Photo: Tenderloin Tamed Beef Recipe
Ingredients
- 1 (5 or 6-pound) whole filet mignon (beef tenderloin), rinsed to remove unwanted residue
- Salt and freshly ground black pepper
- 1 tablespoon grapeseed oil
- Peas and carrots, cooked as an accompaniment
Directions
Preheat oven to 375 degrees F.
Season tenderloin on all sides with salt and pepper. Heat oil over medium-high heat in a large saute pan with an oven safe handle and when oil is hot, sear beef on all sides. (Leave undisturbed for the first 2 minutes or so as you sear each side to allow the seasonings to integrate into the surface of the meat and to allow the caramelization process to begin.)
Transfer entire pan to the oven to finish until meat thermometer reaches an internal temperature of about 118 degrees F and pull out to let rest and carryover cook to an internal temperature of 132 degrees or so for medium-rare as measured on a meat thermometer, or cook until done to your liking. Slice into medallions after the meat has rested.
Serve with peas and carrots as an accompaniment.
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By 2bz2work
williamsburg,va
on December 17, 2010
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This is the best recipe for beef...I have given up buying rib roasts. I do it in the summer, Christmas, & every occasion in between. Someone let me in on their secret rub...Montreal Steak Seasoning by McCormick...I rub with my special garlic olive oil I buy from a restaurant in San Francisco then use this rub....everyone ooh's & aah's over it...the temperature thing is the secret to cooking it!!!
By rpm7602_9907898
Herndon, VA
on March 02, 2008
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Excellant! The meat was so tender and moist that you almost didn't have to chew it. Made this today for 8, 6 adults and 2 childern. It was a 5# roast and there was nothing leftover but 2 pieces and everyone was fighting on who was going to take it home. The only thing I changed to the recipe was that I seasoned it with sea salt, galic powder and Greek white pepper instead of table salt and black pepper. I would recommend this to anyone and everyone. I complemented this with homemade tazike sauce and a side of sliced lime and a horse radish cream sauce for those that want it their way.
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