Ina Garten Make Ahead "Beef Tenderloin"

This post is part of my "A Month with The Barefoot Contessa" project.  To read all about the project and to find the index of posts for the project, click here. When I was catering, sliced Beef Tenderloin was my go-to.  I served it with soft rolls for "heavy hors d'oeuvres," on bite-sized toasts for an elegant passed hors d'oeuvres or thickly sliced with blue cheese sauce (besides based on one of the Barefoot Contessa's recipes) every bit an entree. My method for preparation was always the same, per the Barefoot Contessa's book, Parties, 500 degree oven for xxx-35 minutes, rest fifteen minutes, then piece.  Fabulous every time.  Well, well-nigh every time.  On occasion, I would run across an oven that was too hot or a guest that would chat with me a couple minutes too long, only to observe the beautiful beef tenderloin went from perfectly "rare" to "medium" in a affair of 2 minutes.  When cooking information technology at that super high temp, simply as when grilling, you must time the cooking perfectly to avert overcooking – or under-cooking. I read this recipe for Slow-Roasted Filet of Beef (beefiness tenderloin) on our drive to my sisters on Christmas 24-hour interval, knowing that I was in charge of cooking the beef tenderloin for dinner that night.  Ina had inverse her tune from fast and hot to ho-hum and low with apparently fabulous results.  Hum… it was a big risk.  Not merely was it Christmas and everyone was looking forrad to feasting on the traditional beefiness tenderloin, but I wasn't the i who had paid for it.  When you're trusted with a piece of meat for which someone else forked over $100+, you lot better know what you lot're doing! I spent the 3 hr drive researching the slow and low method for beefiness tenderloin.  After reading several other reviews and recipes that claimed the same every bit Mrs. Garten, I asked Mike what he thought I should do? He said, "What'southward the proper noun of the book?" Foolproof. I put our Christmas Dinner fate in the capable easily of The Barefoot (…even though, I could hear her maxim the back of my head, "Never endeavor a new recipe when you're entertaining – only tried and true recipes that you know will work every time."). Our Christmas Dinner was a huge success – everyone "oohhing and aahhhing" over the perfectly rare, perfectly tender – near silky – beef tenderloin.  I shouldn't take doubted her for one minute.

When winter weather interrupted our New Years Eve plans, Mike and I opted to stay in for a night of indulgence.  Beefiness Tenderloin for two.

This is what the beef tenderloin department looks similar at my grocery shop during the holidays.  You tin can likewise find them at Costco.  Typically, tenderloins are 5-6 pounds each, making them perfect for a crowd of ten-xiv people, generously.  I called our butcher and asked for them to cut a 2 pound section for me.

Near butchers are happy to practise this considering they just cut the rest of the tenderloin into filet steaks to sell.  I also had them trim (the fat) and tie information technology, equally you tin can see to a higher place.

Hither is the beef blistering at 275 degrees (vs. the typical 500 degrees) afterwards a generous salt and pepper.

I covered it with foil to let it residual.

Ready for etching at approx. 10pm on New Years Eve!

I more than closeup…

Perfectly rare all the way through.  When cooking information technology at the low temperature vs. high, I found that it cooks more than evenly.  Instead of more "medium-well" ends and "rare" center, then unabridged tenderloin was hot pink and juicy, like to a prime rib roast.  I highly, highly recommend this method.

A special thanks to "Moo-Moo" for taking the hereafter and watch Emma today and so I could write more than 2 meaningless sentences and throw some photos up on the blog… …AND photo The Barefoot's 1770 House Meatloaf, Green Beans Gremolata, and Salted Caramel Brownies.  Stay tuned – this is fun! This post is part of my "A Month with The Barefoot Contessa" project.  To read all most the projection and to detect the index of posts for the projection, click here. Follow the Pinterest board, "The Barefoot Projection" to stay posted throughout the entire project!

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Source: https://blog.jennysteffens.com/slow-roasted-beef-tenderloin-barefoot

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