How to Roast a Beef Tenderloin - Lincoln Culinary
Taking the first bite of a juicy, mouth-watering, delectable beef tenderloin will make any occasion feel special. The most tender cut of beef is something foodies all over the world can enjoy. Whatever occasion you are planning for, Chef Jamie Roraback of the Lincoln Culinary Institute will guide you through each step in making a delicious beef tenderloin roast just like the pros do.
Regardless of the occasion, buying a whole tenderloin will give you plenty of options to work with and you will end up saving money. Springing for the pre-trimmed fillets or roasts can be pricey, but if you do the trimming yourself, you will have access to additional pieces like the chain, which can be used for making delicious kebabs. With so much quality meat, be sure to plan your day's menus accordingly so you can use it all up while it is still fresh. You can, of course, also freeze the cuts for later use. Cutting up a tenderloin isn't very difficult, and it is certainly manageable whatever your level of experience in the kitchen.
Once you have made your cut for your ideal roast size, you can begin the process of seasoning the roast with a simple salt-and-pepper mix. Next, promptly sear the roast in a cast iron skillet. Make sure to allow each side to brown – even the ends. When all sides have been seared, you can then place the entire skillet into the oven along with some shallots or other aromatic bulbs for flavor. To ensure the roast cooks to the proper internal temperature, take a tip from the pros and monitor the doneness of the roast with a leave-in thermometer. A nice medium-rare finish will reach a temperature of 125 degrees, and because the roast has already been seared it will not take very long to cook through.
After the roast has been removed from the oven, give it a few minutes to rest. This will allow the juices to settle into the meat, giving it that delicious succulent finish. While the roast rests, you can use the juices from the skillet to create a tasty red wine reduction sauce. Once the sauce is complete, then you can move forward to slice the roast into medallions. Whether you are plating each serving or displaying it on the table family-style, be sure to give a nice presentation and enjoy all of your hard work.