A special occasion calls for a special dinner, and this simply divine beef recipe is the perfect centerpiece for any celebration. The method is foolproof, resulting in a perfectly pink inside and a gorgeous seared crust. Once sliced, beef tenderloin becomes the extremely expensive “filet mignon” cut served in fancy restaurants. Serve it with its butter basting liquid or top it with a stunning and equally simple homemade blender Béarnaise (the recipe follows; don’t forget to add the macros if you include it); the classic pairing is a holiday-dinner showstopper. Note: this recipe requires you salt and refrigerate the beef at least 4 hours before cooking; it also requires the beef is tied, which a butcher can do for you or you can do for yourself with butcher’s twine. (Find easy videos on how to tie online!)
Rub the tenderloin with 1 tablespoon salt, wrap tightly in plastic, and refrigerate for at least 4 hours in advance and up to 2 days.
Preheat the oven to 225°F (105°C). Line a rimmed baking sheet with aluminum foil, turning up the foil’s edges.
Remove the tenderloin from the refrigerator, pat it dry with paper towels, then place it on the foil-lined pan. Rub the meat with the oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, then cook until a meat thermometer inserted into the center reads 120°F to 125°F, 1-1/2 to 2-1/2 hours, depending on your oven and the meat’s temperature after coming out of the refrigerator.
Meanwhile, in a small sauté pan, combine the butter, garlic powder, thyme, and rosemary. Heat over medium heat until the butter melts and begins to bubble. Keep warm. Place an oven rack 6 inches from the broiler. Preheat the broiler.
Pour the melted-butter mixture over the roast. Return roast to the oven and broil about 4 inches from the heat source for 2 minutes to quickly develop a crust.
Remove the roast from the oven, let it rest for 15 minutes, slice, drizzle with butter sauce/pan drippings, sprinkle with salt, and serve.
This classic, creamy butter-tarragon sauce is fancy but effortless, thanks to this simplified blender preparation. Be sure the butter is hot when you add it to the blender; adequate heat allows the butter to cook the eggs as they blend together.
In a small saucepan, combine the vinegar, white wine, shallot, 1 tablespoon of the tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil and lower to a simmer over medium heat until the mixture is reduced to a few tablespoons, about 5 minutes. Cool slightly.
Transfer the cooled mixture to a blender and add the egg yolks and 1 teaspoon salt. Blend for 30 seconds. With the blender on, slowly pour the hot melted butter through the opening in the lid. Add the remaining tarragon leaves and pulse for a few times.
If the sauce is too thick, add a tablespoon of water to thin. Garnish with a little chopped tarragon and serve immediately.
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