Beef Tenderloin
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The tenderloin is beef’s most luxurious cut. But because
it is so tender and has almost no fat, its flavor is mild, and benefits from
a marinade or sauce. Plan on buying 1/2 lb. per person and marinating the
tenderloin for 2 to 24 hours.
Directions:
TO PREPARE: Drain marinade from tenderloin, pat dry with paper towels and
rub with 1-2 Tbsp soft butter or seasoning. Place in shallow roasting dish
just large enough to hold meat. Place in upper-middle of a preheated oven.
TO ROAST: A trimmed beef tenderloin, whatever its weight and length, always
has the same diameter (tuck the thinner tail under to insure even cooking);
so it always takes 35 to 45 minutes at 425°F to reach an internal temperature
of 125°F (rare). A meat thermometer inserted into the thickest part is the
best indicator of doneness. Never cook tenderloin past 140°F or it will become
dry and tough. Count on 15 minutes “resting” time after roasting
to allow for reabsorption of juices and a slight continuation of cooking.
TO GRILL: Marinate tenderloin, drain and cook on grill over hot fire, turning
once to desired doneness (we recommend 125°F on a meat thermometer). Depending
on the fire, this should take 13-20 minutes total grilling time. Slice and
serve as recommended above.
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