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Recipe: Academie De Cuisine Tenderloin Of Beef
Similar Categories: Academie, Cuisine, Tenderloin, Beef
Academie De Cuisine Tenderloin Of Beef
1 beef tenderloin
Preheat oven to 400F.
Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lengthwise. In a large sauté pan, heat the oil until very hot and sauté the meat on all sides.
Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.
See note Remove from oven and let rest at room temperature or in a lukewarm place for 15 minutes before carving. This is important to allow the juices concentrated in the center to permeate all around the meat.
SPECIAL NOTE; you can sear this 2 to 3 hours ahead of the roasting time.
1 beef tenderloin
Preheat oven to 400F.
Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lengthwise. In a large sauté pan, heat the oil until very hot and sauté the meat on all sides.
Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.
See note Remove from oven and let rest at room temperature or in a lukewarm place for 15 minutes before carving. This is important to allow the juices concentrated in the center to permeate all around the meat.
SPECIAL NOTE; you can sear this 2 to 3 hours ahead of the roasting time.
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