Photo: Kathy Baker's Beef Tender Recipe
Ingredients
- 2 pounds beef tenderloin (the butt end), tied with kitchen string
- 3 cloves garlic, finely chopped
- Salt and pepper
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons Worcestershire sauce
- 2 limes, juiced
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish, drained
- Special Equipment: heavy duty aluminum foil
Directions
Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours.
Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.
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By becks39
on December 31, 2012
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LOVE this recipe - this is the only way I've ever made beef tenderloin. It comes out perfectly cooked every time and is ridiculously easy to make. The first time I made it, I didn't have worstershire or lime juice, so I made it with just the garlic, s&p & butter and it was delicious.
FYI - for the horseradish sauce, I made the mistake of using low fat sour cream, and it did NOT turn out. The low fat sour cream is slightly sweeter than regular, and makes the horseradish sauce taste weird. Stick with full fat and it'll come out perfect every time.
By Wizard47
League City, TX
on December 27, 2011
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11/2 lb tenderloin. Followed recipie exactly except used just one clove of garlic. Came out fantastic! Even more tasty when thinly sliced. Ate it the next day with the horseradish spread on toasted bagels. The jalapeno grits also good warmed over for breakfast and served with crisp bacon. The cobbler was great as well. Will do filet like this again in future!
By kimjohnson72_93...
Venice, FL
on October 28, 2011
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I made this for a work party for my husband's company. I marinated the tenderloin overnight then let it come to room tempature for about 4 hours on the kitchen counter. I broiled it (in my electric oven for 10 min on the first side and 8 min on the second. It was warm all the way through and PREFECTLY medium/medium rare. AMAZING!!!!! I will never cook tenderlion another way. Delicious and SUPER EASY!!!!!
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