Perfect Beef Tenderloin Roast Recipe + Sautéed Wild Mushrooms
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- Опубликовано: 8 сен 2024
- A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that bone is the sirloin, which is how you get a T-Bone or Porterhouse steak, with a sirloin on 1 side and the tenderloin cut on the other side.
It’s extremely tender with very little marbling, which means it won’t have quite as much flavor as a sirloin or ribeye steak, but nonetheless, it’s still delicious. If you have any family members who aren’t big fans of animal fat in any way, then this cut of meat is for you.
PRINT OUT THE RECIPE AT: www.billyparis...
Ingredients for this recipe:
For the Herb and Garlic Sauce:
• 2 tablespoons finely minced fresh thyme
• 2 tablespoons finely minced fresh rosemary
• ¼ cup finely minced fresh Italian flat-leaf parsley
• ½ peeled small diced shallot
• 1 finely minced garlic clove
• ½ cup olive oil
• salt and pepper to taste
For the Steak:
• 2 2-pound center-cut beef tenderloins
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• salt and pepper to taste
Fixing this again this year! It’s becoming a family tradition!
Why did I like this video as soon as I saw it on my newsfeed? I haven’t even seen it yet. 😂
Another great video chef. Its great to watch your channel, your perspective on food is on point. Thanks
Yum!! That is a beautiful roast!!
I can’t wait to make this!!!
Thank you chef you are the best , that's how I requested before you made it . I'm a big fan of you
Absolutely PERFECT!
AWESOME THANK YOU
link to that rondo pan that looks perfect!! Love this recipe, thank you Chef for sharing
Such a classy meal. I will definitely try the mock chimichurri sauce for dipping ;)
Beautiful.
Amazing Bravo Bravo, Thank You.
oh yum! thanks!
Thanks great recipe. I just used the same pan where the meat was seared (too much flavor there already) to cook the mushrooms and used Port wine and demi glace on them. Umami city :)
Good explanation
Great job thank you for sharing all the details. How long for medium-well please?
Use a thermometer better and wait for 130° F
Love the high sided pan with straight sides. Can you please list what the pan this is and where to purchase? Thanks
Looks delicious. Can you sear ahead of time and roast later?
Yummmy
Can you marinade the meat with seasoning in the fridge overnight or does it have to be cooked right away?
Delicious! What style of potato dish would recommend with this dish?
Can you give the timing for medium?
I want to try this tomorrow what beef stock do you use. I tried to Campbell's one in the past and it's trash
Would you stuff a tenderloin? And if so with what?
What is the time to cook for medium well?
why do we not keep on high heat the whole time during the cook process?
for the roast sear
Whooo
shroud is that u
Yes, beefs are definitely the least confident/competent part of my cooking. As a student you actually save yourself a lot of money learning to cook with fresh ingredients - at least here in Europe -, but cuts of meats regualry are just too heavy on my budget. So I know how to debone whole chickens, do a million things with ground beef, make stews and cut nice pork medallions, but I have almost nobexperience with steaks. :/
I can’t afford beef anymore.
:(