Rosemary Garlic Beef Tenderloin
Beef tenderloin is often seen as a holiday dish, popular around Christmas. But there’s no reason you can’t enjoy it at any time of the year. Not only that but there are lots of great ways to add extra flavour to it and one example is this simple rosemary and garlic beef tenderloin recipe. But before we start cooking, let’s just check out what beef tenderloin actually is?
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What is beef tenderloin?
Beef tenderloin is often said to be the most ender cut of beef and is often one of the most expensive. It is the larger piece of meat that is used to create smaller cuts such as the T-bone or porterhouse steak as well as filet mignon.
The meat is more tender than other parts of the cow because it is a muscle that runs along the back part of the spine and doesn’t get a lot of exercise. Which makes for tastier meat! Sometimes there’s another muscle that runs along the length of it, but it is usually removed as part of the butchery.
How to cook beef tenderloin
The basic way to cook beef tenderloin is over a high heat such as a grill and to keep the cooking time short. This makes the outside brown nicely while leaving the inside medium rare and juicy. You can also cook it in a hot skillet on the stove and finish on a high heat in the oven.
Lots of high quality steaks don’t require a lot of seasoning but you can happily add some simple flavours to this meat, like the recipe below. You can also add things like a red wine sauce or a bearnaise sauce if you like a bit more sauce with your meat.
Recipe tips
If you are buying the meat a little before you need to use it, keep it in the packaging and store in the fridge for up to three days. If it is vacuum packed, that can be stretched out to about three weeks in the fridge or up to six months in the freezer. If you freeze beef tenderloin, lift it out the night before and leave it in the fridge to defrost.
The cooking time of the dish will depend on a few things including the starting temperature of the meat. So, it is best to leave it to settle to room temperature for about 20-30 minutes before roasting. Get a temperature probe to make sure you can check the temperature – a medium rare steak will be 140 F / 60 C and it will go up slightly as it rests after cooking.
Rosemary Garlic Beef Tenderloin
Add just a bit of flavour to the best cut of beef and enjoy an extra tasty beef tenderloin dish
Ingredients
Instructions
Put the oven rack in the oven and pre-heat to 350F / 175C.
Melt a tablespoon of oil in a high sided large skillet over medium heat. Add the mushrooms and shallots and season. Cook until they develop a little colour, stirring for about 5 minutes. Remove from the heat and put into a small glass bowl.
Melt the rest of the oil in a small glass bowl in the microwave. Add the rosemary and garlic, salt and pepper. Rub the mixture to the top and sides of the beef.
Add the sliced red onion to the skillet and put the beef on top.
Arrange the mushroom and shallot mixture around the sides and put in the oven for 45-50 minutes for medium-rare or longer for well done.
Remove from the oven and leave to rest for 10-15 minutes before serving.
Notes
Serving suggestion – potato dauphinoise or Parmesan and Garlic Potatoes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 844Total Fat: 63gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 193mgSodium: 183mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 57g
