Slow Roasting the Tenderloin

This week's meat is beef tenderloin.

With holiday party season in full swing, give this a shot next time you need to feed people. I promise you, it is criminally simple (certainly, if you read this blog, I'd like to think you're capable of far more than this), and leaves one loads of time for other things — like fixing sexy amuses-bouche and drinking copious amounts of whiskey.

Beef Tenderloin (cribbed from FineCooking.com)

2 T EVOO
2 t coarsely chopped fresh thyme
2 t minced garlic
Kosher salt and fresh black pepper
4 lb beef tenderloin roast

Preheat oven to 250°F with rack in center of oven.

Mix salt, pepper, evoo, garlic, and thyme, and rub all over the tenderloin. Place the tenderloin on a rimmed roasting pan. Roast in oven until temperature reads 130°F at the thickest part for medium rare — about 1–1.5 hours. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.

The inside will be pink and beautiful, and taste like victory.

If you don't want to fart around with some touchy Bearnaise (as I did not), serve with the following (as I did; cribbed from my grandmother's 1961 New York Times Cookbook):

Horseradish Sauce

3 T butter
3 T flour
1-1/2 C beef stock
horseradish to taste

Heat stock in separate pot to boiling. Melt the butter in saucepan. Blend in flour w/wire whisk. Add boiling stock all at once, stirring vigorously w/whisk to blend until mixture is smooth and thickened. Add horseradish to taste. (I probably added a good tablespoon.)

 

I had some leftovers earlier today as a warm sandwich on a baguette, with a handful of spinach leaves, sliced comté, and the horseradish sauce. It was filthy good.

 

Comments

[Kay]

Had to look up EVOO... thought you had some exotic spice I don't have. It's hard to keep up from the woods in Pennsylvania.