Beef tenderloin

Description :

Beef tenderloin, also known as filet mignon, is a lean, tender cut of beef with a delicate flavor and buttery texture. The lack of fat and connective tissue means it pairs well with wines that are not overly tannic or too fruit-forward, as these could overpower the meat’s subtle taste. Wines with a balanced profile, such as an aged Bordeaux or a smooth Merlot, complement the tenderloin’s richness while enhancing its natural flavors. For a bolder pairing, consider a Cabernet Sauvignon or a Syrah, which provide depth and a hint of spice to the dish.

Ingredients :

• Beef Tenderloin: 1 whole tenderloin (about 4-5 pounds)
• Seasonings: Kosher salt, freshly cracked black pepper
• Olive Oil: For searing
• Herbs: Fresh thyme or rosemary (optional)

Instructions:

1. Prepare the Tenderloin: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes. Trim any excess fat or silver skin. Rub the tenderloin with olive oil, then season generously with kosher salt and freshly cracked black pepper. For added flavor, you can also add fresh herbs like thyme or rosemary.
2. Sear the Meat: Preheat your oven to 275°F (135°C). Heat a large, oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once hot, sear the beef tenderloin on all sides until it develops a rich, golden-brown crust, about 2-3 minutes per side.
3. Roast to Perfection: Transfer the skillet with the tenderloin to the preheated oven. Roast until the internal temperature reaches 120°F (49°C) for rare, or 130°F (54°C) for medium-rare. This usually takes about 20-25 minutes. Use a meat thermometer to check the temperature to avoid overcooking.
4. Rest and Serve: Remove the tenderloin from the oven and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful. Slice into thick medallions and serve hot.
5. Wine Pairing: Pair your beef tenderloin with a glass of aged Bordeaux, Merlot, or a balanced Cabernet Sauvignon. For those preferring a spicier note, a Syrah or a Chianti offers a delightful contrast to the tender meat. If you enjoy white wine, a full-bodied Chardonnay or a Viognier can also work well, particularly if the tenderloin is served with a creamy sauce or seafood accompaniments.