Beef tenderloin, also known as eye fillet, is a special occasion dish that is perfect for feeding a large number of people. It is the most tender cut of beef, located within the loin, and comes from the spine area of a cow. The muscle tissue in this area does not do much, making the meat soft and buttery. While it is one of the most expensive cuts of beef, it is also the leanest, with very little fat. This can make cooking it more difficult, as most of the distinctive flavour in meat comes from fat. Therefore, it is important to season a beef tenderloin generously.

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What You'll Learn

Seasoning a beef tenderloin with salt and pepper is a straightforward process, but there are a few things to keep in mind to ensure the best results. Firstly, it's important to trim any excess fat from the tenderloin, leaving a little bit for flavour. Then, you can pat the meat dry with paper towels and let it sit at room temperature for at least 30 minutes. This will help the meat come to room temperature, which is ideal for even cooking.

Next, you can begin the seasoning process. For a simple approach, sprinkle salt and pepper generously all over the meat. You can use a five-finger pinch of each for a good amount of seasoning. Be sure to sprinkle all sides of the tenderloin, as it will be sliced after cooking, resulting in a smaller surface area for the seasonings. You can also rub the salt and pepper into the meat with your fingers to ensure it is evenly coated. If desired, you can let the seasoned meat sit uncovered in the refrigerator for at least 12 hours or even two days, which will enhance the flavour and texture of the meat.

For a more intricate seasoning technique, you can try a salt crust. To do this, combine kosher salt, pepper, rosemary, garlic, and egg whites in a large bowl and mix until it forms a moist paste. Spread this mixture onto a rimmed baking sheet and place the tenderloin on top, pressing it into the salt crust. This method ensures a perfectly seasoned tenderloin and is a unique way to impress your guests.

Additionally, you can pound peppercorns and press them onto the surface of the meat for an extra punch of flavour. This technique works well if you're a fan of pepper and want a bold flavour profile. After seasoning, you can sear the tenderloin in a hot pan with a little butter to create a delicious crust before roasting it to perfection.

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Seasoning a beef tenderloin roast is a great way to add flavour to your meat. One way to enhance the seasoning process is to let the beef rest uncovered. This technique not only allows for deeper seasoning but also helps to create a drier surface, which is ideal for achieving a more efficient sear and a desirable crust on the meat.

To achieve this, start by seasoning your beef tenderloin generously with salt and pepper. You can also use specialised seasoned salt, such as Lawry's Seasoned Salt, and add other seasonings like lemon pepper to taste. After seasoning, place the beef uncovered in the refrigerator for at least 10 hours or preferably overnight. This resting period allows the salt to penetrate the meat more deeply, resulting in a more flavourful roast. Additionally, the dry, cold air of the refrigerator helps to remove moisture from the surface of the meat, promoting better browning when seared.

It is important to note that the beef should be brought to room temperature before cooking. Remove the beef from the refrigerator about 2 hours before cooking and let it sit uncovered at room temperature. This step ensures that the inside of the roast cooks more evenly.

After the beef has reached room temperature, you can proceed with the searing and roasting process. Heat a heavy skillet, preferably cast iron, over medium-high heat and add oil with a high smoking point, such as avocado oil or olive oil. Place the tenderloin in the hot pan and sear for about 3 to 5 minutes per side, creating a golden-brown crust. You can also add butter to the pan during the searing process for extra flavour and moisture.

By letting the beef rest uncovered, both before refrigerating and before cooking, you enhance the seasoning and improve the overall cooking process. This technique is key to achieving a well-seasoned, juicy, and flavourful beef tenderloin roast.

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The tenderloin has a tough, silvery membrane on its surface, known as the silver skin. To remove it, start by using the tip of your knife to cut into the silver skin. Then, slide the knife underneath it and pull the skin back with one hand while carefully cutting as close to the skin as possible with the other. Angle the knife slightly upward as you cut to ensure you're getting as close to the skin as you can.

If you feel uncomfortable trimming the fat and silver skin yourself, you can always ask your butcher to do it for you. They will be able to expertly trim the fat and silver skin to ensure your tenderloin is ready for roasting.

Once the trimming is complete, you can move on to seasoning the beef tenderloin roast. It is recommended to season generously with salt and pepper, or a seasoned salt blend, and let it rest uncovered overnight. This will help to dry out the surface, leading to more efficient browning and a deeper seasoning.

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When cooking beef tenderloin in the oven, you can opt for the fast method of roasting it at high heat. This is the easiest way to cook the beef and will yield a nicely browned crust, an ultra-tender centre, and perfectly pink meat from edge to edge.

First, trim away some of the fat to remove the silvery cartilage underneath. Be sure to not remove every last bit of fat, as a little bit will add flavour to the meat. Then, season the beef generously with salt and pepper on all sides. You can also add lemon pepper seasoning. Leave the seasoned beef in the fridge, uncovered, overnight or for at least 10 hours. This will help to create a drier surface for more efficient browning.

When you are ready to cook the beef, preheat your oven to 425°F. Place the beef tenderloin on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast. Place the pan in the oven and roast until the thermometer reaches your desired level of doneness. Remember to remove the roast from the oven when it is 10 degrees below your desired level of doness, as the temperature will continue to rise while it rests.

You can also sear the beef before roasting to create a delicious crust. To do this, heat some oil in a large cast-iron skillet. When the oil is hot, place the tenderloin in the pan and sear for about 3 to 5 minutes per side until a nice golden-brown crust forms. You can also add some butter to the skillet for extra flavour. After searing, transfer the beef to the oven and roast until it reaches your desired internal temperature.

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To cook beef tenderloin using a low-heat method, you can try slow roasting it. This technique involves cooking the meat at a low temperature for a longer period of time, resulting in a juicy, tender, and flavourful roast. Here is a step-by-step guide:

Preparation:

Start by trimming any excess fat from the beef tenderloin, leaving a little bit for flavour. Use a sharp knife to carefully remove the tough, silvery membrane known as the silver skin. Be sure to angle your knife slightly upward and cut as close to the skin as possible.

Seasoning:

Generously season the tenderloin with kosher salt and black pepper, or try Lawry's Seasoned Salt. You can also add other seasonings like lemon pepper or a garlic and herb butter mixture. If you have time, let the meat sit uncovered in the fridge for at least 30 minutes to air dry, or preferably overnight, to enhance the flavour and promote a drier surface for better browning.

Cooking:

Preheat your oven to a low temperature, typically around 225°F. Place the seasoned tenderloin on a rack set inside a roasting pan, ensuring the meat is tied with kitchen twine to maintain its shape. Insert an oven-going meat thermometer into the thickest part of the roast. Place the pan in the centre rack of your oven and slow-roast until the desired internal temperature is reached. This can take anywhere from 2 to 3 hours, depending on the size of your tenderloin.

Finishing:

Once the tenderloin reaches your desired doneness, remove it from the oven and let it rest. You can finish it under the broiler to give it a beautiful crust. Be careful not to overcook it, as this can affect the texture and juiciness of the meat.

Remember, the key to slow roasting is patience. This method ensures that your beef tenderloin is cooked evenly, resulting in a juicy and tender roast with a nice crust. Enjoy your perfectly cooked beef tenderloin!

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What is the best way to season a beef tenderloin roast?

Seasoning a beef tenderloin roast generously with salt and pepper is a great way to start. You can also use Lawry's seasoned salt. Let it sit at room temperature for a couple of hours or, if you have the time, leave it uncovered in the fridge overnight. This will help the meat cook evenly and give it a good crust.

What other seasonings can I use?

Lemon pepper seasoning, butter, garlic, and herbs are also popular additions to a beef tenderloin roast. You can also baste the roast with browned butter flavoured with thyme and shallots.

What is the best way to cook a seasoned beef tenderloin roast?

You can either sear the beef tenderloin first in a skillet, and then roast it in the oven, or simply roast the beef tenderloin in the oven without searing. If you want to sear the meat first, heat some oil in a skillet and sear the beef tenderloin on all sides for about 3-5 minutes per side. Then, place it in the oven at 425°F for 15 minutes, and then reduce the temperature to 300°F.

How do I know when my beef tenderloin roast is done?

The best way to know when your roast is done is to use a meat thermometer. The ideal internal temperature depends on your desired level of doneness. For a medium-rare roast, an internal temperature of 125°F is recommended.