tenderloin beef

4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp butter, salted, softened
2 tsp garlic, minced
1 tsp horseradish, prepared or dijon mustard
1 tsp rosemary, minced or thyme

Here is a good chart to go by.

RARE – 115°F – 120°F
MEDIUM RARE – 120°F – 125°F
MEDIUM – 130°F – 135°F

用料  

tenderloin beef的做法  

1. Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in blog post for demonstration

2. Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.

3. Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.
   Preheat oven to 425 degrees F.
   Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
   Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.
   Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.