Imen Dridi Joy Of Cooking Beef Tenderloin is a culinary masterpiece featuring a center-cut beef tenderloin, seasoned with kosher salt, black pepper, and a brown butter thyme infusion. Slow-roasted at 225°F for 2-3 hours, this dish takes 3 hours to make and serves 6. Enjoy a flavorful journey with this simple yet exquisite recipe.
More Joy Of Cooking Cooking:
- Joy Of Cooking Chicken Marengo
- Joy Of Cooking Country Captain Chicken Recipe
- Joy Of Cooking Beef Wellington
🤎 Why You’ll Love This Beef Tenderloin Recipe:
- Melt-in-the-mouth Texture: Experience a tender, succulent delight with each bite.
- Rich Flavor Profile: Indulge in a culinary symphony of shallots, thyme, and brown butter.
- Versatile Elegance: Perfect for intimate dinners or festive gatherings, impressing every palate.
- Minimal Effort, Maximum Wow: Achieve gourmet results with straightforward preparation.
❓ What Is Joy Of Cooking Beef Tenderloin Recipe?
Joy Of Cooking Beef Tenderloin is a culinary masterpiece comprising a 2 to 3-pound center-cut beef tenderloin, seasoned, slow-roasted, and finished with a luscious brown butter thyme infusion.
🥩 Joy Of Cooking Beef Tenderloin Ingredients
- 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
- Kosher salt and freshly ground black pepper
- 4 tablespoons (57g) unsalted butter
- 4 sprigs thyme
- 1 shallot, roughly sliced
- Finely minced chives, for serving
- Coarse sea salt, such as fleur de sel or Maldon, for serving
- 1 recipe Horseradish Cream Sauce, for serving
🍛 How To Make Joy Of Cooking Beef Tenderloin
- Using butcher’s twine and butcher’s knots, tie pork every inch apart.
- Add a lot of salt and pepper to taste.
- Place on a wire rack in a baking sheet with a rim made of foil. Cover and chill uncovered for at least one night and up to two nights.
- Set the oven rack in the middle and heat the oven to 225°F (107°C).
- Put the rack and tenderloin on a baking sheet and put it in the oven. Roast for two to three hours, or until an instant-read thermometer reads 120 to 125°F (49 to 52°C) inside.
- Allow to cool for 10 minutes after taking out of the oven. Cut the string and take it off.
- Set the rack 6 inches away from the broiler element and turn the broiler on high.
- Swirl the butter around in a medium-sized pan over high heat until it stops foaming and turns a light brown nut color.
- When you add the thyme and onions, stir them in until the popping stops.
- Spread the butter mixture over the steak with a spoon so that it covers all of its sides.
- The onions should be taken off the top of the meat. Put the pan with the tenderloin under the broiler and broil, turning the meat over every 30 seconds, for about 2 minutes, or until it’s cooked on all sides and the internal temperature reads 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
- Swirl the butter around in a medium-sized skillet over high heat until the foaming stops and the butter goes a light, nutty brown color.
- Add the tenderloin, shallots, and thyme. Cook, turning the roast every so often and spooning hot butter and aromatics over it, for about 1 1/2 minutes, or until the meat is well browned on all sides and the internal temperature reads 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
- Put the steak on a cutting board and set it down for 5 minutes.
- Cut it into 1/2-inch pieces, top with coarse sea salt and chives, and serve with Horseradish Cream Sauce.
💭Recipe Tips:
- Master the Butcher’s Knot: Ensure even cooking by expertly tying the pork with butcher’s twine, spaced an inch apart.
- Season Liberally: Infuse flavor by generously adding kosher salt and freshly ground black pepper to taste.
- Prioritize Overnight Chilling: Elevate taste by leaving the seasoned beef uncovered on a wire rack in the fridge for at least one night, up to two nights.
🥗 What To Serve With Beef Tenderloin?
Serve Beef Tenderloin with Horseradish Cream Sauce,Garlic Mashed Potatoes,Roasted Vegetables,Creamed Spinach,Mushroom Risotto,Caesar Salad,Cranberry Orange Relish.
🎚 How To Store Leftovers Beef Tenderloin?
- In the fridge: Store Leftovers Beef Tenderloin in an airtight container for 3 days.
- In the freezer: Wrap Leftovers Beef Tenderloin tightly and store for 3 months.
🥵 How To Reheat Leftovers Beef Tenderloin?
- In the oven: Reheat Leftovers Beef Tenderloin in an oven dish for 15 minutes at 350°F .
- In the microwave: Heat Leftovers Beef Tenderloin on medium in a microwave for 2 to 3 minutes.
- On the stove: Warm Leftovers Beef Tenderloin over low heat for 5 to 7 minutes.
- In the air-fryer: Reheat Leftovers Beef Tenderloin for 10 minutes at 375°F.
FAQ’S:
How Can I Prevent the Butter From Burning During the Brown Butter Process?
To prevent the butter from burning during the brown butter process, swirl it over high heat until foaming stops and it turns light brown, then immediately add thyme and shallots and stir until popping stops.
Can I Use A Different Cut Of Beef For Beef Tenderloin?
It’s recommended to use a center-cut trimmed beef tenderloin for this recipe; using a different cut may affect the dish’s intended flavor and tenderness.
How Can I Make Beef Tenderloin With A Crispy Flavor?
To make beef tenderloin with a crispy flavor, broil it under the high broiler for about 2 minutes, turning every 30 seconds, until cooked on all sides and the internal temperature reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
Can I Use Dried Thyme Instead Of Fresh Sprigs?
Fresh thyme sprigs are recommended for this recipe, but you can use dried thyme as a substitute if needed. Adjust the quantity to your taste preference.
More Joy Of Cooking Cooking:
- Joy Of Cooking Pot Roast
- Joy Of Cooking Hungarian Goulash Recipe
- Joy Of Cooking Prime Rib Roast Recipe
Joy Of Cooking Beef Tenderloin Nutrition Facts:
- Calories: 459
- Total Fat: 35g
- Saturated Fat: 14g
- Polyunsaturated Fat: 1.4g
- Monounsaturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 81mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 34g
- Calcium: 13mg
- Iron: 4.4mg
- Potassium: 468.9mg
Joy Of Cooking Beef Tenderloin
Description
Joy Of Cooking Beef Tenderloin is a culinary masterpiece featuring a center-cut beef tenderloin, seasoned with kosher salt, black pepper, and a brown butter thyme infusion. Slow-roasted at 225°F for 2-3 hours, this dish takes 3 hours to make and serves 6. Enjoy a flavorful journey with this simple yet exquisite recipe.
Ingredients
Instructions
- Using butcher’s twine and butcher’s knots, tie pork every inch apart.
- Add a lot of salt and pepper to taste.
- Place on a wire rack in a baking sheet with a rim made of foil. Cover and chill uncovered for at least one night and up to two nights.
- Set the oven rack in the middle and heat the oven to 225°F (107°C).
- Put the rack and tenderloin on a baking sheet and put it in the oven. Roast for two to three hours, or until an instant-read thermometer reads 120 to 125°F (49 to 52°C) inside.
- Allow to cool for 10 minutes after taking out of the oven. Cut the string and take it off.
- Set the rack 6 inches away from the broiler element and turn the broiler on high.
- Swirl the butter around in a medium-sized pan over high heat until it stops foaming and turns a light brown nut color.
- When you add the thyme and onions, stir them in until the popping stops.
- Spread the butter mixture over the steak with a spoon so that it covers all of its sides.
- The onions should be taken off the top of the meat. Put the pan with the tenderloin under the broiler and broil, turning the meat over every 30 seconds, for about 2 minutes, or until it’s cooked on all sides and the internal temperature reads 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
- Swirl the butter around in a medium-sized skillet over high heat until the foaming stops and the butter goes a light, nutty brown color.
- Add the tenderloin, shallots, and thyme. Cook, turning the roast every so often and spooning hot butter and aromatics over it, for about 1 1/2 minutes, or until the meat is well browned on all sides and the internal temperature reads 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
- Put the steak on a cutting board and set it down for 5 minutes.
- Cut it into 1/2-inch pieces, top with coarse sea salt and chives, and serve with Horseradish Cream Sauce.
Notes
- Master the Butcher’s Knot: Ensure even cooking by expertly tying the pork with butcher’s twine, spaced an inch apart.
Season Liberally: Infuse flavor by generously adding kosher salt and freshly ground black pepper to taste.
Prioritize Overnight Chilling: Elevate taste by leaving the seasoned beef uncovered on a wire rack in the fridge for at least one night, up to two nights.
