Seems I’ve got beef with everyone these days seemingly. Enough about my personal life however. On my busy food Sunday I made a really delicious beef tenderloin. I’ll tell you, I am not a fan of beef tenderloin usually. Actually I think (or perhaps used to think) that beef tenderloin was one of the most overrated cuts of meat you can buy. I think must people just get it because it’s the most expensive and they think it’s the best. “Give me a bone in rib eye” is what I usually say. But I have to admit, the beef tenderloin has its merits. It’s like that nice comfortable suit you don’t wear enough.
Anyway, Beatriz had a good friend in town from Chicago so I thought I’d make something reasonably special. I ended up going to Costco on Saturday and found a really beautiful smallish beef tenderloin (between 4-5 lb). At $8.99 lb the price was right. For this recipe I only used the chateubriand end, and reserved the longer half to freeze for future use.
1 2-3 lb Beef tenderloin (chateaubriand)
3 cloves of garlic crushed
2-3 tbs olive oil
2-3 tbs herbs de Provence
2 tsp black pepper
salt to taste
Method: Place all the ingredients except the salt in a zip top bag and marinate in the fridge 5-6 hours. 30-45 minutes prior to cooking, bring meat out to room temperature. Pre-heat oven to 375 degrees. Heat a large oven proof skillet over high heat until lightly smoking. Season beef with salt. Add 1-2 tbs of canola oil to pan and sear the tenderloin on all sides. Place pan in the oven and roast for 10-12 minutes. Remove from heat and allow the roast to rest for 10 minutes (MOST IMPORTANT STEP). Carve and serve.
Perfect medium-rare. I think I can get used to this beef tenderloin thing. It’s great for entertaining and this was very tasty. The herbs and salt formed a perfect crust and the meat was moist and flavorful. I’m not sure I’m a tenderloin convert, but I’ll give it some consideration next time I’m at the steak house.