Indulge in the exquisite flavors of slow-roasted beef tenderloin, a culinary masterpiece that guarantees tender, juicy meat with a delectable brown crust. Unlike other cuts, the lean and relatively small beef tenderloin demands a unique roasting technique. Starting low and slow in the oven and finishing with a quick sear on the stovetop ensures a perfectly cooked, medium-rare center complemented by a flavorful crust. Let the simplicity of this method elevate the taste of this otherwise mild cut, making it a delightful addition to your dining table. Enhance the experience with a compound butter or horseradish cream sauce to take this dish to new heights.
SERVES 4 TO 6
INGREDIENTS:
- 1 center-cut tenderloin roast (about 2 pounds), tied for roasting
- Kosher salt and freshly ground black pepper
- 1 tablespoon oil
- 1 tablespoon unsalted butter
- Horseradish cream sauce (optional)
INSTRUCTIONS:
- Preheat the oven to 275°F and adjust an oven rack to the center position. Liberally season the tenderloin on all sides with salt and pepper, keeping in mind the prior seasoning if you seasoned it in advance. Place the seasoned tenderloin on a wire rack set over a rimmed baking sheet and roast it until the center reaches 120°F on an instant-read thermometer for medium-rare, or 130°F for medium. This process typically takes about 1 hour. Once done, remove the tenderloin from the oven and transfer it to a cutting board. Note that the roast might appear gray and uncooked at this stage.
- In a 12-inch heavy-bottomed stainless steel or cast-iron skillet, heat the oil and butter over high heat until the butter browns, and the fat starts to lightly smoke. Add the roasted tenderloin to the hot skillet and sear it on all sides until a well-browned crust develops, which should take around 5 minutes. Adjust the heat if necessary to prevent the oil and butter from burning or smoking too heavily. Once seared, transfer the roast back to the cutting board and allow it to rest for 10 minutes.
- Remove the twine from the tenderloin, carve it into slices, and serve it with horseradish cream sauce, if desired, to enhance the flavors further.
SERVING SUGGESTIONS:
- Embrace the elegant simplicity of this slow-roasted beef tenderloin by serving it alongside your favorite sides and garnishes. The tender, succulent slices with a mouthwatering brown crust will captivate your guests and elevate any occasion to a memorable culinary experience. Whether it’s a special family dinner or a festive gathering with friends, this slow-roasted beef tenderloin is sure to become the highlight of your table. Enjoy!
NOTES:
- A center-cut tenderloin roast, also known as Châteaubriand, weighs around 2 pounds and is an ideal choice for this recipe. Ask your butcher for a center-cut tenderloin, or you can trim one yourself. For exceptional results, tie and season the tenderloin, then air-dry it, uncovered, on a rack set over a rimmed baking sheet in the refrigerator for at least overnight and up to 3 days.
