Roast Tenderloin of Beef - New Year's Eve Special Roast

hello this is chef john from foodwishes.com with roast tenderloin of beef of course this is super expensive but look on the bright side if you screw it up you'll feel bad for weeks but don't worry i'm going to show you a method that's so easy so fool proof you're gonna be shocked at how awesome your beef comes out so we're gonna start this off with a two and a half to three pound tenderloin roast this one comes from what they call the butt end all right it's the largest end of the tenderloin and because of its size it makes a really nice roast and it also tends to be a little less expensive than the classic center cut tenderloin roast which are also sometimes called chateaubriand so we have a little bit of prep to do we're gonna remove what's called the silver skin which is yes that shiny silvery white skin so you want to take a thin sharp knife all right go underneath you only want to get that silver skin do not cut into the meat too far all right so be careful so i'm going to remove any obvious silver skin from the top and it's pretty easy to see but on that side between those two little muscles i don't want you digging down too deep all right you'll see when we slice this it's not a problem that fat really doesn't go in there too deeply on the other side there's a piece of meat attached which they call the chain and i'm going to leave it attached to the roast but any of that external fat like you see there i'm going to go ahead and cut that off so tenderloin is a really lean piece of meat so we can leave a little bit of that white fat on there but the tough part the silver skin you want to remove that i'm going to cut that little chunk of fat out there but that's pretty much it i'm going to flip it over so on this side there should just be a little bit of trimming required so i'm going to slice that off if i see any more silver skin i'm going to take that off and that is trimmed and ready to tie all right so we're going to take some butcher string and we're going to do a classic kind of trussy method i'm going to start off by tying one end down and then i'm going to just make a simple loop with the string bring it over the loin and just kind of cinch it up and as you pull it actually will tighten up beautifully all right so let's see another one here so i just loop the string over just like that bring it all the way over the line and then you simply center it and give it a little tug and that string will cinch up and you keep doing that every inch or two and that's going to hold everything together nice and tight and allow for it to roast really evenly okay so when you get to the end and you've made your last tie flip it over and bring the string along the bottom i'm going to loop it under once there and i'm just going to tie that off where i started and that's done by the way if you're getting this from a butcher they will do all this trimming and tying for you it costs a little extra of course but they'll do it alright so my beef tenderloin is prepped and ready to start but before we start the cooking process i have one more thing to prep because i'm doing a shallot and porcini mushroom sauce i need to soak my dry porcini we pour over water we let it soak until it's soft which will take about an hour if you use warm water it goes faster once they're soft squeeze them out and chop in bite-size pieces don't throw away the water all right i'm going to reserve that until i need it all right so when we're ready to start cooking the beef i'm going to season that very very generously with salt and freshly cracked black pepper i'm going to put a heavy skillet on high heat all right a little bit of vegetable oil and i'm gonna sear that really well on all sides i want a very brown crust and i also want a nice fond in the bottom of the pan and the fond of course you know is that caramelized meat juice on the bottom so i'm going to stay on medium high to high heat the whole way here until i have a perfectly seared roast when that happens i'm going to remove the beef to a plate i'm going to turn the heat down to medium i'm going to throw in a chunk of butter and i'm going to add lots of shallots and a pinch of salt now what's gonna happen the liquid from the shallots is gonna actually deglaze that fond from the bottom of the pan i'm gonna cook those shallots in that butter for about five six minutes all right until they start to turn golden brown at that point i'm going to deglaze the pan with tarragon vinegar if you don't have that you can just use regular white wine vinegar you can even use white wine if you want but i do want a little bit of acidity you're going to pour that in stir it around it's going to evaporate pretty quickly and when it looks like that i'm going to go ahead and pour in some stock or broth i'm using chicken veal stock if you can get it really is what you want to use here but if not i suggest a nice high quality chicken broth all right at that point i'm going to add in my diced porcini mushroom all right i'm going to toss in some salt and pepper we're going to adjust that at the end but i'm going to put it in a little bit here and because this is a special occasion and we want it a little bit more luxurious i'm going to put in a splash of heavy cream and then a big splash of the water we soaked the mushrooms in of course i strained it because it could have sand in it so strain it a splash of that all right i'm going to toss my beef back in i'm going to toss it around in that sauce a little bit and that's going to go in a 325 degree oven until it reaches an internal temperature of 125 that's for a perfect medium rare a little bit on the rare side so mine took about 45 minutes at 325 and because you're roasting it very gently you're going to get a perfect tenderloin that's evenly cooked throughout a perfect perfect pink all right i'm going to remove my tenderloin to a plate cover loosely with foil and that has to rest at least 10 minutes while we finish our sauce which is quite simple because it's already been roasting with the tenderloin all right i'm simply going to put that on high heat bring it up to a boil when i'm happy with the consistency i'm going to turn off the heat i'm going to toss in some salt and pepper i'm going to throw in our traditional chunk of cold butter stir that in when it's almost melted the last ingredient a big giant pinch of fresh tarragon and of course tarragon is a main flavoring in bernays which is a very popular sauce four roast beef tenderloin all right you're gonna taste for salt and pepper and that sauce is done so simple so amazingly elegant and delicious so of course you're gonna cut the string off your tenderloin you're gonna place it back on the sauce if you want maybe some more herb maybe surround it with potatoes and bring it to the table just like that all right so that would be one way family style or you can slice it up ahead of time and just plate it up individually and look at that perfectly perfectly cooked and juicy beef tenderloin i'm telling you that slow oven and cooking it on top of the sauce really does magical things to this piece of beef all right so i'm gonna put a little sauce down i'm gonna put my sliced beef right on top of there that is just beautiful so anyway there you go a simple easy method for roasting a tenderloin of beef you can see how perfectly cooked that comes out and when i cut into that it was literally like butter just so soft succulent perfect that sauce with that little bit of sharpness from the vinegar the aromatic tarragon the sweetness from the shallots that little bit of richness from the cream and butter just a magnificent combination so anyway if you're splurging for a special occasion roast this beef tenderloin procedure will produce a very very impressive piece of meat so head over to foodwishes.com for all the ingredient amounts and more information as usual and as always enjoy

Channel: Food Wishes

Views: 1,671,033

Keywords: Roast, Tenderloin, Beef, New, Year's, Eve, Special, dinner, entertaining, splurg, chef, john, foodwishes, entree, meat, Cooking, Food, Kitchen, Recipe, Allrecipes, recipe, recipes, Roast Tenderloin of Beef, how to, how to make, how to cook, learn, food, main, dish, easy, simple, delicious

Id: gVgq_bSOH2U

Length: 7min 25sec (445 seconds)

Published: Wed Dec 28 2011