Beef Tenderloin
Beef tenderloin is expensive, but a piece of the fillet is easy to cook and the meat is tender and juicy. We use the same pan to saute up some mushrooms and make a pan gravy to serve on top. Originally served as part of: Beef Tenderloin.
Ingredients
- 2½ pounds piece of tenderloin beef (trimmed)
- 1 tablespoon minced garlic
- ½ teaspoon dried, plus more for gravy thyme
- 1 teaspoon kosher, divided salt
- ½ teaspoon freshly ground, divided pepper
- 1 tablespoon olive oil
- 1 cup canned chicken stock
- 4 ounces white button mushrooms (cleaned and sliced)
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 tablespoon shallot (minced)
- 2 tablespoons dry red wine
- salt & pepper
Instructions
We take the meat out of the refrigerator an hour before we want to roast the meat. Then we pre-heat the oven to 450 degrees. On the cutting board we sprinkle some of the salt on the garlic and mince it up even further. We then mix this mixture in a small bowl with the thyme and some of the pepper. The rest of the salt and pepper we sprinkle on the meat just before we saute it.
We heat a large saute pan with the olive oil and, when hot, add the fillet. We want to brown it all over, including the ends. This takes about 5 minutes over medium heat.
When the meat is evenly browned, we transfer it to a shallow baking dish and rub the garlic mixture all over the top of the fillet and place it in the oven. We roast it for about 35 minutes, checking after 25 minutes. We want the meat to be about 130 degrees for medium-rare. When done, we remove the beef from the oven and place it on a plate to rest for 10 minutes.
We heat the pan we browned the meat in and deglaze it with the stock. We scrape up the brown bits with a wooden spoon and boil this for a few minutes until it is reduced a bit. We pour this flavorful liquid through a strainer into a cup. We saute some mushrooms in the oil and butter until they have released their juices and are nicely browned. We season with salt and pepper and then add the shallots and saute for a minute. Next comes the wine. After boiling it for a minute, we add the deglazing liquid, and then any jus (juice) accumulated on the plate the meat is resting on. We heat on low for a few minutes, adding a sprinkle of dried thyme and salt and pepper, and we have our sauce for the beef.
Ingredients
- 1 tbsp garlic (minced)
- 1 tsp kosher salt (divided)
- ½ tsp dried thyme (plus more for the gravy)
- ½ tsp black pepper (freshly ground, divided)
- 2½ lb beef tenderloin (trimmed)
- 1 tbsp olive oil
- 1 cup canned chicken stock
- 1 tsp butter
- 1 tsp olive oil
- 4 oz white button mushrooms (sliced)
- salt and pepper
- 1 tbsp shallot (minced)
- 2 tbsp dry red wine
Instructions
Take the meat out of the refrigerator an hour before roasting.
Grown-up
Heat the oven to 450°F. Mince the garlic even finer with some of the salt and mix it with the thyme and some pepper.
Grown-up
Season the beef with the rest of the salt and pepper. Heat the oil in a large sauté pan and brown the beef all over, ends too, about 5 minutes over medium heat.
Grown-up
Move it to a shallow baking dish, rub the garlic mix over the top, and roast about 35 minutes (check at 25), to 130°F for medium-rare. Rest on a plate 10 minutes.
Deglaze the browning pan with the stock, scraping up the browned bits, and boil a few minutes to reduce. Strain into a cup.
Brown the mushrooms in the butter and oil until their juices are released. Season, add the shallot for 1 minute, then the wine, and boil 1 minute.
Add the strained stock and any juices from the resting beef. Warm on low a few minutes with a pinch of thyme, salt and pepper, and serve over the sliced beef.