Roasted Beef Tenderloin
• 3–5-pound beef tenderloin (trimmed). When choosing what size, consider 8-10 ounces of meat for each person minimum.
• 4 teaspoons kosher salt
• 1 teaspoon dried tarragon
• 2 cloves garlic minced
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1⁄2 cup butter
• 1 teaspoon Dijon mustard
For the sauce:
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 shallot, finely chopped
• 1 teaspoon tear dried tarragon
• 1 1/2 cups of dry red wine
• 2 cups of beef stock
• 1/8 teaspoon of ground black pepper
• 1/2 a teaspoon of salt
When selecting a tenderloin make sure your butcher has chosen a piece consistent in size. If it’s a whole piece you can ask to have the tail tied back so it cooks consistently.
Season the tenderloin thoroughly with salt, pepper, and tarragon. Preheat the oven to 375 degrees. Heat the olive oil in an ovenproof skillet (cast-iron works great) over medium to high heat on the stove top until hot. Sear the roast on all four sides, turning it with tongs until nicely browned. The goal isn’t to cook the meat but to get a nice crust on the outside.
Brush butter, garlic, and mustard over the roast. Return the roast to the skillet and move it into the hot oven on the middle rack. Roast tenderloin until the thickest part of the roast reads on a meat thermometer: 115 to 120 degrees, about 20 to 30 minutes for rare, 125 to 130 degrees for medium rare and 130 to 135 degrees for medium. When the roast comes to temperature, remove from the pan, and let rest on the carving board for about 15 minutes.
Resting this roast is an important part as it makes it juicier and more tender. In the roasting pan with the beef juices, add the butter, onions, and shallots and brown for several minutes with a medium heat until they become translucent.
Add the rest of the ingredients and simmer for 10 minutes until it reduces and thickens. Cut roast into single servings and serve with a drizzle of your sauce. Delicious and maybe time for a new tradition!
Originally published in he Nevada Appeal