Serenbe Style and Soul

with Marie Nygren

Wednesday

24

December 2014

0

COMMENTS

Love Me Tender(loin)

Written by , Posted in Miscellaneous

I always serve tenderloin at Christmas. People tell me they’re afraid to make one because the meat is expensive and they don’t want to ruin it, but it’s really so simple and incredibly elegant.

Here are seven steps to ensure success:

  1. Start with a really good tenderloin.
  2. If you don’t know how to trim it, have someone do it for you.
  3. Let it come up to room temperature before roasting.
  4. Rub the meat well with olive oil, freshly cracked black pepper, Kosher salt and some sort of seasoned salt. I love the earthy taste that porcini powder gives the crust.
  5. Roast the beef for 18-20 minutes, or until you the center is springy and flexible.
  6. Take it out and let it rest for at least 10 minutes.
  7. Serve it with horseradish cream. Don’t be tempted to use fresh horseradish. Use the prepared and mix it with heavy whipped cream, a little lemon juice and salt.
  8. Slice it with a very sharp knife and serve.

The beauty of the tenderloin is that it can be cooked ahead of time and left sitting in the kitchen while you sit and enjoy the holiday with family and friends.

Merry everything, everyone. May your buffet tables and hearts be full of good things.

IMG_0382

Roast Tenderloin of Beef

  • 1 3-4 pound beef tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • Porcini mushroom powder (optional)
  • Olive oil

Make sure meat is close to room temperature before roasting.

Preheat oven to 450 degrees. Place meat on a baking sheet. Pour olive oil on beef to coat entire tenderloin. Season with generous amount of salt and pepper, plus porcini powder, if using.

Place beef in oven and roast for 18-20 minutes or until 120 degrees in the center. If no thermometer, touch meat in center top area. Should be easily pressed.

Remove to a cutting board and let rest for 10 minute before slicing.

Note: Porcini powder can be found in some gourmet stores. If not, make your own by placing dried mushrooms in a Cuisinart with a steel blade and process until you have a ground powder.

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