Beef tenderloin doesn't require much in the way of spicing or sauces because the meat shines on its own. Make sure you are generous with the salt and pepper on the outside of the roast. For this recipe I've used a garlic brown butter sauce. It really helps the meat sing. Seriously though, it's butter. How can you go wrong?
Yield: Serves 8 to 10
1 (5 to 6 pound) beef tenderloin
salt and pepper
2 tsp sugar.
1/2 cup unsalted butter
2 cloves garlic
1. Preheat oven to 450 degrees.
2. Heat a heavy skillet over medium-high heat.
3. Cut roast in half. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast.
4. Season the roast generously with salt and pepper and sugar. Sear the roast on all 4 sides until browned, about 3 to 4 minutes per side.
5. Transfer to a roasting pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare.
6. Let meat rest for 15 minutes before serving.
7. While meat is resting melt butter in a small sauce pan over medium heat, stirring constantly. Once butter melts, add in garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat an poor into a heat-safe container. Remove garlic cloves. .
8. Slice the roast into 1/2-inch slices and drizzle with brown butter. Serve immediately.
This post is part of a series on Catering Your Own Wedding sponsored by Plugra Butter.