This years brand new Christmas main has landed!
Slathered in garlic-thyme-butter and served with a dreamy mushroom sauce, to say it is delectable is an understatement.
I hope you love it!
Beef tenderloin doesn’t produce enough drippings to make a good gravy. So the sauce needs a flavour boost from something else. In this creamy mushroom sauce, it gets extra flavour from mushrooms, masala and cream.
A beef tenderloin recipe worthy and safe!
Beef tenderloin, also known as eye fillet, is one of the most expensive cuts of beef.
Its loved for how tender it is and because of the price, typically reserved for special occasions.
So this method Im sharing today is low risk, but yields exceptional results.
The low temperaturemeans the beef cooks evenly from edge to edge.
At the typical 180C/350F, you get a thicker band of grey, overcooked meat.
I can live with that forlamb leg, being a much larger piece of meat.
Not for tenderloin its smaller, which means the ratio of overcooked meat is higher!
This will season the meat all the way through into the middle.
Beef tenderloin doesn’t produce enough drippings to make a good gravy. So the sauce needs a flavour boost from something else. In this creamy mushroom sauce, it gets extra flavour from mushrooms, masala and cream.
However, you need totrim and tie it yourself.
In doing so, you’re free to save ~70%.See the Economical Beef section below.
Beef tenderloin needs a sauce that is worthy (this is an expensive meat!).
Naturally shiny mushroom sauce from the butter left in the pan after roasting the beef!
As for gravy?Unlike larger roasts, tenderloin doesnt create enough pan drippings to make a good gravy.
Its too lean and too small.
This sauce is Dreamy with a capital D. 100% worthy of tenderloin!
Ingredients
Heres what you should probably make this roast beef tenderloin.
The whole tenderloin below was $30/kg fromHarris Farms(currently discounted to $20/kg!
Beef quality why pay more?
Here are some of my pointers on beef quality!
Certain heritage breeds are regarded as more desirable.
How cows are fed also affects quality grain or grass.
Grain fed animals are bigger, the meat is more marbled with a richer, buttery taste.
Grass fed cows are usually smaller, and the beef is less marbled and fatty.
However it has a more complex and natural beef flavour that many enjoy.
This is normal industry practice.
The magic ingredient is Marsala, an Italian fortified wine that gives the sauce a gourmet flavour.
I really tried, but it just lacked flavour!
Marsala As mentioned above, this is the ingredient that gives this sauce a gourmet edge.
Use white wine instead.
It doesnt have the earthy flavour marsala has but its nevertheless still going to be a delicious sauce!
For a non-alcoholic version, the best substitute is low sodium chicken stock.
Garlic Not too much actually, just 1/2 a teaspoon.
Chicken stock/broth Because its better than water.
Cream Because were making a creamy sauce.
Use thickened / heavy cream because its thicker than ordinary cream.
Though, it’s possible for you to substitute with dried thyme if you have to.
But, be warned black specks!!
However, you should cook your beef to the doneness you like!
Use the table below.
Becauseyouve got a meat thermometer, right?
**START THIS RECIPE THE NIGHT BEFOREby salting the beef.
This does wonders to get seasoning into the flesh and to dry out the surface for a superior crust.
This will hold your beef together in a nice shape as it roasts.
However, its not the end of the world if you dont tie it!
Your beef will just sort of sag a bit.
See section above about preparing economical tenderloin.
Place the beef on a rack on a tray then refrigerate uncovered overnight.
I salt my steaks these days too and they cook ~30% faster.
Tenderloin cooks about 5 8 minutes faster.
Just salt then cook immediately.
Either salt and leave for 12 hours+, or salt and cook straight away.
De- chill Remove beef from the fridge 2 hours prior to remove some of the chill from the centre.
Butter Slather Mix Butter Slather ingredients in a bowl.
Cool briefly Then put the beef back on the rack to cool for 15 minutes.
The purpose of this is so the butter doesnt completely melt when you slather it on.
Slather3/4 of the butter onto the beef top and sides (not underside).
Using softened rather than melted butter does wonders to make the garlic stick to the surface of the beef!
(See table in box above for other levels of doneness).
Note:Typically, fan ovens are 20C lower than standard for the same cooking speed.
But at lower temperatures I find this not to be the case.
Discovered this during 12 hour lamb testing!
Rest Remove beef from the skillet and rest for 10 minutes.
The internal temperature will rise to 56-58C / 133-136F which is medium rare.
Prevent screen from sleeping
Slicethickly and serve with Creamy Mushroom Sauce!
A dreamy mushroom sauce thats worthy of any high-end steakhouse!
Keep the rest of the juices/fat we will add it into the sauce later.
Cook mushrooms Turn the stove onto high.
Once the butter is hot, add mushrooms and cook until they start to sweat.
Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.
Sauce Add the chicken stock/broth and reduce by half.
Then add the marsala, reduce by about half this will cook out most of the alcohol.
Add more salt if needed.
Transferinto a bowl with a spoon to serve with the beef!
Though, so is traditional no-brieDauphinoise.
Also, from a practical perspective, its easy to time it.
Then cover to keep warm while you cook the beef.
Its a solid mass, it will stay warm while youre roasting the beef.
Serve both hot and fresh.
