If you’re tired of the traditional turkey on Thanksgiving and Christmas beef tenderloin will make for a great alternative for your next holiday dinner. A taste so good you’ll forget all about the traditional bird.
This special cut of meat is perfect for the holidays because it feeds a large amount of people and doesn’t require a ton of work. With just a little bit of prep, the right cookware and a meat thermometer, you’ll have a juicy cut of roast beef tenderloin that’ll make your guests begging you to make it time and time again.
What Is a Beef Tenderloin?
Beef tenderloin is the most tender cut of beef and it is located within the loin. This is also where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. There is very little fat within the tenderloin, making it a very lean cut. Because of all that, beef tenderloin is one of the most expensive cuts of beef.
When cooking beef tenderloin, it’s important to cook it to an accurate temperature. The recommended cook for beef tenderloin is medium-rare. At medium-rare this roast will have the ideal level of tenderness and will melt in your mouth. Slices towards the ends of the roast will be cooked to medium or medium well, while the center remains a perfect medium rare. We recommend you use a meat thermometer for 100% accuracy.
Preparing Beef Tenderloin
Step 1: Trim
Start by trimming your beef tenderloin if it is not already trimmed for you. To trim the beef tenderloin, you’ll want to remove the silver like skin that runs down the length of the tenderloin. Run your knife gently underneath while pulling it up with your other hand. Trim off any other excess fat around the outside.
Step 2: Tie
This cut of meat is not uniform in shape but needs to be to get the beef to cook evenly so it’s important to tie it up and make it as uniform in shape as possible. If not already tied, using butcher’s twine you can easily tie it up. Tuck the long-pointed end into the thicker part of the tenderloin creating a uniform cylinder shape. This video shows you how.
Step 3: Chill
To give your tenderloin a delicious crust on the outside, leave it in the fridge overnight unwrapped. This will dry out the surface, allowing you to gain a perfectly browned crust when seared.
Beef Tenderloin Recipes
The internet has no shortage of recipe ideas for this delicious cut of meat. Try something new! For the holiday season we like adding a special twist using special sauces like red wine, orange horseradish, browned garlic butter, to name a few. Here is a link to some of our favorites:
Once Upon a Chef: Beef Tenderloin with Red Wine Sauce
New York Times Cooking: Garlicky Beef Tenderloin With Orange Horseradish Sauce
The Sta At Home Chef: Garlic Brown Butter Roasted Beef Tenderloin
Deer Trail Meat Co. is based out of Deer Trail. Colorado and offers beef and pork that are grass-fed, grain finished without the use of chemicals, hormones, or steroids. Our online ordering makes it easy for you to get quality beef and fair prices. You have the option of relying on our in-house butcher’s choice of cuts or you have the option to customize your order to suit your family’s needs. Farm to table without compromise. Visit our website to learn more.
