Salt Crusted Beef Tenderloin - How to Make Beef Tenderloin in a Salt Crust
Learn how to make a Salt Crusted Beef Tenderloin! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Salt Crusted Beef Tenderloin recipe.
The Best Roast Beef Fillet Recipe
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Ingredients:
700g of centre cut beef fillet
olive oil
salt and pepper
1. Preheat the oven to 240c.
2. Season the fillet with salt and pepper.
3. Heat a frying pan over a high heat and then add a splash of olive oil.
4. Sear the beef on all sides in the hot oil until browned, then pop into the oven for 15 minutes for rare or 20 minutes for medium.
5. Rest the meat after roasting, in a warm place and cover with foil for 6 minutes. Cut into thick slices and serve.
Peppercorn Crusted Beef Tenderloin
Beef tenderloin is one of the best cuts of meat, which means it requires an equally stellar recipe. The peppercorn crust covering the top of this cut adds a depth of flavor that's truly delicious!
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INGREDIENTS
- 2 lb center-cut beef tenderloin
- 2 1/2 tsp salt
- 1/4 tsp baking soda
- 1 head garlic
- 1 tbsp grapeseed oil
- 2 tbsp coarse ground black pepper
For the sauce:
- 3/4 cup minced red onion
- 1 1/2 cups beef stock
- 1 1/2 cups red wine
- 1 sprig thyme
- 1 sprig rosemary
- 1 1/2 tsp salt
- 1 tbsp water
- 2 1/2 tsp cornstarch
INSTRUCTIONS
- In a small bowl, combine the salt and baking soda. Sprinkle evenly all over the entire beef tenderloin. Set on a small baking sheet, cover, and place in the refrigerator for 1 hour.
- While the tenderloin is in the refrigerator, preheat the oven to 375°F. Cut off the top of the head of garlic, exposing all of the tips of the cloves. Drizzle with 1 tsp olive oil and wrap tightly in a piece of aluminum foil. Place in the oven until the garlic is caramelized, soft, and golden brown, 20-30 minutes. Once caramelized, remove from the oven and allow to cool.
- In a 4-quart saucepan, combine the onion, beef stock, red wine, thyme, rosemary, and salt. Bring to a boil and reduce to a low simmer. Allow the mixture to simmer until the liquid is reduced by half, 45-55 minutes. Once reduced, combine the water and cornstarch. Whisk until smooth and then whisk into the reduced sauce. Return the sauce to a simmer to activate the cornstarch and thicken slightly. Keep warm until ready to serve.
- After 1 hour, remove the beef tenderloin from the refrigerator. Reduce the oven temperature to 325°F. Heat 2 tbsp of neutral oil (grapeseed oil works well) in a 12-inch skillet over medium heat. When the oil is hot and shimmering, add the beef tenderloin. Sear the tenderloin on all sides to form a crust. The tenderloin will stick to the skillet at first, but once it easily releases, it is ready to turn, 2-3 minutes per side. Once seared, remove from the heat.
- In a small bowl, squeeze out the roasted garlic from the husk. Mix with the coarse black pepper to form a paste. Rub the paste all over the seared tenderloin. Place the tenderloin in the oven and roast until the desired internal temperature is reached (125°F for medium-rare, 130°F for medium, 140°F for well), 30-40 minutes. Remove from the oven and allow the meat to rest for 15 minutes before slicing. Serve with the warm sauce.
#Christmas #beef #holidays
How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre
Hello There Friends, Today I will be showing you how to Perfectly roast a Beef Tenderloin, if you haven't watched the video on how to Tie and Clean a Beef Tenderloin. You should definitely go watch that right now! Well what are you waiting for?? Here it is for you :) Now go Roast that Tenderloin that you already have cleaned and let me know how you did in the comments below!
RECIPE LINK:
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VIDEO LINKS:
Clean & Tie Beef Tenderloin:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Perfect Beef Tenderloin Roast Recipe + Sautéed Wild Mushrooms
A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that bone is the sirloin, which is how you get a T-Bone or Porterhouse steak, with a sirloin on 1 side and the tenderloin cut on the other side.
It’s extremely tender with very little marbling, which means it won’t have quite as much flavor as a sirloin or ribeye steak, but nonetheless, it’s still delicious. If you have any family members who aren’t big fans of animal fat in any way, then this cut of meat is for you.
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Ingredients for this recipe:
For the Herb and Garlic Sauce:
• 2 tablespoons finely minced fresh thyme
• 2 tablespoons finely minced fresh rosemary
• ¼ cup finely minced fresh Italian flat-leaf parsley
• ½ peeled small diced shallot
• 1 finely minced garlic clove
• ½ cup olive oil
• salt and pepper to taste
For the Steak:
• 2 2-pound center-cut beef tenderloins
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• salt and pepper to taste
How to Make Grilled Beef Tenderloin | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make a tender grilled beef tenderloin with a fresh herb rub. This recipe uses a charcoal or gas grill to sear and bake the tenderloin instead of a stovetop and oven. Combine together rosemary, dried thyme, garlic, salt, pepper, and olive oil to rub onto the tenderloin. Let the meat sear on the grill before letting it cook on the cooler side for around an hour. It’s a juicy summer meal that has immense flavor without adding any sauce.
#Allrecipes #Food #Recipe #Summer #Beef #Grill
Read the article and get the recipe here:
0:00 Introduction
0:13 Prepping the Tenderloin
0:50 Herb Rub
1:17 Searing on the Grill
1:56 The Perfect Bite
3:04 Bloopers
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How to Make Grilled Beef Tenderloin | Get Cookin' | Allrecipes.com