Tenderloin Tamed Beef

Total Time:
1 hr 5 min
Prep:
5 min
Inactive:
15 min
Cook:
45 min

Yield:
10 to 12 servings
Level:
Intermediate

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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    Recipe courtesy of Food Network Kitchen