The tenderloin is from the back of the cow, just in front of the butt and behind the ribs. There is not much movement there, so there is not a lot of muscle, so you end up with a very tender cut of meat.
Ingredients
- 3-4 pound center cut Beef Tenderloin
Step by Step
- Put into mixing bowl :: 1 TBL each Grandpa's Thunder Powder or Arghhh Powder, brown sugar
- Mix with 1 tsp salt, pepper and corn starch, baking soda
- Keep any ground remnants for use the following day
- Tie your tenderloin with butchers twine every inch to help with even cooking and help with equal separation
- Pat roast dry and cover very well with your ground ingredients
- Let rest 1 hour at room temperature or uncovered in the fridge overnight.
- Bring up to room temperature the next day – on the counter for about 1 hour
- Chop one entire head of garlic, two carrots, two stalks celery and one large onion and saute in a pan.
- Toss in 1 TBL paprika and whatever remnants of your rub you might still have
- Add 1/2 C water to the bottom of the pan
- Dump the pan into the bottom of baking pan
- Fill the bed the rest of the way with baby potatoes.
- Bake at 425º for about 15 minutes
- Remove the baking dish, and put tenderloin on top of the chopped vegetables
- Brush lightly with EVOO
- Reduce heat to 300º and cook 50-60 minutes
- At 25 minutes rotate your pan in the oven – front to back
- It is better to cook to an internal temperature of 120 – 125º (for medium rare) rather than just watching the clock
- Remove from oven and tent with foil and let rest 15 minutes
- Cut medallions and plate before clipping off the string.
- Clip off strings and serve with veggies.
Persillade Sauce
- 3/4 C chopped parsley
- 2 minced scallions
- 8 cornichons or gerkin pickles
- 1 tsp apple cider vinegar
- 2 TBL capers – chopped
- 5 cloves minced garlic
- 1 tsp sugar
- 1/4 salt and pepper
- 1/2 C EVOO
Serve with potatoes
