Cooking, Recipes beef
beef tenderloin is one of those dishes that'sa show stopper. today i'm going to make a perfectly roasted beef tenderloin with redwine sauce. it's absolutely perfect to bring to a holidayparty which is what i'm going to do as soon as this video is over and guess what it'sso easy to make. this first thing we have to do is a littlemeat bondage and channel my inner christian grey and tie up this bad boy.harken back to the old boy scout days and do some knots. the reason we're doing thisis because the tenderloin is a very relaxed or underutilized muscle and if we just putit in the pan and cook it, it is going to cook unevenly and slouch.imagine you on a lazy sunday on the couch
just sprawled everywhere, well this is whatthis guy is. now look at that, that's a package i wouldn't mind waking up to underneath mychristmas tree, of course i'm jewish so that's in addition to my eight other presents.all right next i'm going to brush on some vegetable oil and that's what's going to helpthe meat brown in the oven. now i'm going to massage the meat with some creamed garlic,i did that by finely chopping some garlic cloves, throwing on some kosher salt and thenusing my knife to smear it into a paste. my garlic is going to a kind of melt intothe meat and give us that nice essence of garlic with out having a big hunk in our peak.now i'm going to reach for meats best friend, kosher salt. now don't be shy in the salts.the salt actually brings out that beefy flavor
and look at this, this s a huge tenderloinroast. we have to season enough so that salt flavor is going to carry all the way throughoutthe meat. let's grab some freshly cracked pepper, notas much as the salt and once this hits the oven it's going to form an amazing salt andpepper crust. now reach for some freshly chopped rosemaryand thyme, those winter and holiday herbs that make the house smell so yummy.now you guys know what i'm going to say, right? you never put cold meat into a hot even, soi'm going to let this guy come up to room temperature for one hours. during that timethe salt, the pepper the herbs are going to penetrate down into the meat and create anamazing crust.
now before we put it into a 375 degree ovenwe're going to use a probe thermometer to make sure we don't overcook this delectableyumminess. i'm going to stick this probe right not the center of the meat and that way iknow exactly the temperature i can take it out of the oven.believe me, do not guess you will lose every time, it's a horrible game. now put this intothe oven until the internal temperature hits 125 degrees.all right it's at 37 minutes, it is time to sear this guy and make it crusty and delicious.this reason we're searing the meat after it's done is because tenderloin has a low fat content.sometimes you sear the meat and it goes way too deep into the meat and you get that graymark, by doing this we're not going to get
that.absolutely gorgeous, look at that, seared to perfection. now we're going to let it restfor 15 minutes because if we cut into this guy right now you know the drill, all thejuices will to run everywhere, it's going to dry out plus it gives us time to make ourred wine steak sauce which is money. here's how you do it, melt one tablespoonof unsalted butter in a sauce pan. add one tablespoon of finely diced shallots. add halfa teaspoon of fresh thyme, a pinch of kosher salt and freshly cracked pepper.cook for five minutes, add half a cup of red wine and reduce it by half. add one and ahalf cups of low sodium beef stock and reduce that by half. whisk in one tablespoon of unsaltedbutter mixed with one tablespoon of all purpose
flour. cook that for five minutes, strainit so the sauce is silky and smooth. finally the moment has come for meaty deliciousness,let's cut in and see if our work has been rewarded. guys check it out, absolutely perfect,it's medium rare from almost top to bottom, it's got that amazing char crust and the meatis just juicing and so is my mouth. let's not forget about hitting it with thatred wine sauce. that sauce is creamy and dreamy and of perfect consistency.let's take some french sea salt it's going to add a nice little crunch and look reallycool. there it is guys a beef tenderloin roast, a red wine sauce, if you want the recipe andi highly suggest you do it's below in the description box, check it out, let me knowhow you like it.
also subscribe to my channel because i amhooking you up with new Cooking, Recipes videos every single week and if you want to see how tomake the best prime rib roast see the video below me, i also show you how to make an awesomefilet mignon. guys, i'll see you next week but until thenkeep on Cooking, Recipes, peace.
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