How to Cook Beef Tenderloin in a Pan
This like shooting fish in a barrel and perfect whole beef tenderloin recipe is seared in a cast iron skillet until brownish and caramelized and so transferred to the oven at 400F to finish cooking.
Pan fry / sear the whole beef tenderloin starting time on the stovetop and and then transfer it to the oven to finish cooking. This leaves the tenderloin with a crusty exterior and a tender interior.
Don't have a bandage iron skillet? No worries, utilize any pan for this beefiness tenderloin recipe that is oven condom to 400F.
The outside edges of the beefiness tenderloin will always be more well done after cooking than the middle. Keep this in mind if you lot accept a couple people that like it more done.
Tying an Uneven Whole Beef Tenderloin
Whole beef tenderloins tin can have some loose uneven edges. Ask the butcher to tie the tenderloin together for yous then you don't accept to - they should exist happy to. Many times, it doesn't need to be tied, but enquire anyway just in case.
Don't be intimidated iff the loose edges of the whole beef tenderloin have not been tied. You know how to tie your shoes, catch some string and hack job information technology!
What'southward the Difference Between Beefiness Tenderloin and Filet Mignon?
Beef tenderloin is the large uncooked cut of meat before it is sliced. It's called filet mignon once it's sliced into individual pieces. Both are extremely tender cuts of beefiness with fiddling to no fatty.
Searing Whole Beef Tenderloin In A Cast Iron Skillet / Pan
Bandage atomic number 26 is best to use because it holds heat more evenly than other pan types and also tin can handle super hot rut. Lastly it goes from stovetop to oven with no problems or devastation of the pan.
Pre-oestrus the cast fe skillet in the oven while the oven is warming up. If you lot forget to practice this, then just estrus it up on the stovetop until you can see heat rising from the pan. Very light fume is good. Turn it downward if it'due south really smoking.
Having said that, be careful when handling the handle of the pan. We are so used to grabbing handles. Plow the handle into the counter, and then you don't grab information technology on accident while cooking. Likewise, when off the heat, place a dish towel or oven mitt over the handle and so you don't accidentally grab it and scorch your mitt.
The Trick to Searing Meat
The first side of any cutting of meat generally takes a little bit longer to sear than the other sides. This is because the pan is warming up and also warming upward every side of the beef even if it's non touching the pan.
I have the heat adequately high when adding the vegetable oil and beef tenderloin to the bandage iron pan, let's say 8 out of 10. Sear the beginning side for ~ two-3 minutes. Don't disturb the beefiness in the pan, but do gently check the bottom In one case around ane ½ minutes in to meet if the meat is browning and caramelizing.
Turn the heat down earlier flipping to the 2nd side, for me that'south going from heat level 8 to heat 6 ½ of the punch. Bank check out the video, that'south plenty hot enough for a petty fume and popping.
At that place are four sides to beefiness tenderloin. Each side will need less fourth dimension to sear and so the initial time of 2-3 minutes. The second side may need, ~ 1 ½ - 2 minutes. The tertiary side may need i - 1 ½ minutes. The fourth side is just flipped, butter added, and then information technology goes into the oven.
If the pan is popping and SMOKING hot dangerously at any point, turn it down or remove it from heat. Also, grab a splatter guard for easy make clean up if grease is going everywhere.
The Play tricks To Baking A Beefiness Tenderloin Or Anything Really.
Man. You don't want to mess up an expensive cut of meat like beef tenderloin or filet mignon. The trick for this beefiness tenderloin recipe is to know your oven. Is it spot on for temperature or does it run hot, cold, or uneven in certain places?
The best matter to do is undercook the beef tenderloin information technology if you're not sure. You tin can always put information technology back in or sear private pieces on the stovetop but y'all can't make it rarer. Once you take cooked this tenderloin recipe well and know your time on the item weight of the beef, brand sure to WRITE it down for the hereafter.
Retrieve the sides will always exist cooked more than the heart because they are more often than not smaller than the center and also because the rut is closer to all the edges.
The first fourth dimension I made this easy and healthy whole beefiness tenderloin recipe for my man, he freaked out because it melted in his oral cavity - it literally sent him to "swoon" foodlove.
Things In My Kitchen:
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- Tongs - my favorite kitchen tool. Turning meat is a breeze with some simple tongs.
- 12" cast iron pan - go straight from the stovetop to oven in a durable and reliable cast fe pan.
- Splatter guard - protect your confront, hands, and stovetop from grease splatters!
- Digital Oven Thermometer - Programmable and will tell you when you're meat is gear up.
- Cutting board - Sustainably harvested teak, got the groove for the juices, pretty.
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Easy Beefiness Tenderloin / Filet Mignon
EatSimpleFood.com
The outset time I made this piece of cake & healthy whole beefiness tenderloin recipe for my man, he freaked out because information technology melted in his mouth - information technology literally sent him to "swoon" foodlove.
- Prep Time: 5 minutes
- Cook Fourth dimension: 25 minutes
- Total Time: thirty minutes
- Yield: 5
- Category: Primary Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
- 2 pounds beef tenderloin
- ~ i teaspoon common salt
- compression black pepper
- 1 Tbsp vegetable oil
- 1 ½ Tbsp unsalted butter, cut into 3 slices
- horseradish sour foam sauce (optional)
- Let beef tenderloin stand at room temperature for 30 minutes - one hour before cooking.
- Preheat oven to 400F.
- Dry out the beef tenderloin off with a paper towel. Liberally salt the beef and add a chip of black pepper.
- Bring a large bandage iron pan up to medium-high heat and add enough oil to lightly coat the bottom of the pan.
- When hot, add tenderloin to pan (it should loudly sizzle - yous may want to grab a splatter baby-sit).
- Cook 2-3 minutes on three sides or until each side is dark brown. The first side takes the longest and the other sides a flake less time usually.
- Flip onto the quaternary uncooked side. Add together tabs of butter and immediately transfer pan to the oven.
- Cook ~ 15 minutes (for medium rare) or until desired doneness. A thermometer should read 115-120F for rare; 120-125F for medium rare; 130-135F for medium.
- Transfer beef to a grooved cut board and residuum covered loosely with aluminum foil ~ fifteen minutes.
- Serve on it's on (sliced sparse), with the butter from the pan, or with a horseradish sour cream sauce.
- Add roasted carrots and potatoes for a full meal. Happy Eating! Beckie
Notes
- The exterior edges of the beefiness tenderloin will always exist more well done than the inside. Keep this in mind if you have a couple people that like information technology more done.
- Don't have a cast iron pan? No worries, utilise whatsoever pan that is oven prophylactic to 400F.
Keywords: Beef Tenderloin, Filet Mignon, Gluten Free, Dairy Free, Carbohydrate Free, Keto, Paleo, Whole 30, Low Carb, Christmas, Thanksgiving, Easter
Source: https://eatsimplefood.com/easy-beef-tenderloin/
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