Are you ready to impress your family and friends with a mouthwatering beef tenderloin roast? This juicy and flavorful dish is easier to make than you might think! With a few simple steps and a delicious creamy mushroom sauce, you’ll be the star of the dinner table in no time! Let’s get cooking!
Preparation Tips for a Perfect Beef Tenderloin
Getting ready to roast a beef tenderloin? I’m excited for you! Preparation is the key to a juicy and flavorful roast, so let’s dive into some tips that will make your cooking adventure a success!
- Salt the Beef Overnight: This is not just a fancy chef trick! Salting helps make the meat incredibly tasty and tender. Just sprinkle salt and pepper all over your beef, then pop it on a rack in the fridge. Let it sit overnight if you can. Trust me, your taste buds will thank you!
- Bring it to Room Temperature: Take your beef out of the fridge about 2 hours before cooking. This helps it cook evenly. No one likes a cold center!
- Tie It Up: If your beef isn’t already tied, grab some kitchen twine! Tying the tenderloin helps it keep its shape while roasting. This means more delicious, evenly cooked meat.
- Use a Reliable Meat Thermometer: This little gadget is my best friend! A meat thermometer takes the guesswork out of cooking. For medium-rare, aim for 53°C (127°F) when you take it out of the oven.
- Sear Before Roasting: Searing adds a beautiful crust! Heat some oil in your skillet and quickly brown all sides of the beef. It locks in juices and flavors!
Follow these preparation tips, and you’re on your way to a scrumptious beef tenderloin roast! Happy cooking!
Essential Ingredients for Juicy Roast Beef
Ready to gather your ingredients? Let’s make sure your beef tenderloin roast is as juicy and flavorful as possible! Here’s a list of the essentials that you will need:
- Beef Tenderloin: Look for a center cut weighing about 1 to 1.25 kg (2 to 2.5 lbs). This part is the best for roasting because it’s thick and tender!
- Salt and Pepper: These are your trusty seasonings! Use about 1.5 teaspoons of kosher salt and 1/2 teaspoon of black pepper. These will enhance the natural flavor of the beef.
- Vegetable Oil: A tablespoon of this is perfect for searing your beef before roasting. It helps create that delicious crust!
- Unsalted Butter: Use about 75 grams (5 tablespoons) for the garlic-thyme-butter slather. This gives the tenderloin a rich flavor!
- Garlic and Thyme: You’ll need 1 teaspoon of garlic and a sprig of fresh thyme. These add a wonderful aroma and depth of flavor to your roast!
- Cream: For that creamy finish, about 3/4 cup of thickened (heavy) cream is perfect for the sauce!
Here’s a quick rundown of what you need:
| Ingredient | Amount |
|—————————|———————-|
| Beef Tenderloin | 1 – 1.25 kg (2 – 2.5 lbs) |
| Kosher Salt | 1.5 teaspoons |
| Black Pepper | 1/2 teaspoon |
| Vegetable Oil | 1 tablespoon |
| Unsalted Butter | 75 grams (5 tablespoons) |
| Garlic | 1 teaspoon (finely minced) |
| Fresh Thyme | 1 sprig |
| Thickened Cream | 3/4 cup |
Gather these ingredients, and you’ll be on your way to making a spectacular roast! Let’s get cooking!
Understanding Beef Doneness and Cooking Temperatures
Cooking your beef tenderloin to the perfect doneness is key to making it juicy and delicious. But how do you know when it’s just right? Let’s break it down together!
Here’s the general rule for beef doneness, measured by the internal temperature:
- Rare: 50°C (122°F)
- Medium Rare: 53°C (127°F) – This is my favorite! It’s tender and juicy!
- Medium: 56°C (133°F)
- Medium Well: 60°C (140°F)
- Well Done: 65°C (149°F) or more – But let’s be honest, who wants a dry piece of beef?
To get the perfect doneness, using a meat thermometer is a must! Here’s how it works:
- Get Your Thermometer: Stick it into the thickest part of the meat. Avoid touching any bones, as they can give you a false reading.
- Pull the Beef: When the thermometer shows the pull temperature, take the tenderloin out of the oven. It will continue to cook a little bit while resting.
- Resting Time: Let your beef rest for about 10 minutes after cooking. This allows the juices to redistribute, making your tenderloin even tastier!
Here’s a quick reference for you:
| Doneness | Pull Temperature | Final Temperature After Resting |
|—————-|——————|———————————|
| Rare | 50°C (122°F) | 53°C (127°F) |
| Medium Rare | 53°C (127°F) | 56-58°C (133-136°F) |
| Medium | 56°C (133°F) | 60°C (140°F) |
| Medium Well | 60°C (140°F) | 65°C (149°F) |
| Well Done | 65°C (149°F) | Never! |
Understanding these temperatures will help you cook a beef tenderloin that everyone will love! Happy roasting!
Step-by-Step Guide to Slow Roasting Tenderloin
Ready to roast your beef tenderloin? Let’s go through the steps together! It’s easier than you might think, and the results are absolutely worth it!
- Preheat Your Oven: Start by setting your oven to a low temperature of 120°C (250°F). This is the magic number for slow roasting, allowing for tender, juicy meat!
- Prepare the Meat: If you haven’t already, tie the beef with kitchen twine at 2.5cm (1 inch) intervals. This gives it a nice shape while roasting. I promise, it’s not as tricky as it sounds!
- Sear the Beef: In a heavy ovenproof skillet, heat some vegetable oil over high heat. Sear the beef on all sides for a few minutes until it’s beautifully browned. This step locks in all those yummy flavors!
- Add the Butter Slather: Mix your softened unsalted butter, garlic, and thyme together. Slather three-quarters of this mix on the top and sides of the beef. This will create a delicious crust while it cooks!
- Slow Roast Time: Place the beef in your preheated oven. Roast it for about 40 to 50 minutes or until it reaches your desired internal temperature. Remember, medium-rare is my go-to!
- Rest the Meat: Once done, take it out and let it rest for 10 minutes. This is key for keeping all those juicy flavors in!
And there you have it! Follow these steps, and you’ll have a fantastic beef tenderloin roast that is sure to impress everyone at the dinner table! Happy cooking!
How to Make a Creamy Mushroom Sauce for Beef
Now that we’ve got our beef tenderloin perfectly roasted, it’s time to whip up a fantastic creamy mushroom sauce! This sauce adds a luxurious touch that will make your dinner shine. Let’s get started!
Ingredients You’ll Need:
- 150g (5 oz) white mushrooms, sliced
- 1/2 teaspoon garlic, minced
- 1 thyme sprig (fresh, for flavor!)
- 3/4 cup marsala wine (this adds a rich taste)
- 1/2 cup chicken stock (low sodium is best)
- 3/4 cup thickened cream (for that creamy goodness)
- Black pepper, to taste
Steps to Make the Sauce:
- Sauté the Mushrooms: In a skillet, heat a little bit of the leftover fat from the beef or some butter. Toss in your sliced mushrooms and cook over high heat until they start to sweat.
- Add Garlic and Thyme: Throw in the minced garlic and thyme sprig. Cook for another two minutes, stirring often. The smells will be incredible!
- Incorporate the Liquids: Pour in the marsala wine and chicken stock. Let it simmer until the sauce reduces by half. This step intensifies the flavor!
- Finish with Cream: Lower the heat and stir in the thickened cream. Let it simmer for about five minutes until the sauce thickens slightly.
- Season and Serve: Add black pepper to taste. If needed, adjust the seasoning with a pinch of salt.
Now, just drizzle this creamy mushroom sauce over the sliced beef tenderloin, and you have a dish that’s simply irresistible! Enjoy your delicious creation! It’s sure to impress anyone you serve it to!