Butter roasted beef tenderloin. This, without a doubt, is an incredibly decadent dish. A dish for a celebratory occasion! I make beef tenderloin at Thanksgiving, as I like making an alternative to roast turkey. This was one of the dishes at my NYC culinary program a couple of years ago. Naomi Pomeroy of Beast in Portland, OR, made this dish with grass-fed beef, and it was outstanding. If the butter is too much for you, just rub olive, salt and pepper on the beef. Let it sit at least 30 minutes at room temperature before cooking. Happy Thanksgiving!!
- 1 2-3 pound strip loin roast or 1 3 1/2 pound beef tenderloin (have the butcher trim and tie it if you don’t want to do it yourself)
- 6 ounces unsalted butter
- Sea salt and freshly ground pepper
- 1 ounce fresh herbs (such as rosemary or thyme)
Pre-heat the oven to 400 degrees. Take the beef out and let it sit at room temperature for at least 30 minutes. Generously coat the beef with salt and pepper. Heat a metal sheet tray (or oven safe pan). When tray is hot add the butter. When the butter is almost melted, remove the tray and roll the beef in butter carefully and thoroughly, and put the tray back in the oven. Turn the beef over after 5-7 minutes.
Use your thermometer to take the internal temperature in several places. This is the only way not overcook your meat! When the thermometer reads 120 degrees the beef is rare, and at 130 it’s medium rare. Continue to cook it until the thermometer reads 140 degrees for medium Let it rest for 5-10 minutes on a bed of herbs and lightly cover with foil. The temperature will continue to rise a little more. Cut the strings and slice to desired thickness. Serves 8
- 1 1/2 cups creme fraiche or sour cream
- 1/2 cup prepared white horseradish
- 6 tablespoons chopped fresh chives
- 4 teaspoons fresh lemon juice
Whisk all ingredients to blend in a small bowl Season with salt and freshly ground black pepper. Yields 2 cups and can be made 2 days ahead, cover and chill in the refrigerator.