Roast Beef Tenderloin with Remoulade Sauce
An entire beef tenderloin is one of those ideal holiday main courses that daunt many home chefs. I am here to eliminate that intimidation and to share how to cook a whole beef tenderloin in your own kitchen, ensuring it comes out perfectly cooked each time. I collaborated with my friends at Tony Chachere’s to present this tasty variation of a recipe for beef tenderloin, which is sure to impress at your holiday gathering. This Cajun beef tenderloin recipe with remoulade is packed with flavor and is ideal for serving at any holiday gatherings you might have this season.
I understand that preparing an entire tenderloin at home can be intimidating, particularly due to the high cost of this beef cut. However, with my advice and recipe, you can ensure a perfectly cooked tenderloin every single time.
To begin with, this tenderloin is not only flavored on the exterior, but I also inject it with Tony Chachere’s Creole Butter to guarantee a juicy cut of meat that is full of flavor. I likewise coat the exterior of the meat with a blend of Tony Chachere’s Creole Seasoning and fresh herbs to create a tasty crust on the tenderloin.
I enjoy searing the tenderloin in a pan before completing it in the oven to create a lovely crust on the meat. This stage is not mandatory, yet I believe this method truly elevates the tenderloin. Once the meat has been seared, I just set the tenderloin on a roasting pan or baking sheet that has a baking rack placed inside to ensure the oven's air circulates around the meat. What I enjoy about using a roasting pan is that the air circulates completely around the meat while it cooks, preserving the crust and cooking the tenderloin uniformly.
The key aspect of preparing a tenderloin is ensuring that you do not cook it too much. This specific cut of meat is most delicious when cooked rare to medium rare. I advise consistently using a timer to monitor the internal temperature and recommend having a meat thermometer for this purpose.
The internal temperature of the meat should read 125 for rare and approximately 130-135 for medium rare. I set a timer for 10 minutes and then evaluate and cook an additional 5 if necessary for preferred doneness. Once it is taken out of the oven, you need to allow it to rest for a minimum of 10 minutes before cutting to make certain the juices spread evenly in the tenderloin.
The outcome is an exceptionally tasty, flawlessly prepared beef tenderloin that can genuinely shine as the centerpiece of any festive dinner. I pair it with some tasty homemade remoulade sauce and roasted potatoes or veggies. I’m eager for you to give this recipe a go yourself.
Fixings
Broil Beef Tenderloin
- 1 meat tenderloin, around 2 pounds/1 kg, at room temperature
- 1 Tbsp olive oil
- Salt and pepper
Remoulade Sauce
- 1 egg yolk
- tsp Dijon mustard, more to taste
- 1 tsp anchovy glue
- ½ tsp tarragon vinegar
- ¼ cup olive oil
- ¾ cup nut or safflower oil
- 2 to 3 tablespoons hacked gherkins
- 2 Tbsp tricks
- 1 Tbsp hacked parsley
- 1 Tbsp hacked chervil
- 2 Tbsp hacked tarragon
- Newly ground dark pepper
- Lemon juice
- Salt
Directions:
Broil Beef Tenderloin
1. Heat the stove to 400°F/200°C. Gauge the meat and dish it twelve minutes for the primary pound and 10 minutes for each extra pound. Eliminate from the stove and let sit no less than 10 minutes prior to cutting.
Remoulade Sauce
1. Whisk together the egg yolk, mustard, anchovy glue, and vinegar. Add the olive oil drop by drop, whisking continually. Then speed in the nut oil. The blend should be extremely thick.
2. Mix in the gherkins, tricks, and spices. Change the amounts of any of these to suit your taste. Grind in some pepper. Taste, and change the flavors with salt and spurts of lemons. Makes 1 cup. Serve spooned over broil meat.Salted-caramel-apple-punch.
Broil Beef Tenderloin with Remoulade Sauce Video :
