Description
perfect beef tenderloin (it's all in the trimming)
Ingredients
| 1 | tenderloin | |
| whole grain mustard | ||
| salt & pepper |
Notes
beef tenderloin is easy to make, so don't worry about ruining a relatively expensive cut of meat. taking the time to trim the piece well makes all the difference. the tenderloin is generally around 2.2 kilos (5lbs) and is tapered. you'll want to cut it in half and tie it up to even cooking. you'll never have leftovers!
Instructions
preheat oven to 450 degrees. cut off the "cutlet" from the tenderloin main piece. it cooks at a different temperature, and can be used as a stir fry. trim off the fat (i use my hands) and carefully slice off the thin silvery skin that covers part of the meat (it takes a bit of patience, but is worth it!) cut the tenderloin in two. one piece will be robust, the other will have a little tail. tuck the tail under and tie off both pieces of meat with butcher's twine at about an inch or so apart so the two pieces are the same.
sprinkle with sea salt and fresh ground pepper and brown each side in a skillet (a couple of minutes on each side). take off heat and smear meat with whole grain mustard (can add herbs if you like). put in the oven for 15-30 mins (it really depends) until interior temperature reaches 120 or your at the end of that time limit. set aside for 15 minutes. slice and serve. should be pink in the middle. (with two pieces, you can adjust cooking time on one for people who like things more well done)
