Italian Style Beef Tenderloin Oven Reverse Seared

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 124:8

    [8] Our help is in the name of the LORD,

        who made heaven and earth.

4-5 lb beef tenderloin peeled extreme trimmed it out to 2 tenderloins 

Got mine from Sam's club

There will be some small steaks and trimmings for stir fry as you trim 

Overnight Rub

1 T whole black pepper 

1/2 dried rosemary 

1/2 t dried thyme 

2 t garlic granules 

1-2 T kosher salt

2 T brown sugar

2 T Aglio olio seasoning 

Place herbs in bowl and crush with pestle

1 t olive oil rubbed on Tenderloins

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 or serve on mashed potatoes 

Trim roast of silver skin 

Tie the roast

Combine rub ingredients in a small bowl

Dry tenderloin with paper towels, 

rub outside with oil and roll in 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 70 min

Remove and rest 10 minutes

While the roast is resting, turn the oven up to 450°F

Place the roast back in oven, middle rack and cook until it reaches 125 degrees in about 10-15 min

Remove strings

Rest 10 minutes before serving

Serve with au jus or plain

Reverse Sear Oven Beef Tenderloin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 

Julia's Easy Harissa Spiced Beef Tenderloin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks ATK for sharing the recipe!!

Amazing!

Psalm 16:11

    [11] You make known to me the path of life;

        in your presence there is fullness of joy;

        at your right hand are pleasures forevermore.

1 peeled beef tenderloin (4-5 lbs)

Tie every 1 inch with all Cotton kitchen string

1 T kosher salt 

Wrap and refrigerate overnight

Harissa Rub 

2 T Paprika 

1 T Aleppo pepper

1 T ground coriander 

1 t ground cumin

1 t garlic granules 

3/4 t caraway seeds

Mix set aside

3 T Warmed Honey 

Brush top and sides of beef

Cover top and sides with rub

Ready to bake

Foiled Sheet pan with rack

Preheated 250 oven 1-1/2 - 2 hours

Cook to 115 degrees

Remove

Spray top with non stick spray

Put under broiler for 5-10 minutes to crisp up

Let rest

Julia's Secret sauce 

1 c fresh cilantro, chopped 

2 T dried mint or 1/4 c fresh mint

4 scallions, slit in half and chopped 

1/2 c Olive oil

2 T fresh lemon juice

1 T Garlic

1/4 t kosher salt

Shaved Beef Tenderloin

Hebrews 1:1-2

The Supremacy of God’s Son

[1] Long ago, at many times and in many ways, God spoke to our fathers by the prophets, [2] but in these last days he has spoken to us by his Son, whom he appointed the heir of all things, through whom also he created the world.

 

Reverse sear method was used cooking this beef.

Tender, juicy, tons of flavor!

Slightly rare!

Better than any deli meat I've ever tasted!!

 

2 lb or so trimmed Choice Tenderloin ( I got mine from Sam's) 1 piece was 1lb and the other was 1/2 lb

Remove from fridge a full 2 hours before cooking, grease with olive oil, cover all around with rub

 

Rub

2 t coarse kosher salt

1 t cracked black pepper

1/2 t onion powder

1/2 t garlic granules 

1/2 t light brown sugar

1/2 t yellow mustard seeds

Mix and set aside

 

Set oven temp to 225 degrees and preheat.

Add 1/2 c water to foil pan.

Place rack on top.

Spray rack with non stick spray.

Add Tenderloin and tuck thin end under.

Using middle rack of oven to cook uncovered for 2 hours or until meat reaches a internal temp of 125 -135 degrees.

Cool 30 minutes.

Freeze 1-1/2 hour to insure easy thin shaving slices.

Use very sharp knife.

 

Serving suggestions 

Shaved beef fried in skillet 

Toasted Croissant 

Cheese

Thin sliced Onion

Tomatoes with sub sandwich oil and vinegar

Arugula 

Yellow mustard

Beef Filet in Balsamic Gravy

Psalm 65:2-3

    [2] O you who hear prayer,

        to you shall all flesh come. 

    [3] When iniquities prevail against me,

        you atone for our transgressions.

2 c chunky chopped beef Filet 

2 t clarified butter

1 Leek, sliced

1/2 c mushrooms, sliced  

2 T roasted garlic, mashed 

1 t beef base seasoning 

Sprinkle seasoning over veggies.

Sauté until tender.

Add:

1 c water

3 T Balsamic vinegar

2 T Worcestershire sauce

3/4 T sugar or honey

Pinch red pepper flakes

Pinch rosemary 

Pinch thyme 

Sauté for 5 minutes, add beef.

Add:

Cornstarch slurry

1 T water

1 t cornstarch 

When thickened, serve over rice or mashed potatoes. 

Beef Tenderloin with Persillade Relish

26 Eight days later, his disciples were inside again, and Thomas was with them. Although the doors were locked, Jesus came and stood among them and said, "Peace be with you."

27 Then he said to Thomas, "Put your finger here, and see my hands; and put out your hand, and place it in my side. Do not disbelieve, but believe."

28 Thomas answered him, "My Lord and my God!"

29 Jesus said to him, "Have you believed because you have seen me? Blessed are those who have not seen and yet have believed." - John 20:26-29

Can't even express how good this was!

Made a few changes but nothing major.

My inspiration came from the America's Test Kitchen recipe.

The relish is yummy!

1 4-1/2 lb extreme peeled prime beef Tenderloin (Costco)

Rub

2 1/4 t kosher salt

1 t black pepper 

1 t baking soda

2 t roasted garlic, mashed 

1 T olive oil

Potatoes

3 T olive oil

2 bags of tiny Yukon gold potatoes

5 scallions, diced

2 T roasted garlic

1 T smoked paprika

Salt and pepper

1/2 c water to deglaze the pan

Persillade Relish for serving

3/4 c diced parsley

1/2 c olive oil

6 T mild pepper rings, diced, plus 1 t of the brine

1/4 c capers, rinsed and diced 

1 scallion, diced

1 T roasted garlic 

1 t sugar

1/4 t each kosher salt and black pepper 

Mix well.

Beef directions 

Make the rub. 

Pat dry beef.

Turn under small thin tail, tie with kitchen string every 2 inches.

Cover beef with rub and let set out at room temp for 1 hour.

Potatoes directions

In a large metal roasting pan, heat the oil over 2 cooking eyes , add the scallions, garlic and seasoning, cook until scallions are tender. 

Take off stove eye and add water.

Scrape the bits off bottom and stir into water mixture.

Add potatoes and stir around to coat.

Bake in a 425 oven for 20 minutes.

Remove from oven and stir again.

Direction to finish 

Turn heat to 300 and add beef to top of potatoes.

Put in middle rack and add pan back in oven.

Bake 55 minutes or until internal temp is 120 degrees. 

Turn on broiler and roast 5-10 minutes to develop a slight crust.

Remove to cutting board, tent with foil, rest 15 minutes.

Slice and put a thin layer of the relish down the middle.

EJ's Beef Tenderloin

4 Then I called on the name of the LORD: "O LORD, I pray, deliver my soul!" 

5 Gracious is the LORD, and righteous; our God is merciful.  - Psalm 116:4-5

First you must get a good cut of beef. I recommend Costco and get the one that's trimmed and ready to cook. It's pricey but worth every dime!!!

1 trimmed beef tenderloin 

Kosher salt

Coarse Cracked Black Pepper, I love Malabar from Costco

Herb butter

1 stick butter, softened 

1 T snipped Fresh chives

1 t Fresh Greek oregano

1 t Fresh Rosemary

1 t Roasted garlic, mashed

1 t Fresh Lemon Thyme

Add to butter and stir.

Place unopened tenderloin on counter 3 1/2 hours before cooking.

This allows meat temp to become even to allow for even cooking.

After 2 hours, open, rinse, place on a cutting board lined with parchment.

Using cotton kitchen twine, tie meat every 3 inches tucking under the end that's thin.

Being careful not to tie so tight that it digs into the meat.

Liberally salt and let sit 45 minutes.

Preheat oven to 425 degrees.

Using a drizzle of olive oil, in a skillet, sear beef.

Let rest 15 minutes to allow for cooling.

Now cover the beef with the herb butter.

Sprinkle with coarse pepper.

Place on a rack so that the heat will be distributed evenly around all sides.

Cook until internal temp is 140 degrees.

Do not go over 140, it's a perfect!!!

Remove from oven, loosely foil and rest, in the rack for 15 minutes.

Remove to cutting board.

Snip strings and remove.

Be prepared for comments like "this is better than a restaurant", and "can I have the recipe?

Java Crusted Beef Tenderloin

                                                                                                                           





Psalm 144:3 O LORD, what is man that you care for him, the son of man that you think of him?

1 small to medium size Trimmed Beef Tenderloin
1 C Red wine (roasting liquid)

Java Rub
6T instant Espresso
2T kosher salt
2T black pepper
2T brown sugar
2T smoky paprika
2T onion powder
1t minced garlic

Mix rub well.

Cover loin with rub and place in zip-lock, let rest in fridge overnight.

Preheat convection toaster oven to 350 degrees.
Take loin out of bag and cover with another coating of rub.
In a foil pan, place on a rack over the roasting liquid.
Roast until internal temp is 140 degrees for rare, 160 degrees for med. for 30 minutes.
Let rest 15 minutes before carving.