How To Prepare And Cook A Whole Beef Tenderloin

How To Cook A Whole Beef Tenderloin

It’s surprisingly simple to make beef tenderloin and doesn’t take much time at all. This implies having more time to spend with loved ones, watching Hallmark, or cuddling with your dog—my personal favorite! In addition, there’s just something so elegant and fancy about filets, or beef tenderloins.

I teamed up with Goodstock by Nolan Ryan, a local company here in Austin, for this post. Goodstock provides not only quality beef but also prioritizes animal welfare. Not only are their cattle pasture-raised and finished on high-quality grain, but they utilize the Dr. Temple Grandin Responsible Cattle Care Program to ensure their commitment to humane animal handling is upheld throughout the entire supply chain. Goodstock ships their meats nationwide but also has a boutique butcher shop in Round Rock, TX that offers lots of great gifts that are exclusive to the shop like their branded magnetic cutting board that keeps your knife from slipping off.

I include an optional step in the recipe where the tenderloin is aged for a whole night in the refrigerator. This slightly dries out the meat and enables the edges to develop a delicious crust, similar to what you’d get at a fine steakhouse. Don’t worry if you can’t spare the time for this step; the tenderloin will still come out delicious.

My Dry Brine Turkey, which I made for Thanksgiving and it turned out really well, is very similar to the process of dry aging. Although it may seem a little counterintuitive, the drying out process gives the meat a crispy skin or exterior, and the salt in the rub penetrates the meat to give it more flavor and moisture when it’s cooked. Even though the actual process takes several hours or even overnight, no human intervention is required. So you too can have this delicious tenderloin with a little forethought!

Serve your tenderloin with these Maple Glazed Brussels Sprouts and Crispy Parmesan Herb Potato Stacks.

How To Prepare And Cook A Whole Beef Tenderloin

What Is a Beef Tenderloin?

The most tender beef cut is the tenderloin, which is found inside the loin. This is where the tenderloin’s very tip, or pointy end, is used to make filet mignon. Tenderloin is an extremely lean cut because it contains very little fat. Because of all of that, one of the priciest beef cuts is tenderloin.

When properly cooked, it will melt in your mouth. Furthermore, since you’re shelling out a good amount of money for meat, you want to be sure you’re cooking it properly.

What is a Beef Tenderloin Roast?

The tenderloin is the beef cut within the loin that is the tenderest. Once cut into slices, it’s known as filet mignon. The Chateaubriand, which is made from the tenderloin’s center, was once a popular (pricey) dish served for two at upscale restaurants. The tenderloin extends from the short loin into the sirloin.

We divided a large piece of tenderloin (five to six pounds) into two pieces that were cut crosswise. This assured each piece would be medium rare. Each piece yielded six appetizing servings when sliced into medium pieces. The pictures are of just one of the halves.