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Juicy Tenderloin Recipe: A Culinary Delight

When it comes to elegant home cooking, few dishes can rival the succulence of a well-prepared beef tenderloin. Known for its tenderness and rich flavour, tenderloin is a cut that embodies the artistry of fine dining right in the comfort of your kitchen. This distinctive cut of meat is perfect for special occasions or a lavish Sunday roast. Here’s how to prepare a delightful, juicy tenderloin that will leave your guests raving.

Ingredients

• 1.5 kg beef tenderloin, trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• Salt and freshly ground black pepper
• 150 ml red wine (optional, for deglazing)
• 50 g unsalted butter

Equipment

• A heavy-duty frying pan or skillet
• An oven-safe roasting pan
• Meat thermometer
• Kitchen twine (optional, for even cooking)

Preparation

1. Prepping the Tenderloin: Remove the tenderloin from the fridge about 30 minutes before cooking, allowing it to come to room temperature. This ensures an even cook throughout. Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6.

2. Seasoning: Pat the tenderloin dry with kitchen paper, then rub it all over with olive oil. Generously season with salt and freshly ground black pepper. Combine the minced garlic, chopped rosemary, and thyme, and rub this fragrant mixture into the meat.

3. Searing the Meat: In a heavy-duty frying pan, heat a tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully place the tenderloin in the pan. Sear the meat for about 4-5 minutes on each side, or until it is beautifully browned all over. Don’t forget to sear the ends as well!

4. Roasting: Once the tenderloin is browned, transfer it to an oven-safe roasting pan. If desired, you can tie the tenderloin with kitchen twine to ensure even cooking. Insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven for about 20-25 minutes for medium-rare (the internal temperature should reach around 55-60°C). For medium, aim for 60-65°C.

5. Resting: Once the tenderloin has reached your desired doneness, remove it from the oven and let it rest for at least 15 minutes. This resting period allows the juices to redistribute, ensuring that every slice is juicy and tender.

6. Making the Sauce: While the meat is resting, you can prepare a simple sauce. In the same frying pan used for searing, add the red wine if using, scraping up any browned bits stuck to the pan. Let it reduce by half, then whisk in the unsalted butter to give the sauce a glossy finish. Season with salt and pepper to taste.

Serving

Slice the tenderloin into medallions and arrange them on a warmed platter. Drizzle the red wine sauce over the top and garnish with additional fresh herbs if desired. This dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp salad.

Conclusion

A juicy beef tenderloin impresses with its flavour and tenderness, making it a standout dish for any celebration or Sunday dinner. With just a few simple ingredients and steps, you can elevate your cooking and create a mouth-watering experience that your family and friends will cherish. Enjoy the process, and most importantly, savour every succulent bite!