Roast like a pro with this super easy Beef Tenderloin 4-Step recipe. As I always say, "if I can do it, so can you!" Plus you'll pay just a fraction of what you usually do in a restaurant. Winning!
One strip of Beef Tenderloin
Freshly cracked black pepper
Pat Beef dry with paper towel. Cover Beef with a liberal amount of minced garlic,
Salt and pepper
Pull off leaves from one sprig of Rosemary. Rub the Rosemary between your palms to release the aroma. Cover Beef with it.
Gently massage seasoning ingredients into the Beef and spread it out evenly.
Tie string to keep width of beef constant. I used this youtube video https://youtu.be/z0uHQemHnLM
Leave in fridge UNCOVERED for at least a few hours.
Remove from fridge and bring to room temperature. Remove bits of garlic and Rosemary otherwise these bits will burn in the cooking process.
Pre-heat your oven to about 220 Celsius.
Add a little oil to pan and sear Beef on all sides at a very high temperature to achieve a charred exterior. This should take about 10 minutes.
Pop into pre-heated oven UNcovered. Roast till desired doneness.
Trust your meat thermometer unless you've roasted enough times to tell the doneness just by pressing the meat.
Rare - remove from oven at 110°F. Rested temperature will be 115-118°F
Medium Rare - remove from oven at at 120°F. Rested temperature will be 125-128°F
Medium - remove from oven at 130°F. Rested temperature will be 135-138°F
Let sit/rest for about 15 minutes, covered loosely with foil for about 15 minutes. Reason for this is, your meat will continue cooking so that must be factored in. In addition, this waiting time is for the juices within your meat to distribute evenly. If you slice the beef right after taking it out of the oven, the juices from the meat will flow out and leave you with beef that is dry.
That's it! BON APETIT !!
Cooking Temperature credit to downshiftology.com