Psalm 63:1-4
A Psalm of David, when he was in the wilderness of Judah.
[1] O God, you are my God; earnestly I seek you;
my soul thirsts for you;
my flesh faints for you,
as in a dry and weary land where there is no water.
[2] So I have looked upon you in the sanctuary,
beholding your power and glory.
[3] Because your steadfast love is better than life,
my lips will praise you.
[4] So I will bless you as long as I live;
in your name I will lift up my hands.
Reverse sear is a great way to make Beef Tenderloin!
So tender and juicy on the inside and crispy on the outside!
4 lb beef tenderloin ( I did 2 tenderloins) (Bought a whole $135. peeled extreme one from Costco and trimmed it out, 2 tenderloins, 4 1/2 inch steaks and 1-1/2 lb of beef chunks for gyros)
1 T whole black pepper
2 T fresh rosemary chopped
1 T fresh thyme leaves
2 T roasted garlic
1 T kosher salt
1 t brown sugar
Place herbs in bowl and crush with pestle
Add
2 T olive oil
Au jus
1 c Cabernet Sauvignon
1/2 c water
1/4 c Leeks, chopped
1/4 c Onions, diced
1 small Carrots, diced
2 T roasted Garlic
1/8 c Celery, diced
2 T Worcestershire sauce
Add to bottom of cooking pan with Tenderloin on top on a rack
Strain veggies and dip beef into au jus
Trim roast of silver skin
Tie the roast
Combine peppercorns, rosemary, thyme, kosher salt, garlic and brown sugar in a small bowl
Dry tenderloin with paper towels,
rub outside with the herb mixture
Place tenderloin on a rack with pan underneath
Place in fridge overnight
Remove tenderloin from the fridge an hour before cooking
Preheat oven to 225°F
Bake until internal temperature reaches 120°F, about 60 min
Remove and rest 10 minutes
While the roast is resting, turn the oven up to 450°F
Place the roast back in oven and cook until it reaches 125 degrees in about 10-15 min
Remove strings
Rest 10 minutes before serving
Serve with au jus and creamy horseradish
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