Perfect Beef Tenderloin

By á-4084

This beef tenderloin will melt in your mouth. The optional Board Dressing adds the distinctive flavors of fresh herbs, capers and garlic to make the dish truly memorable.

Ingredients

• BOARD DRESSING (Optional):
• 1(4-pound)1 (4-pound) trimmed beef tenderloin, tied with kitchen twine
• 4teaspoons4 teaspoons Kosher salt
• 1tablespoon1 tablespoon coarsely ground black pepper
• 2tablespoons2 tablespoons unsalted butter
• 1tablespoon1 tablespoon olive oil
• 1/4cup1/4 cup fresh flat-leaf parsley, very finely chopped
• 3tablespoons3 tablespoons fresh oregano, very finely chopped
• 2tablespoons2 tablespoons capers, drained, very finely chopped
• 1clove1 clove garlic, minced (or 1 large shallot, finely chopped)
• 1/2teaspoon1/2 teaspoon Kosher salt
• 2tablespoons2 tablespoons extra-virgin olive oil
• 2teaspoons2 teaspoons red wine vinegar

Details

Servings 16
Preparation time 10mins
Cooking time 645mins
Adapted from cookinglight.com

Preparation

Step 1

Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

Remove beef from refrigerator; let stand at room temperature 1 hour.

Preheat oven to 250°F.

Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.

Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.

Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired (see below), and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

BOARD DRESSING:
Combine parsley, oregano,capers, garlic and salt on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches).