The most tender cut on the steer! No matter how you cook it, it’s going to be soft enough to cut with a fork. If you cook it just right, it gets a melt-in-the-mouth, almost buttery texture, all with a minimal amount of fat. A lean tenderloin has no intramuscular fat, so do not cook beyond medium-rare.
- 1-4-5 lb. Beef tenderloin, whole
- Salt & Pepper
- Garlic Salt, if you like
- ¼ c. butter
- ¼ c. chopped shallots
- 2-3 sprigs of fresh thyme
- Take the whole 4-5 lb. beef tenderloin and season well with salt and pepper and garlic salt if you prefer. Tie up the smaller end of the loin with twine so that it will cook evenly. Place in the refrigerator, uncovered, to rest overnight or for as long as two days. This will help get a crust on the outside. Place the loin on a rack in the oven at 225 degrees until the internal temperature reaches 125 degrees for rare and 130 degrees for medium-rare. Once it has reached the desired internal temperature, remove from the oven.
- In your favorite cast iron skillet, brown ¼ cup of butter with chopped shallots and two sprigs of thyme. Place the tenderloin in the skillet to brown. Spoon the butter over the tenderloin and turn to brown all sides. This will take just a few minutes. If your tenderloin is too large for the skillet, baste with the butter and place under a preheated broiler. After a couple of turns and a few minutes, remove this beauty from the oven. You should have a nicely browned crust, and a perfectly pink meat from edge to edge.
- Slice and sprinkle with some coarse sea salt and minced chives. Serve with your favorite horseradish cream sauce.