Marinated Beef Tenderloin Recipe - Cooking Index
Marinated Beef Tenderloin Recipe - Cooking Index
This elegant dish is easy to prepare. Set the tenderloin in the marinade in the morning, roast it in the evening, and there you are! You can also make it ahead of time and serve it at room temperature -- very thinly sliced. Tenderloin should always be served rare, as it dries out when cooked longer. If any slices are too rare, cover them with a few spoonfuls of the pan juices and butter and place them in the oven for a few seconds (no longer). Tenderloin is delicious served cold, sliced very thin. It also makes delectable small, cold hors d'oeuvre sandwiches for Sunday night suppers. Use your finest and freshest bread.
Type: Meat| Marinade | ||
| 1 cup | 237ml | Extra-virgin olive oil |
| 1/2 cup | 118ml | Dry red wine |
| 1 1/2 teaspoons | 7.5ml | Dried tarragon |
| Salt - to taste | ||
| 1 teaspoon | 5ml | Coarsely-ground black pepper |
| Tenderloin | ||
| 1 | Beef tenderloin - (4 to 5 lbs) | |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| Salt - to taste | ||
| 10 tablespoons | 150ml | Unsalted butter - (1 1/4 sticks) |
| Freshly-ground black pepper - to taste | ||
| Watercress spigs - for garnish |
Combine the marinade ingredients in a ceramic or stainless-steel bowl or baking dish. Blend well. Place the beef in the marinade and tourn to coat it thoroughly. Leave the beef in the marinade, covered and refrigerated, for the day or up to 24 hours, turning it or brushing it with the marinade several times.
Preheat the oven to 500 degrees.
Lift the tenderloin from the marinade and drain it thoroughly. Brush the meat well with olive oil and sprinkle it with salt.
Place the tenderloin in a roasting pan (on a rack if you like) and roast for 25 to 35 minutes, until an instant-read thermometer reads 120 to 125 degrees (for rare meat). Turn off the oven and let the meat rest inside for 5 to 10 minutes.
Remove the tenderloin from the pan and add 2 tablespoons butter to the pan. Heat the pan juices and butter, stirring, until the butter has melted. Keep warm.
In a separate pan, melt the remaining 8 tablespoons butter. Keep warm.
Carve the tenderloin into thin slices. Sprinkle the slices with salt and pepper and pour the melted butter over them. Pour the reserved pan juices over the slices as well. Garnish with watercress.
This recipe yields 8 to 10 servings.
Source:
CAMILLE GLENN'S OLD-FASHIONED CHRISTMAS COOKBOOK by Camille Glenn (c) 1996 - Algonquin Books of Chapel Hill, a division of Workman Publishing, New York, NY - 240 pages - $21.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest
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