I always just make turkey for Thanksgiving and Christmas. Sometimes I do a ham for Christmas, but both my mom and wife don’t really like ham that much. I have had a tenderloin roast at my BIL’s a few times and man it is good so I figured I would make one for Christmas.

My BIL gave me his recipe that includes doing a wine reduction sauce. I have also been looking at some other recipes. I am curious if anyone has any recipes they really like that include some type of sauce. I have never made a tenderloin roast before and don’t want to screw up a $180 piece of meat!

Two words...Reverse Sear!

quote:

Originally posted by nhracecraft:
Two words...Reverse Sear!

Looks awesome! Do you have a recipe you can share?

While I respect nhracecraft’s suggestion… he is wrong as far as two words for tenderloin.

Beef Wellington. (Video recipe I used posted beneath my pictures)


I cut the best part out of a whole tenderloin. Coleman’s mustard, shiitake and chestnut, prosciutto, and puff pastry.

Damn, it was pretty spectacular.

I regularly use ThermoWorks products when I prepare my steaks/roasts so I receive these emailed recipes from them (BTW their new RFX stuff works great).

No sauce in this recipe, but I have used this method several times and it has turned out very well. I like my tenderloin with a little horseradish on the side.

LINK

Good Luck and Merry Christmas!

quote:

Originally posted by Beancooker:
While I respect nhracecraft’s suggestion… he is wrong as far as two words for tenderloin.

Beef Wellington.

One day I will make one. That is a dish I must try before I die and no restaurants around here offer it on the menu at least.

quote:

Originally posted by EZ_B:
I regularly use ThermoWorks products when I prepare my steaks/roasts so I receive these emailed recipes from them (BTW their new RFX stuff works great).

No sauce in this recipe, but I have used this method several times and it has turned out very well. I like my tenderloin with a little horseradish on the side.

LINK

Good Luck and Merry Christmas!

That was a good and informative article. So far I think I am going to use a mix of the one you posted and two others.

Uuuuuuuuuugh...I have GOT to try making beef Wellington.

quote:

Originally posted by StorminNormin:

That was a good and informative article. So far I think I am going to use a mix of the one you posted and two others.

I prepared this beautiful 2.5 lb. NY Strip Roast for my son last night using a similar method.

First super-hot sear in a cast iron pan to form a nice crust. Then rub with butter, olive oil, garlic, fresh thyme, salt and pepper mixture.

Next slow roast (225°F) to an internal temperature of about 130°F.

Pull, rest loosely tented with foil for about 10 minutes, carve and eat! It was perfect.

coat with coarse brown mustard, apply a dry rub (I like either Wallowa River Sand, Kinder, or Rodelle Prime Rib Rub).

Let sit for at least a day covered in the refrigerator to let the flavors soak in.

Smoke or bake. If smoking use 225 - 250 as your cook chamber temp; if baking set oven to 230. Pull from heat source when hits 100, wrap in butcher paper, put back in heat source until internal temp is 125 (this will give you rare in the middle - medium rare on the ends) if you want it more done pull from heat at 130 to 140. Let rest at least an hour before slicing.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by nhracecraft:
Two words...Reverse Sear!

Looks awesome! Do you have a recipe you can share?

Here's a few more words, a.k.a. the Recipe

Reverse-Sear Beef Tenderloin

This method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge. Whole roasted Reverse-Sear Beef Tenderloin is our once-a-year celebratory dish (OK, maybe twice… ) that can be fantastic if done properly. The slow-roasting Reverse-Sear method ensures perfectly medium-rare meat from edge to center, with a nicely browned, flavorful crust.

Why It Works:
- Salting the roast and letting it rest/age uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning.
- Slow-roasting in a low oven cooks the Tenderloin evenly from edge to center.
- Basting the Tenderloin with browned Butter flavored with Thyme and Shallots enhances browning and gives it more flavor.
Yield: Serves 4 to 6

Ingredients:

Beef Tenderloin
- 1 Center-cut Trimmed Beef Tenderloin, 2 to 3 lbs
- Kosher Salt and freshly ground Black Pepper
- 4 TB Unsalted Butter
- 4 sprigs Fresh Thyme
- 1 Shallot, roughly sliced

Finely minced Chives, for serving
Coarse Sea Salt, such as Fleur de Sel or Maldon, for serving

Horseradish Cream Sauce, for serving
- 1/2 cup Heavy Cream
- 1/2 cup Crème Fraîche or Sour Cream
- 1/2 cup Prepared Horseradish
- 2 TB Chives
- 1 TB freshly squeezed Lemon Juice
- Kosher Salt, to taste
- Freshly ground Black Pepper, to taste

Preparation:

1. The Day (or two) Before: Using butcher's twine, tie the Tenderloin at 1-inch intervals using butcher's knots. Season generously with freshly ground Salt, and some ground Pepper on all sides. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight, and up to 2 nights
Note: We let it age for 36 hours (prior to cooking time), which we’ve found to be optimal and turn over after one night, turning again back to original position for cooking.
2. When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F. Place baking sheet with rack and Tenderloin in oven and roast until internal temperature registers 120 to 125°F on a ThermaPen instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
3. Finish on the Stovetop: Heat 4TB Butter, swirling, in a medium skillet over high heat until foaming subsides and Butter turns a light nutty brown. Add the Tenderloin, Shallots, and 4 sprigs of Thyme and cook, turning occasionally and spooning hot Butter and aromatics over the Tenderloin Roast, until meat is well browned on all sides and internal temperature registers 125°F for rare or 130°F for medium-rare, about 1 1/2 minutes.
Note: We use a Cast Iron Pan, which we put in the in the oven during the preheat prior to cooking the Tenderloin. It comes out of the oven with the Tenderloin at 225°F and goes right to a high-heat burner on the stovetop.
5. Transfer the Tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with Chives and coarse ground Sea Salt, and serve with Horseradish Cream Sauce, if desired.

Horseradish Cream Sauce

Horseradish Cream Sauce is a great (optional?) complement to this Reverse Sear Tenderloin. You can make this recipe with jarred horseradish from the store, but it's vastly improved if you use fresh, homemade preserved horseradish. Horseradish cream sauce will keep for up to two weeks in the refrigerator in an airtight container.
Yield: Makes 1-1/2 cups

1. In a medium bowl, whisk 1/2 cup Heavy Cream until thickened, but not yet at soft peaks.
2. Fold in 1/2 cup Crème Fraîche or Sour Ceam, 1/2 cup Horseradish, 2TB Chives, 1TB Lemon Juice, Salt, and Pepper. Refrigerate for 30 to 60 minutes before using/serving.

Enjoy!

No sauce, no exotic rubs. This is one of the cuts where the beef must shine through above everything else. Salt and pepper. Slow roasted in a smoker or grill or your oven. Hover over it. Pull it at about 128 internal temp. Tent foil it and let it rest. It will rise to about 134 internal. Slice and serve. Do not disrespect the animal by layering all sorts of flavor builds on it. Should you do so Sam Elliot may just show up to kick your ass.

Beef. It's what's for dinner!

I'm going to try a variation of nhracecraft's recipe, also a reverse sear: https://www.seriouseats.com/sl...ef-tenderloin-recipe