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Roast Tenderloin Of Beef With Rosemary And Roasted Shallot Pan
GravyFrom : Home
Plate Episode : HPL110
This
tenderloin is also known as fillet strip and fillet of beef, and when
it is cut into steaks they are called filet mignon. This particular
cut of meat is very lean and tender. When meat is lean like this, it
doesn't have a lot of fat running through, as you see with some other
cuts. What this means if that if you cook it too well-done, it can
become tough. Marvin recommends not to cook it past medium
doneness.
Makes 6 servings
2-1/2 pounds tenderloin of
beef
3 tablespoons Marv's Garlic Rub (See Home Plate recipe)
1
tablespoon Worcestershire sauce
1-1/2 cups Roasted Shallot Pan
Gravy (See Home Plate recipe)
3 tablespoons olive
1. Preheat
the oven to 450°F
2. Cut the tenderloin across into 2 pieces
3.
Place them in a large bowl and pour in the Worcestershire sauce and 1
tablespoon of the oil
4. Roll the meat in the liquid
5. Then
pour off the liquid and sprinkle the Garlic Rub all over the
meat
6. Heat the remaining 2 tablespoons oil in a heavy-bottom
skillet over medium heat
7. Place the meat in the pan and sear for
1¿ to 2 minutes on all sides
8. Remove from the pan, place in a
roasting pan, and transfer to the oven
9. Roast the tenderloin for
15 to 20 minutes, turning the meat over at the halfway
point
10.Test after 15 minutes of cooking for
medium-rare
11.Using a meat thermometer, the internal temperature
should read 120° to 125°F 12.If you must eat it well-done, leave it in
the oven for another 7 to 10 minutes
13.Be sure to check the
doneness with your thermometer because cooking time can vary depending
on the thickness of the meat
14.Remove the meat from the oven,
place it on a cutting board, and let it rest for about 5 minutes (This
allows the meat to sop cooking and the juices to settle)
15.While
the meat is resting, heat the Roasted Shallot Pan Gravy in a medium
saucepan over medium heat
16.Slice the meat to the desired
thickness, drizzle the gravy over the top, and serve
17.Rosemary
has silvery green needle-like leaves and is highly aromatic. You can
find fresh rosemary year-round at your local
supermarket
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