Beef tenderloin isn’t exactly the most economical cut of meat. That being said, that’s why it is so tasty! It makes a great dinner for any special occassion. The tender and amazing cut of meat can be done wrong in a few ways. One tip I have for you is to make sure to trim off all that silver sking. It’s tough and yucky.
There’s a delicious recipe for beef tenderloin on the next page. Check it out.
I always thought that tying you meat was strange. Why is that a thing? Well, it turns out that it’s actually pretty important! It allows for a more even cooking. Make sure you tie up your beef tenderloin. Another common mistake is not seasoning it enough. Never fear. We got you covered there. Just look at this herb packed recipe!
Thanks to the folks at Chow for this recipe!
Ingredients for Beef Tenderloin
- 1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat
- 2 tablespoons vegetable oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 2 medium garlic cloves, finely chopped
- 1 tablespoon finely chopped freshrosemary leaves
- 1 tablespoon finely chopped freshthyme leaves
- Butcher’s twine, as needed
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Chow.