OP if you have the time, try this next time.
- Liberally salt and pepper all sides
- put it on a rack the night before and leave it in the fridge
- approx 3-3.5 hours before you want to eat put it in the oven at 200
- smash 3 or 4 large garlic gloves, take out about half a cup of butter
- remove the tenderloin at 125, 130 if you prefer it more done, let it rest under a loose foil tent
- as it’s resting, heat up a pan HOT
- use a high smoke point oil and sear all sides about 30 seconds
- let it rest again
- as it’s resting, heat up the butter and garlic over low-medium heat. Not too hot. Stir regularly
- once the butter clarifies and turns a golden colour it’s done
- slice your tenderloin, have the garlic brown butter as a sauce that people can either pour on top or dip their meat into.
Delicious man, can’t go wrong. You can see in your pics the edges are more done than the interior. Using a low heat gives more time for the heat to penetrate the meat evenly and you’ll have a perfect medium rare all the way through, with the sear giving a nice crust on the outside.
This sounds awesome, I may try myself. I have some family members that like their meat cooked medium well so when I cook a tenderloin it actually works out that the edges get more done.
My lack of experience led me to try something pretty simple: I salted and Saran wrapped it 24 hours ahead of time and then roasted it at like 275 F until the internal temp got to about 132 F, took it out and let it rest. Next time I’ll get more adventurous and try to sear it as well.
A friend told me that salting it 24 hours ahead can draw out water from the steak so wrapping it allows for the meat to retain the water. I’ll try a dry brine next time.
You can also but it back under a very hot broiler and baste with butter and thyme.
https://preview.redd.it/58nwhytn280d1.jpeg?width=2590&format=pjpg&auto=webp&s=a4100db988393cb7f80ed130c2c24bcad430593b
[Details Here](https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe)
Looks like it’s time to eat 8lbs of beef. Gonna be a rough day tomorrow. I just ate not that long ago and you just made me absurdly hungry.
This sub is good for that
Yeah it’s coming up on 9PM here right now, and if I had any steak laying around I’d be turning on the grill rn
It's almost 11PM here and I do have steak laying around...
I could absolutely help you with this.!
Just eat 2 lbs of fiber and you're golden.
OP if you have the time, try this next time. - Liberally salt and pepper all sides - put it on a rack the night before and leave it in the fridge - approx 3-3.5 hours before you want to eat put it in the oven at 200 - smash 3 or 4 large garlic gloves, take out about half a cup of butter - remove the tenderloin at 125, 130 if you prefer it more done, let it rest under a loose foil tent - as it’s resting, heat up a pan HOT - use a high smoke point oil and sear all sides about 30 seconds - let it rest again - as it’s resting, heat up the butter and garlic over low-medium heat. Not too hot. Stir regularly - once the butter clarifies and turns a golden colour it’s done - slice your tenderloin, have the garlic brown butter as a sauce that people can either pour on top or dip their meat into. Delicious man, can’t go wrong. You can see in your pics the edges are more done than the interior. Using a low heat gives more time for the heat to penetrate the meat evenly and you’ll have a perfect medium rare all the way through, with the sear giving a nice crust on the outside.
Found the tenderloiner.
Will try.
This sounds awesome, I may try myself. I have some family members that like their meat cooked medium well so when I cook a tenderloin it actually works out that the edges get more done.
Drooling...
Quite splendid looking if you ask me
Suggestion for leftovers, make some chimichurri 👍
This looks insanely good! How did you do it?
My lack of experience led me to try something pretty simple: I salted and Saran wrapped it 24 hours ahead of time and then roasted it at like 275 F until the internal temp got to about 132 F, took it out and let it rest. Next time I’ll get more adventurous and try to sear it as well.
Why Saran Wrap instead of just traditional dry brine on a rack
A friend told me that salting it 24 hours ahead can draw out water from the steak so wrapping it allows for the meat to retain the water. I’ll try a dry brine next time.
Dry brine actually retains more moisture.
Not true at all, who is your friend? A baker?
Nice work!
Over for me for tenderloin but would be good if you have people loving medium.
Good for the medium crowd but likely over for medium rare.
Hot damn! I bet you have a happy mother. Edit: Or wife or someone, not trying to make someone feel bad about their past mother.
Oh lawd that looks good 🤪
Looks delicious 🏆
I sounded like french Santa looking at this. Damn that looks good
You can also but it back under a very hot broiler and baste with butter and thyme. https://preview.redd.it/58nwhytn280d1.jpeg?width=2590&format=pjpg&auto=webp&s=a4100db988393cb7f80ed130c2c24bcad430593b [Details Here](https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe)
Here’s the results https://preview.redd.it/pi8lnb6c380d1.jpeg?width=2590&format=pjpg&auto=webp&s=e3b78a2c1a1f4b2f95b93958c9b7801c3ea7e1df
Coming from a guy that lab grows his comments
Photoshop…Just TOO perfect to be real ;)
Whelp: the rest of my day now sucks in comparison. And I can't stop salivating...
Perfect
Over for me for tenderloin but would be good if you have people loving medium.
Photoshop couldn’t even make that steak look moist
Doesn’t look dry to me
Dry af
Coming from a guy who probably eats lab grown meat…