Certified Angus Beef brand KitchenDate of publication
Title : How to Cook a Beef Tenderloin Roast
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Whoever that girl is, she doesn't know meat. The tenderloin does not have much marbling. It is tender because of it's in a place that doesn't get much exercise, right next to the strip. But not much marbling, and not too much flavor. That's why it's usually done with a sauce, cognac sauce, steak au poivre, etc.
After watching the 4 top chefs I could think of, and a few we never heard of, we found this one. Leap of faith and trusted this video, got the app and used it on our two beef tenderloins for Christmas Eve. We like ours on the med rare side of medium.......sheer perfection!!! THANK YOU!!! Happy Holidays!
Great simple method. I Like the oven sear, instead of the pan sear why take the extra step. I have learned that as any of these roast rest, they will pick-up at least 15 to 20 degrees which will over cook your target internal temp. I keep the temp probe in while the meat rests, if it starts to exceed the target temp I will carve it up to stop the cooking process.