Description
This Best Beef Tenderloin Recipe offers a succulent and tender roast cooked low and slow, then finished under the broiler with a nutty browned butter herb sauce. Perfectly seasoned with kosher salt and crushed black peppercorns, then accompanied by flavorful peppercorn or mustard cream sauces, this dish is ideal for special occasions or an elegant dinner.
Ingredients
Beef Tenderloin
- 3 pounds beef tenderloin (center-cut, also called chateaubriand)
- Kosher salt, as needed
- ¼ cup black peppercorns (crushed)
Brown Butter Herb Sauce
- ½ cup unsalted butter (1 stick)
- 4 sprigs fresh thyme
- 2 cloves garlic (peeled and chopped)
- 1 shallot (roughly chopped)
For Serving
- Coarse sea salt (such as fleur de sel or Maldon), to taste
- Chopped fresh chives, for garnish
- Peppercorn Sauce (optional, see recipe)
- Mustard Cream Sauce (optional, see recipe)
Instructions
- Tie the tenderloin: One to two days ahead, line a rimmed baking sheet with foil and set a wire rack inside. Tie the beef tenderloin with butcher’s twine at 1-inch intervals to hold its shape during cooking.
- Season the beef: Generously season all sides of the tied tenderloin with kosher salt and crushed black peppercorns for deep flavor.
- Chill: Place the beef on the wire rack and transfer it uncovered to the refrigerator. Chill for at least 8 hours and up to 48 hours to let the seasoning penetrate and dry out the surface.
- Preheat the oven: When ready to cook, set the oven rack to the middle position and preheat the oven to 225°F (107°C). Let the tenderloin sit on the counter for 30 minutes before baking.
- Slow bake: Transfer the tenderloin on the rack and baking sheet into the preheated oven. Bake for 2-3 hours, or until a meat thermometer inserted into the center reads 120°-125°F for medium-rare. Remove from the oven and let rest for 10 minutes before removing the twine.
- Prepare for broiling: Move the oven rack about 6 inches from the broiler and set the oven to broil. This will be used to finish the exterior browning.
- Make browned butter herb sauce: Heat a cast iron skillet over medium heat and add the butter. Melt while gently swirling until the butter foams, then subsides and turns light brown with a nutty aroma—take care not to burn it. Reduce heat to medium-low; add thyme, garlic, and shallots. Cook for 30-60 seconds after the crackling stops to infuse flavors, then strain the butter through a mesh sieve into a bowl.
- Brush butter on beef: Pour the browned butter mixture evenly over the tenderloin and use a silicone brush or spoon to coat all surfaces thoroughly.
- Broil and baste: Place the tenderloin under the broiler. Broil, turning every 30 seconds and basting with butter each turn, until all sides are evenly browned and caramelized.
- Rest and slice: Transfer the finished tenderloin to a cutting board and let it rest for 5-10 minutes to allow juices to redistribute. Slice into ½-inch thick slices.
- Serve: Sprinkle with coarse sea salt and chopped chives if desired. Serve alongside peppercorn sauce or mustard cream sauce for enhanced flavor.
Notes
- Chilling the seasoned beef uncovered for 8 to 48 hours helps develop a better crust and deeper flavor.
- Using a meat thermometer is crucial to achieve the perfect medium-rare doneness.
- Be careful when browning the butter; it can burn quickly once the foam subsides.
- Broiling and basting multiple times ensures a beautiful, richly flavored crust without overcooking the interior.
- Letting the meat rest before slicing keeps it juicy and tender.
