Introduction
Beef tenderloin, particularly the center-cut portion known as chateaubriand, is a cut of meat renowned for its tenderness and rich flavor. This article will guide you through the process of preparing a perfectly roasted beef tenderloin, seasoned simply with kosher salt and black peppercorns, enhanced by a flavorful butter basting mixture. Ideal for celebrations or special occasions, this dish is sure to impress your guests.
Detailed Ingredients with measures
– 1 center-cut beef tenderloin (chateaubriand)
– Kosher salt
– Black peppercorns
– Unsalted butter
– Fresh thyme
– Garlic
– Shallot
Prep Time
Prep time for this dish is approximately 8 hours, with a recommendation to season the beef for up to 24-48 hours for enhanced flavor.
Cook Time, Total Time, Yield
Cook time is about 30 minutes for roasting, followed by a few minutes under the broiler. Total time, including seasoning, is anywhere from 8 hours to 48 hours with resting time before slicing. This recipe yields approximately six servings.
The process begins with seasoning the beef tenderloin using kosher salt and crushed black peppercorns. After seasoning, it requires refrigeration to allow the flavors to penetrate the meat. Preheat your oven to a low temperature, and place the tenderloin on a roasting rack in a pan for even cooking.
As the roast cooks, prepare a basting mixture of unsalted butter, fresh thyme, minced garlic, and shallots. Once the beef reaches an internal temperature of 125°F for medium-rare, remove it from the oven, baste with the flavorful butter mixture, and finish it under the broiler for a beautiful browned crust.
Finally, allow the beef to rest before slicing for optimal juiciness and tenderness. Serve with your favorite sauce to complement this exquisite dish. Enjoy!
Detailed Directions and Instructions
Season the Beef Tenderloin
Season the center-cut beef tenderloin generously with kosher salt and freshly cracked black peppercorns. Make sure to cover all sides evenly for a well-rounded flavor.
Refrigerate the Beef
Wrap the seasoned tenderloin tightly in plastic wrap or place it in a sealed container. Refrigerate for at least 8 hours, but for best results, allow it to marinate for 24 to 48 hours. This will enhance the flavor and tenderness of the meat.
Preheat the Oven
Preheat your oven to a low temperature, around 225°F (107°C). This slow and steady cooking method will help to ensure even cooking throughout the tenderloin.
Prepare for Roasting
Remove the beef from the refrigerator and place it on a roasting rack set inside a roasting pan. This allows air to circulate around the meat as it cooks for even heating.
Roast the Beef
Put the roasting pan in the preheated oven. Roast until the internal temperature of the beef tenderloin reaches 125°F (52°C) for medium-rare. Use a meat thermometer to check the temperature accurately.
Prepare the Basting Mixture
While the beef is roasting, heat a skillet over medium heat. Add unsalted butter and let it brown, stirring occasionally. Once the butter has a nutty aroma and a golden color, add fresh thyme, minced garlic, and finely chopped shallot. Cook for an additional 2-3 minutes until fragrant.
Remove from Oven
Once the internal temperature of the beef reaches your desired doneness, carefully remove the roasting pan from the oven.
Set Oven to Broil
Change the oven setting to broil. This will allow the exterior of the beef to develop a beautiful crust.
Baste the Beef
Using a spoon or brush, baste the beef tenderloin generously with the prepared butter mixture. Ensure that the herbs and garlic are evenly distributed over the surface of the meat.
Broil the Beef
Return the basting beef to the oven under the broiler. Broil for just a few minutes, keeping a close eye on it to prevent burning. The exterior should caramelize to a rich, brown color.
Let the Beef Rest
Once broiling is complete, remove the beef from the oven and allow it to rest on a cutting board for about 15 minutes. This resting period allows the juices to redistribute, making for a juicier slice.
Slice and Serve
After resting, slice the beef tenderloin into thick slices. Serve with your choice of sauce, complemented by the savoriness of the roasted herbs and butter.
Notes
Choosing Your Beef
Select a high-quality center-cut beef tenderloin for the best results. Look for marbling, as it adds flavor and tenderness.
Monitoring Temperature
Invest in a reliable meat thermometer to accurately monitor the internal temperature. This is crucial for achieving the perfect level of doneness.
Customizing Flavors
Feel free to customize the basting mixture with additional herbs or spices to match your personal taste preferences.
Leftover Storage
Store any leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.
Cook techniques
Seasoning
Properly seasoning the beef tenderloin with kosher salt and crushed black peppercorns enhances its natural flavor. Allowing it to rest in the refrigerator for up to 48 hours helps the seasoning penetrate the meat.
Low-Temperature Roasting
Roasting the tenderloin at a low temperature ensures even cooking and helps maintain juiciness. Aim for an internal temperature of 125°F for perfect medium-rare results.
Basting
Basting the beef with a mixture of browned unsalted butter, fresh thyme, minced garlic, and shallots creates a rich flavor and adds moisture during the cooking process.
Broiling
Using the broiler after roasting creates a beautifully browned crust on the tenderloin, adding texture and flavor. This step is essential for achieving a delicious, caramelized exterior.
Resting
Allowing the beef to rest for about 15 minutes after cooking is crucial. This step helps redistribute the juices, ensuring that the meat stays moist and tender when sliced.
FAQ
What is chateaubriand?
Chateaubriand refers to a large cut of beef tenderloin, typically served for two or more people. It is known for its tenderness and rich flavor.
How long should I season the beef?
For the best flavor, season the beef tenderloin and refrigerate it for at least 8 hours, but up to 24-48 hours is preferred.
What temperature should the oven be preheated to for roasting?
Preheat the oven to a low temperature, around 225°F to 250°F, to ensure a slow and even roast.
What does basting do?
Basting keeps the meat moist and enhances flavor by applying fat and aromatics during cooking. This process adds a rich layer of flavor to the exterior of the beef.
Why is resting important?
Resting allows the meat juices to redistribute, resulting in a juicier and more flavorful final product. Slicing immediately can cause the juices to run out, leading to a dryer meat.
Conclusion
The center-cut beef tenderloin, when prepared with simple yet flavorful ingredients like kosher salt, black peppercorns, unsalted butter, fresh thyme, garlic, and shallot, results in a delectable dish that is perfect for special occasions or an indulgent dinner. The slow roasting method enhances the tenderness of the meat, while the basting mixture adds a rich flavor and appealing crust. Allowing the beef to rest ensures juicy slices that can be enjoyed alongside a variety of sauces.
More recipes suggestions and combination
Garlic Herb Roasted Potatoes
Serve alongside your tenderloin for a delicious, roasted side that complements the rich flavors of the meat.
Sauteed Green Beans with Shallots
A bright and crunchy vegetable side dish that adds a nice contrast to the tender beef.
Red Wine Reduction Sauce
Prepare this sauce using red wine to accompany your tenderloin, enhancing the meal with complex flavors.
Cremini Mushroom Risotto
A creamy and comforting dish that pairs beautifully with the beef, adding an earthy tone to your plate.
Caesar Salad
Start your meal with a classic Caesar salad, which offers a refreshing, crunchy addition to the richness of the beef.
Mashed Sweet Potatoes
Sweet potatoes mashed with butter and a hint of garlic make a lovely, slightly sweet pairing with the savory beef.
Herb-Infused Couscous
This light, fluffy side is perfect for soaking up the juices from the tenderloin, adding texture and flavor to your meal.
