Introduction
Beef tenderloin, renowned for its tenderness and flavor, is a prized cut of meat that’s perfect for special occasions or a luxurious dinner at home. The center-cut beef tenderloin, or chateaubriand, is particularly delectable when seasoned and roasted to perfection. This recipe will guide you through creating a mouthwatering roast with a luscious butter-basting mixture that elevates the beef to a whole new level.
Detailed Ingredients with measures
1 center-cut beef tenderloin (chateaubriand)
Kosher salt
Black peppercorns
Unsalted butter
Fresh thyme
Garlic
Shallot
Prep Time
8 to 48 hours (for seasoning)
Cook Time, Total Time, Yield
Cook Time: Approximately 1.5 to 2 hours
Total Time: 8 hours to 2 days (including marination)
Yield: Serves about 4 to 6 people
The detailed preparation and roasting method ensures that the beef tenderloin is succulent and flavorful, making it a memorable dish for any dinner setting. Enjoy the results alongside your favorite sauce and accompaniments.
Detailed Directions and Instructions
Season the Beef Tenderloin
Season the center-cut beef tenderloin generously with kosher salt and freshly crushed black peppercorns, ensuring that all sides are coated evenly.
Refrigerate
Wrap the seasoned tenderloin tightly in plastic wrap and refrigerate it for at least 8 hours. For best results, aim for a marination time of 24-48 hours to enhance the flavor.
Preheat the Oven
Preheat your oven to a low temperature, typically around 250°F to 275°F, to facilitate even cooking without drying out the meat.
Prepare for Roasting
Take the tenderloin out of the refrigerator, and place it on a roasting rack set inside a roasting pan. This will allow air to circulate around the meat for optimal cooking.
Roast the Beef
Roast the beef in the preheated oven until it reaches an internal temperature of 125°F, which will result in a medium-rare doneness. Use a meat thermometer for accurate measurements.
Prepare the Basting Mixture
While the beef is roasting, melt unsalted butter in a pan over medium heat. Once melted, add a handful of fresh thyme, minced garlic, and a finely chopped shallot. Cook until the mixture is fragrant and the shallots are translucent.
Remove and Broil
When the beef reaches the 125°F mark, carefully remove it from the oven. Set your oven to broil.
Baste the Beef
Using a spoon, baste the beef generously with the prepared butter mixture, ensuring it is coated well for added flavor and moisture.
Broil for a Crust
Place the basting beef under the broiler for a few minutes, keeping a close eye on it to avoid burning. The goal is to develop a beautiful browned crust.
Rest the Beef
Remove the beef from the oven and let it rest on a cutting board for about 15 minutes. This resting period allows the juices to redistribute within the meat.
Slicing and Serving
After resting, use a sharp knife to slice the beef tenderloin into thick slices. Serve immediately with your choice of sauce.
Notes
Resting Period
The resting period is crucial for ensuring that the meat remains juicy and tender after slicing.
Temperature Accuracy
Using a digital meat thermometer is recommended for accurate temperature readings, as undercooked or overcooked beef can significantly affect the dish’s outcome.
Variations
Feel free to customize the basting mixture with additional herbs or spices to match your taste preferences.
Serving Suggestions
Pair the tenderloin with sides such as roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Cook techniques
Seasoning the Tenderloin
Properly seasoning the beef tenderloin with kosher salt and crushed black peppercorns enhances the flavor. Refrigerating the seasoned meat allows the flavors to penetrate better, improving the overall taste.
Slow Roasting
Roasting the beef at a low temperature helps to evenly cook the meat, resulting in a tender and juicy texture. Use a roasting rack to allow air circulation around the tenderloin for optimal cooking.
Basting
Basting the beef with a mixture of browned unsalted butter, fresh thyme, minced garlic, and finely chopped shallot adds richness and depth of flavor. This technique also helps to keep the meat moist during the cooking process.
Broiling for a Crust
Using the broiler after roasting creates a delicious browned crust on the exterior of the tenderloin. This step adds an appealing texture and enhances the visual presentation of the dish.
Resting the Meat
Letting the beef rest for about 15 minutes after removing it from the oven allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.
FAQ
How long should I season the beef tenderloin?
It is best to season the beef tenderloin and refrigerate it for at least 8 hours, but up to 24-48 hours provides even better flavor penetration.
What temperature should I roast the beef tenderloin?
Roast the beef tenderloin at a low temperature until it reaches an internal temperature of 125°F for medium-rare.
Why is basting important?
Basting adds moisture and flavor to the meat while helping to create a savory crust, enhancing the overall taste and appearance.
What is the purpose of resting the meat?
Resting allows the juices to redistribute, ensuring that the beef remains juicy and each slice is flavorful.
Can I use different herbs in the basting mixture?
Yes, you can substitute or add other herbs according to your preference, such as rosemary or oregano, to customize the flavor profile.
Conclusion
The center-cut beef tenderloin, or chateaubriand, is an exquisite cut of meat that, when seasoned and cooked properly, offers a tender and flavorful dining experience. The combination of kosher salt, freshly cracked black pepper, and a savory butter mixture enriched with thyme, garlic, and shallots elevates this dish to a delightful centerpiece for any occasion. Allowing the beef to rest before slicing ensures that the juices are retained, making each bite succulent and mouthwatering.
More recipes suggestions and combination
Beef Tenderloin with Red Wine Reduction
Complement the beef with a rich red wine reduction sauce made from simmering red wine, shallots, and beef stock until thickened.
Herbed Garlic Butter Quinoa
Serve a side of quinoa infused with herbed garlic butter for a nutty, flavorful accompaniment that pairs well with the tenderloin.
Roasted Root Vegetables
A medley of roasted root vegetables such as carrots, parsnips, and potatoes drizzled with olive oil and herbs makes for a hearty side.
Grilled Asparagus with Lemon Zest
Brighten up the plate with grilled asparagus sprinkled with lemon zest and a touch of sea salt for a refreshing contrast to the rich beef.
Classic Caesar Salad
A crisp Caesar salad featuring romaine lettuce, croutons, and a tangy dressing can serve as a refreshing starter before the main course.
Mashed Potatoes with Garlic and Chives
Creamy mashed potatoes with a hint of garlic and fresh chives provide a comforting and classic pairing with the beef tenderloin.
