Roasted Beef Tenderloin Recipe - NYT Cooking - cooking.nytimes.com

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Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

A whole beef tenderloin is a holiday splurge, an ideal party centerpiece that tastes as good hot as it does at room temperature. It also looks impressive, especially if it’s evenly rosy through the center and nicely browned on the outside. To achieve that, a combination of soy sauce, Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing and gives the mild meat a more complex savory flavor. So does a classic creamy horseradish sauce. This cut would also be delicious with herby chimichurri or a rich béarnaise and goes with just about any holiday side dish. An untrimmed beef tenderloin costs a lot less than one that comes peeled and tied. Follow the tip to prepare it yourself and use the trimmings to make stock.

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Ingredients

Yield: 8 to 12 servings

• 1whole (4-pound) beef tenderloin, peeled (trimmed) and tied (see Tip)
• 2tablespoons unsalted butter, melted and cooled
• 1tablespoon soy sauce
• 2teaspoons Worcestershire sauce
• 1teaspoon granulated sugar
• Coarse sea or kosher salt and coarsely ground black pepper
• Chopped parsley, for serving (optional)
• Horseradish sauce, for serving

Preparation

1. Take the beef out of the refrigerator an hour before cooking so that it will cook evenly and not end up overdone on the outside while the center is still cold. Pat it very dry if it isn’t already.

2. Heat the oven to 450 degrees. Line a large sheet pan with foil. Place the beef on the pan.

3. Mix the butter, soy sauce, Worcestershire sauce and sugar in a small bowl until the sugar dissolves. Pour the mixture all over the beef, using your hands to spread it around. Sprinkle the beef generously with salt (about 2 teaspoons) and press in an even coating of pepper (about 1 teaspoon).

4. Roast until browned and a meat thermometer inserted in the center registers 120 to 125 degrees for medium-rare, 25 to 30 minutes. (Start checking at 20 minutes to make sure you don’t overcook the meat.) Use the foil to lift and transfer the beef with its juices to a cutting board. Let rest for 15 to 20 minutes. The internal temperature of the meat will rise 5 to 10 degrees as it rests.

5. Transfer the beef to the cutting board, reserving the foil with its juices, and cut the beef into slices for serving. Arrange on a serving platter and pour over all of the juices from the foil and cutting board. Sprinkle with parsley, if you’d like, and serve with the horseradish sauce.

Tip

• Beef tenderloin usually comes “peeled,” which means all of its excess fat and silverskin have been trimmed and the meat is tied at 1-inch intervals. You can ask the person at the meat counter to do it for you if it hasn’t been prepared, or you can trim and tie it yourself at home. To trim the meat, pull or slice off all excess fat and gristle, then slice off any silverskin, the thin, silvery white skin covering the meat. To tie the meat, tuck 4 to 5 inches of the thin, tapered end of the tenderloin under the meat to match the thickness of the other end of the meat and create an even cylinder. Use kitchen string to tie the meat at 1-inch intervals. This will hold the tucked-in end in place and also help the meat maintain its cylindrical shape while roasting.

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Roasted Beef Tenderloin Recipe - NYT Cooking - cooking.nytimes.com
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