Mohamed Shili This succulent Pioneer Woman Beef Tenderloin is prepared using beef tenderloin, salted butter, whole peppercorns, Lawry’s Seasoned Salt, and lemon pepper seasoning. This Beef Tenderloin recipe creates a delightful dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Pioneer Woman Beef Tenderloin Ingredients
- 1 whole beef tenderloin (butt), 4 to 5 pounds
- 4 tablespoons salted butter, or more to taste
- 1/3 cup whole peppercorns, more or less to taste
- Lawry’s Seasoned Salt (or your favorite salt blend)
- Lemon pepper seasoning
- Olive oil
How To Make Pioneer Woman Beef Tenderloin
- Preheat Your Oven: Start your preparation by preheating your oven to a hot 475°F, allowing it to fully heat while you prepare the beef.
- Prepare the Tenderloin: Thoroughly rinse the tenderloin under cold running water and dry it with paper towels to ensure proper seasoning adhesion.
- Trim the Fat: Carefully trim away the excess fat and remove the silvery skin from the tenderloin using a sharp knife, but leave a thin layer to keep the meat moist.
- Season the Meat Thoroughly: Evenly coat the entire surface of the beef with Lawry’s Seasoned Salt and lemon pepper, massaging the spices into the meat with your hands.
- Crush the Peppercorns: Place the whole peppercorns into a sturdy zip-top bag and crush them into coarse pieces using a mallet or the bottom of a heavy pot.
- Heat Oil and Butter for Searing: Pour a sufficient amount of olive oil into a heavy skillet and add a few tablespoons of butter, heating until the mixture starts smoking.
- Sear the Tenderloin: Carefully place the tenderloin in the hot skillet, searing it on all sides until it is nicely browned, which usually takes about 1 to 2 minutes per side.
- Roast the Tenderloin: Move the seared tenderloin to a wire rack on a baking sheet, press the crushed peppercorns onto its surface, and top with more butter before roasting.
- Monitor and Finish Roasting: Insert a meat thermometer into the center of the tenderloin and roast until the internal temperature is just below 140°F, checking frequently to prevent overcooking.
- Rest and Serve: Let the roasted tenderloin rest for approximately 10 minutes before slicing to allow the juices to redistribute, then serve with the pan juices drizzled over the top for extra flavor.
Recipe Tips
- Choosing the Right Cut: Opt for a center-cut beef tenderloin to ensure even cooking and a presentation that impresses your guests during special occasions.
- Using a Thermometer: Invest in a good-quality digital meat thermometer to precisely monitor the internal temperature, aiming for perfect doneness without overcooking.
- Herb Butter Variation: Enhance flavor by mixing softened butter with minced garlic, rosemary, and thyme; apply it over the tenderloin before roasting for a fragrant twist.
- Resting Time Importance: Allow the beef tenderloin to rest longer, up to 15 minutes, to ensure that the juices redistribute more thoroughly for a juicier slice.
What To Serve With Roast Beef Tenderloin
Serve your succulent Beef Tenderloin with roasted garlic mashed sweet potatoes, honey-glazed carrots, and a fresh arugula salad with balsamic reduction.
You can also pair it with grilled asparagus topped with shaved parmesan, and roasted beetroot wedges.
How To Store Roast Beef Tenderloin
To Refrigerate: Place leftover beef tenderloin in an airtight container or tightly wrap it in aluminum foil or plastic wrap. It can be refrigerated for up to 3 to 4 days without losing its flavor and texture.
To Freeze: Sliced beef tenderloin can be frozen by wrapping it tightly in heavy-duty aluminum foil or plastic freezer wrap. It will retain its best quality for about 2 to 3 months, though it will remain safe beyond that time.
How To Reheat Roast Beef Tenderloin
In The Oven: Preheat your oven to 275°F. Place the sliced beef tenderloin in a baking dish with a bit of broth or water. Cover tightly with foil and heat for about 10 minutes, or until just warmed through; this prevents drying out.
In The Microwave: Place the slices of beef tenderloin on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it doesn’t overheat or become tough.
In The Air Fryer: Preheat your air fryer to 250°F. Place the beef tenderloin slices in the basket, ensuring they don’t overlap. Heat for about 3-4 minutes, or until thoroughly warmed; this method helps to retain the meat’s moisture.
Frequently Asked Questions
Can I use unsalted butter instead of salted for the beef tenderloin?
Yes, you can use unsalted butter instead of salted. If you choose unsalted butter, consider adjusting the seasoning by adding a bit more of the seasoned salt to compensate for the lack of salt in the butter.
What should I do if I don’t have a meat thermometer?
If you don’t have a meat thermometer, roast the beef for about 15-20 minutes and then check if the juices run clear when pierced. However, using a meat thermometer is highly recommended for best results.
Is it necessary to crush the peppercorns for the beef tenderloin?
Crushing the peppercorns releases their aromatic oils and enhances the flavor, which significantly impacts the crust’s taste. It’s highly recommended to crush them rather than using pre-ground pepper.
Pioneer Woman Beef Tenderloin Nutrition Facts
- Fat: 50g
- Cholesterol: 150mg
- Protein: 65g
- Sodium: 750mg
- Carbohydrates: 1g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Crockpot French Onion Soup
- Pioneer Woman Baked Chicken Breast
- Pioneer Woman Swiss Steak Recipe
Pioneer Woman Beef Tenderloin
Description
This succulent Pioneer Woman Beef Tenderloin is prepared using beef tenderloin, salted butter, whole peppercorns, Lawry’s Seasoned Salt, and lemon pepper seasoning. This Beef Tenderloin recipe creates a delightful dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Pioneer Woman Beef Tenderloin Ingredients
How To Make Pioneer Woman Beef Tenderloin
- Preheat Your Oven: Start your preparation by preheating your oven to a hot 475°F, allowing it to fully heat while you prepare the beef.
- Prepare the Tenderloin: Thoroughly rinse the tenderloin under cold running water and dry it with paper towels to ensure proper seasoning adhesion.
- Trim the Fat: Carefully trim away the excess fat and remove the silvery skin from the tenderloin using a sharp knife, but leave a thin layer to keep the meat moist.
- Season the Meat Thoroughly: Evenly coat the entire surface of the beef with Lawry’s Seasoned Salt and lemon pepper, massaging the spices into the meat with your hands.
- Crush the Peppercorns: Place the whole peppercorns into a sturdy zip-top bag and crush them into coarse pieces using a mallet or the bottom of a heavy pot.
- Heat Oil and Butter for Searing: Pour a sufficient amount of olive oil into a heavy skillet and add a few tablespoons of butter, heating until the mixture starts smoking.
- Sear the Tenderloin: Carefully place the tenderloin in the hot skillet, searing it on all sides until it is nicely browned, which usually takes about 1 to 2 minutes per side.
- Roast the Tenderloin: Move the seared tenderloin to a wire rack on a baking sheet, press the crushed peppercorns onto its surface, and top with more butter before roasting.
- Monitor and Finish Roasting: Insert a meat thermometer into the center of the tenderloin and roast until the internal temperature is just below 140°F, checking frequently to prevent overcooking.
- Rest and Serve: Let the roasted tenderloin rest for approximately 10 minutes before slicing to allow the juices to redistribute, then serve with the pan juices drizzled over the top for extra flavor.
