If you think beef tenderloin is a special-occasion-only dish, well—make tonight special. The sauce is simple and flavorful and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. To get that great crust, just be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat the oven to 425°F. Turn the exhaust fan on to high. Pat the meat dry with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 min. (If the water skitters around the pan and doesn’t evaporate, the pan is too hot; take it off the heat for about 30 seconds to cool.)
Add the oil, swirl it around the pan, and then evenly space the beef in the pan. Cook without touching for 2 min. Using tongs, lift a corner of the tenderloin, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more minutes before flipping.) Cook the second side for 1 min. and then transfer the skillet to the oven.
Roast until the beef reaches the doneness you want, usually 4 to 7 minutes (for medium rare, beef should be have an internal temperature of 130°F and be slightly springy to the touch). Using potholders, carefully remove the pan from the oven, transfer the meat to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.
Serve with green beans and Sour Cream & Leek Mashed Potatoes.
Wine Choices: The combination of lean beef, mustard, and herbs needs a red wine with medium-plus tannins and some herbal character: Go with a Cabernet blend.
Great recipe. I wrap my steaks in cheesecloth and place on a rack in the bottom of the fridge for a couple of days before cooking. Results in a dry-aged steak that sears well.
Home run! Superb flavour to the sauce. Served, as suggested, with the sour cream and leek mashed potatoes and sauteed spinach with a squeeze of lemon. This will become a staple for dinner company.
Delicious - love the easy method - foolproof. Plus the sauce is fantastic!
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?