Roasted Beef Tenderloin with Beurre Blanc
Recipe from Kia Damon
In the movie Ratatouille, the good conscience apparition of Auguste Gusteau has a saying he repeats throughout the film: “What I say is true—anyone can cook, but only the fearless can be great.” I’m going to ask that you be fearless when you cook this dish. I need you to rely on instinct, your attention to detail, and have a bit of bravado. A meat thermometer will be your best friend here since temperature plays a major part in achieving that ratio of crusty outside to tender inside. Mise your ingredients for the beurre blanc so you can flow from start to finish, and remember to connect to the little chef that lives within you.
1 hour
2 hour
4 to 6
What You'll Need
Ingredients
- 3- to 4-pound beef tenderloin, trimmed and tied with butcher twine
- Kosher salt and freshly cracked black pepper
- 3 tablespoons olive oil
- 1/4 cup diced shallot
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 2 sticks (8 ounces) unsalted butter, cut into cubes and chilled
- Thinly sliced fresh chives or chopped flat-leaf parsley
- Flaky salt
Directions
Step 1
Sprinkle the tenderloin with kosher salt and black pepper on all surfaces and chill, covered, in the refrigerator overnight. This helps build a great crust on the outside. Remove the loin from the fridge at least 3 hours before you’re ready to cook and let it come to room temperature.
Step 2
Preheat the oven to 425°F.
Step 3
In an extra-large cast-iron pan, heat the olive oil over medium-high heat. If you don’t have a large cast-iron, you can cut the meat into two pieces. Sear each side of the meat until a brown crust forms, about 3 minutes per side.
Step 4
Transfer the pan to the oven and roast for 20 to 22 minutes. Use a meat thermometer to check for your ideal temperature. For medium-rare perfection, look for an internal temperature of 120° to 125°F. Let the meat rest for 15 minutes.
Step 5
Transfer the pan to the oven and roast for 20 to 22 minutes. Use a meat thermometer to check for your ideal temperature. For medium-rare perfection, look for an internal temperature of 120° to 125°F. Let the meat rest for 15 minutes.
Step 6
Off the heat, slowly stream in the heavy cream while whisking, making sure to fully incorporate. Return the pot to a very low heat and whisk in the butter 2 cubes at a time. Take your time with this step! You want each cube to have time to melt and emulsify with the heavy cream. The resulting beurre blanc should be a creamy, tangy, silky sauce.
Step 7
Slice the tenderloin into 1/4-inch- thick rounds and arrange on a platter. Dress with the beurre blanc and any meat juices in the pan. Garnish with the herbs. Top with flaky salt and more cracked pepper, if desired.
Kia Damon
Kia Damon is a Florida-born chef, writer, host, and recipe developer. Her work has taken her from founding The Supper Club from Nowhere to being Cherry Bombe’s first Culinary Director to her own cookbook Cooking with Florida Water. Her work is a love letter to her roots and an attempt to bring cultures together. The best part? You can taste it.
