Cooking Beef Tenderloin
December 24, 2011 by staff
Cooking Beef Tenderloin, Serves: 6 / Preparation time: 20 minutes (plus a minimum overnight to dry the beef) / Total time: 1 hour, 20 minutes
2 pounds well-trimmed center-cut beef tenderloin about 3 inches in diameter
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
2 cups water
1 cup wine
1 large garlic clove, crushed
1 sprig tarragon
12 to 18 large shrimp (about 2 to 3 per serving, depending on the size) with shells on
2 teaspoons canola oil
1/2 cup unsalted butter
1 teaspoon coarsely chopped tarragon
Place the beef tenderloin on a tray and pat dry with paper towels. Refrigerate the tenderloin overnight and up to 2 days to dry-age it.
Several hours before you cook the beef remove it from the refrigerator and tie it in several intervals with kitchen string. Mix together the salt and black pepper and rub all over the tenderloin. Return the tenderloin to the refrigerator for 1 hour.
Meanwhile, cook the shrimp. In a large pot, place the water and wine. Bring to a boil. Add the garlic and tarragon sprig. Add the shrimp and reduce the heat to low.
Cover the pot and cook shrimp 3 to 5 minutes or until just opaque. Remove the shrimp and cool. When cool enough to handle, peel them, leaving the tail intact. Set the shrimp aside. Discard the shrimp cooking liquid.
To make the tenderloin, remove it from the refrigerator 30 minutes before cooking. Preheat the grill to medium-high or preheat the oven to 400 degrees. In a large skillet, heat the oil over medium-high heat. Place the tenderloin in the skillet and sear it on all sides, about 1 to 2 minutes per side. Transfer the tenderloin to the grill. If roasting in the oven, transfer to a sided baking sheet.
Grill or roast the tenderloin about 25 minutes or until it reaches an internal temperature of 115 to 120 degrees on an instant-read thermometer in the thickest part of the tenderloin. Immediately remove it from the grill or oven and let it rest for 10 minutes. The tenderloin will continue to cook while it rests.
Meanwhile, in a large pot, melt the butter and add the chopped tarragon. Add the cooked shrimp to the warm butter to heat it through, about 3 to 5 minutes, turning the shrimp after a few minutes to coat it with the warm butter.
To serve, slice the tenderloin into 1/4-inch-thick slices. Place several slices on a plate and serve with 2 to 3 shrimp per serving.
From and tested by Susan M. Selasky for the Free Press Test Kitchen. 442 calories (46% from fat), 23 grams fat (11 grams sat. fat), 1 gram carbohydrates, 54 grams protein, 609 mg sodium, 243 mg cholesterol, 0 grams fiber.
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