Tie the beef tenderloin in three or four places so it cooks evenly. Salt the beef all over and leave in the fridge uncovered 1 to 2 hours, if possible ideally overnight for best results.
Step 2
Mix the cracked black pepper, ground coriander seeds (Note Whole seeds give you a better crust), garlic powder, Dijon mustard, olive oil, Worcestershire sauce, smoked paprika, rosemary and thyme into a paste. Pat the beef dry and coat evenly. Leave at room temperature 45 to 60 minutes.
Step 3
Preheat oven to 400°F – 205°C. Heat a frying pan until very hot, then pour in 2 tsp olive oil. Lightly blot the surface of the beef to remove excess moisture. Sear 45 to 60 seconds per side for colour only.
Step 4
Place the beef on a rack over a roasting tray. Roast for 10 minutes. Turn oven down to 320°F – 160°C and cook about another 10 to 15 minutes. To be sure, use a meat thermometer and roast until the thickest centre reaches 122°F to 125°F – 50°C to 52°C for perfect medium rare. In my convection oven it too 25 minutes total. (Some of the crust left in the pan is part of the sauce, so don’t let it burn, should it start to get dark, add a little water)
Step 5
Rest uncovered 10 minutes, then tent loosely with foil for 5-10 minutes before slicing. While the meat is resting, it’s a good time to make the jus. Step 6
In the same pan or roasting pan on medium heat, heat a little butter and sauté the shallot and garlic until soft. (Note if the pan has any black bits, scrape them out first).
Step 7
Mix in the tomato paste and fry it 30 seconds.
Step 8
Pour in the red wine and simmer until reduced by half.
Step 9
Add the beef stock, Worcestershire sauce, sugar, sea salt and black pepper. Simmer until slightly thickened.
Step 10
Strain if you prefer a smooth sauce, then whisk in the remaining butter for shine.
**My own notes**: I make a tenderloin every year–at first I made it this way (sear first, then finish in oven) but I shifted to slow cooking it in a low oven and then finishing under the broiler. Either way, you don’t want to overcook this cut because it’s super lean–rare to medium-rare is what I shoot for.
Abbycat1962
Yes. That is how it’s done. Very basic, classic and perfect.
LaconicLacedaemonian
why not sear in the pan before adding the coating? it seems like it would burn the coating in the pan, but adding it after.the sear before the roast seems like it would work well.
LaconicLacedaemonian
why not sear in the pan before adding the coating? it seems like it would burn the coating in the pan, but adding it after.the sear before the roast seems like it would work well.
5 Comments
Source: [Recipe 30](https://recipe30.com/pepper-crusted-garlic-beef-tenderloin.html/)
3 lb – 1.3kg beef tenderloin trimmed
1½ tbsp cracked black pepper
½ tbsp ground coriander or whole seeds
1 tbsp fine sea salt
2 tsp garlic powder
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp Worcestershire sauce
1 tsp smoked paprika
1 sprig rosemary finely chopped
2 sprigs thyme finely chopped
For the sauce:
1 cup – 240ml red wine (Rich full bodied)
1 cup – 240ml beef stock
1 tbsp tomato paste
½ tsp sugar
1 shallot finely chopped
1 garlic clove crushed
1 tbsp butter
1 tsp Worcestershire sauce
½ tsp fine sea salt
Cracked black pepper to taste
Step 1
Tie the beef tenderloin in three or four places so it cooks evenly. Salt the beef all over and leave in the fridge uncovered 1 to 2 hours, if possible ideally overnight for best results.
Step 2
Mix the cracked black pepper, ground coriander seeds (Note Whole seeds give you a better crust), garlic powder, Dijon mustard, olive oil, Worcestershire sauce, smoked paprika, rosemary and thyme into a paste. Pat the beef dry and coat evenly. Leave at room temperature 45 to 60 minutes.
Step 3
Preheat oven to 400°F – 205°C. Heat a frying pan until very hot, then pour in 2 tsp olive oil. Lightly blot the surface of the beef to remove excess moisture. Sear 45 to 60 seconds per side for colour only.
Step 4
Place the beef on a rack over a roasting tray. Roast for 10 minutes. Turn oven down to 320°F – 160°C and cook about another 10 to 15 minutes. To be sure, use a meat thermometer and roast until the thickest centre reaches 122°F to 125°F – 50°C to 52°C for perfect medium rare. In my convection oven it too 25 minutes total. (Some of the crust left in the pan is part of the sauce, so don’t let it burn, should it start to get dark, add a little water)
Step 5
Rest uncovered 10 minutes, then tent loosely with foil for 5-10 minutes before slicing. While the meat is resting, it’s a good time to make the jus.
Step 6
In the same pan or roasting pan on medium heat, heat a little butter and sauté the shallot and garlic until soft. (Note if the pan has any black bits, scrape them out first).
Step 7
Mix in the tomato paste and fry it 30 seconds.
Step 8
Pour in the red wine and simmer until reduced by half.
Step 9
Add the beef stock, Worcestershire sauce, sugar, sea salt and black pepper. Simmer until slightly thickened.
Step 10
Strain if you prefer a smooth sauce, then whisk in the remaining butter for shine.
**My own notes**: I make a tenderloin every year–at first I made it this way (sear first, then finish in oven) but I shifted to slow cooking it in a low oven and then finishing under the broiler. Either way, you don’t want to overcook this cut because it’s super lean–rare to medium-rare is what I shoot for.
Yes. That is how it’s done. Very basic, classic and perfect.
why not sear in the pan before adding the coating? it seems like it would burn the coating in the pan, but adding it after.the sear before the roast seems like it would work well.
why not sear in the pan before adding the coating? it seems like it would burn the coating in the pan, but adding it after.the sear before the roast seems like it would work well.
Why do you tie it?