A beef tenderloin is one of those foods that's capable of producing drool just by the mention of its name. This big, juicy cut of meat is boneless, so it is easy to slice after cooking and is fancy enough to adorn a holiday table or sit-down party. Although it is supple and roasts quickly, searing the meat before roasting will lock in more of its wonderful flavor and upgrade the meat-eating experience.
Cut away the large fatty pieces and silver skin of the beef tenderloin to reveal the meat underneath.
Salt the roast generously with kosher salt to enhance the natural flavors of the meat and bring out the taste.
Tuck the thinner end of the beef tenderloin underneath the thick middle section so the meat is folded almost in half. Tie the meat in place by wrapping a piece of string around the meat every few inches and making a tight knot. This ensures that the meat will be an even size all around and will cook in a uniform way.
Heat 2 tbsp. vegetable oil in a large pan and sear the beef tenderloin on all sides. Allow it to cook until it is brown on each side. Searing the meat locks in the juices and helps develop a crisp, crunchy outside to contrast the tender, juicy inside.
Brush the tenderloin with herb rub, black pepper or sauce of your choice.
Place roast on a roasting rack and put it in an oven heated to 450 degrees Fahrenheit. Allow the meat to cook for 15 to 20 minutes and then check the internal temperature by using a meat thermometer. An internal temperature of 120 degrees means it is medium-rare and 125 degrees is medium. Cook until it is done to your liking.
Remove meat from oven and allow it to rest for 15 minutes to lock in the juices and lend it a more moist and flavorful taste.
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