
Aluminum Foil
Butcher's Twine (for full beefiness tenderloins)

How to Cook Beef Tenderloin:

Estrus your oven to 375 degrees.

Outset you want to sear the meat. This locks in all of the juices, making the meat actress tender, while browning the meat. To exercise this heat a dutch oven over high heat. No need to butter the pan, in that location is enough butter on the meat.

Add together the meat to the hot pan, and melt each side, and the ends, for ii-iii minutes, until browned. Keep the beefiness broth handy, if the pan drippings threaten to burn, just add a chip of stock to the pan.

Now that your meat has been seared and browned, you lot 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. Cascade one ½ cups of beefiness goop into the dutch oven – this becomes the base for your gravy. If you lot desire, you can also opt to add together in ½ cup of red wine or sherry.

Insert the meat thermometer, put the chapeau on the dutch oven, and identify the beef in the oven to roast. This volition take almost 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.

*The gilded rule is to remember that the temperature of the meat will increase 10 degrees while the meat rests. This is why we are taking the beefiness tenderloin out of the oven at 110 when we want it to reach 120-125 degrees for a rare temperature.

**Besides note that the terminate slices of the beef tenderloin will be slightly more than cooked than the slices in the heart. If someone wants medium temperature beef, just requite them an cease piece.

Equally shortly as yous remove the beef from the oven, utilize tongs in ane mitt and a fork in the oven to transfer the meat onto a slice of aluminum foil. Cover the meat with the foil, let it balance for 10 minutes, and turn your attending to the dutch oven containing the pan drippings.

Now, yous have some options regarding the pan drippings. You can but let them simmer and reduce. Or you lot can make a thicker gravy by calculation some flour. You lot tin can opt to add together a bear on of cream. Personally, I like to add together a touch on of flour and cream to make a rich gravy. In a small bowl, I whisk together one tablespoon of flour and ½ loving 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 boosted salt and pepper if necessary.

To serve the beef tenderloin, use a precipitous pocketknife to cut into thick slices, and serve with gravy over the top.

Printable Step by Step Instructions for Cooking Beef Tenderloin:

Prep Time 5 minutes

Active Time 20 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

ii pound Beef Tenderloin
2 tablespoons Butter, at room temperature
2 cloves of minced Garlic
i teaspoon fresh Thyme
½ teaspoon of Salt
¼ teaspoon of freshly ground Black Pepper
about 2 cups of Beef Broth
Optional: 1 diced onion, ii diced shallots, and/or viii-xvi ounces sliced mushrooms
Optional for gravy: i tablespoon of Flour, ½ cup of Foam, and/or ½ cup of Sherry or Reddish Wine

Instructions

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.

Estrus your oven to 375 degrees.

First you want to sear the meat. Rut 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. Go along the beef broth handy, if the pan drippings threaten to fire, just add a bit of stock to the pan.

Now that your meat has been seared and browned, you lot desire to prepare information technology to go in the oven. If you did sauté any onions, mushrooms, or other vegetables, add them back into the dutch oven. Cascade 1 ½ cups of beefiness broth into the dutch oven – this becomes the base of operations for your gravy. If you want, yous tin too opt to add in ½ loving cup of red wine or sherry.

Insert the meat thermometer, put the hat 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 exercise non recommend cooking beef tenderloin beyond medium temperature.

Every bit presently every bit yous remove the beef from the oven, use tongs in one paw 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 ten minutes, and plow your attention to the dutch oven containing the pan drippings.

Now, you have some options regarding the pan drippings. You can only let them simmer and reduce. Or you tin make a thicker gravy past adding some flour. Y'all can opt to add a touch on of foam. Personally, I similar to add together a touch of flour and cream to make a rich gravy. In a small bowl, I whisk together ane tablespoon of flour and ½ cup of cream. Then I stir that into the pan drippings and bring it to a simmer and allow it reduce. Taste test, and add additional salt and pepper if necessary.

To serve the beef tenderloin, use a sharp pocketknife to cut into thick slices, and serve with gravy over the summit.

Share and save this beef tenderloin recipe for afterwards:

How to Store Leftover Beef Tenderloin:

You want to store any leftover beef tenderloin right in the gravy. Roofing the beef with the gravy volition prevent it from drying out and make information technology actress tender.

How to Reheat Leftover Beefiness Tenderloin:

Place the beef in an accordingly sized oven safety dish – I recommend glass or ceramic. Otherwise line a metal baking dish with foil. Add the slices of beef, and then cover them with gravy. Identify in a 300 degree oven for 20-xxx minutes until hot. Heating the meat right in the gravy makes it actress tender.