Pioneer Woman Beef Tenderloin in Cast Iron

Note: if you live outside of America and can't get Lawry'due south, any good salt blend volition exercise. (For the tape, I think Lawry's has salt, garlic pulverisation, onion powder, and paprika in it, among other things.)

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Ladies and Gents, I nowadays to you…Beefiness Tenderloin. This piece of tenderloin is also known as the tenderloin "barrel" piece. A whole beefiness tenderloin is this piece plus a longer, narrower piece off the left side. But ofttimes, butchers sell this most desirable office all by itself. A whole beef tenderloin is delightful, too—the cease slice is thinner and gets much more done than this thick center, so if you have a lot of whimpy beef eaters that don't like any pink, it tin come in handy. Only for this recipe, and because this is the form in which it's commonly sold, we'll use the barrel portion.

The butt pieces are by and large around 4 to v pounds. If yous were to get a whole tenderloin, information technology would be in the 7 pound range. And tenderloin Ain'T inexpensive; definitely something to save for a special occasion, like Uncle Jimmy's retirement or Aunt Mabel's parole.

Unwrap the meat from the plastic or newspaper wrapping and rinse well. Now, see all that fatty on top? We're going to trim away some of that in guild to remove the silvery cartilage underneath. Information technology's actually tough and needs to get. And then let'due south get to work, shall nosotros?

With a very sharp pocketknife, begin taking the fat off the pinnacle, revealing the argent cartilage underneath. Now cut off the cartilage, pulling with 1 mitt and cutting with the other. I was in a bustle and was getting a lilliputian meat, as well, just if you're more meticulous and conscientious, you'll avoid doing that.

This procedure, while arduous, can also be pretty satisfying…

…Particularly when the fatty is cooperative and comes off in nice, long pieces, like an apple core on a good day. See the silvery skin underneath? That'due south what we need to get rid of.

Just keep going; you definitely don't want to accept every terminal bit of fat off—not at all. As with whatsoever cutting of meat, a little chip of fat adds to the flavor. Just focus on the large chunks and so they won't ruin your tenderloin experience. And make no fault almost it…tenderloin is an feel.

Now it'southward Marlboro Man's plough. These are his easily. Sometimes, I like for him to take over halfway through, because I'g flighty and get bored very easily, which is why I accept seventeen unfinished needlepoint projects in the closet of my babyhood dwelling. I always liked doing the colorful designs, simply when information technology came time for the apparently background, I always cut and ran.

Or is it cut and runned?

Marlboro Man does a ameliorate job, anyway. Those hands can do just about anything.

There's an oblong piece of meat on the side of the loin, and sometimes Marlboro Man slices into it to remove some more of that tough, silvery skin. And again, no demand to get crazy, but become the cartilage.

When you're finished, y'all'll have a nicely trimmed tenderloin and a yummy pile of fat for your favorite pet. Some people like to leave a picayune more than fatty than this, and that's merely fine. Every bit long as you become rid of the silver cartilage, you're good to go. (Hint, you can also inquire the butcher to do this trimming for you if the process seems intimidating.)

Now it's fourth dimension to season the meat. Important point: When yous're seasoning a tenderloin, you have to remember that it will be sliced afterwards it's cooked. So you're talking nearly a much smaller surface expanse–just the rim surrounding the piece—for seasonings than, say a regular steak, which you'd season on both sides. So you lot tin can much more liberally season a tenderloin, because y'all're having to pack more of a punch in guild for the seasoning to make an bear upon. Get-go with Lawry's Seasoned Salt. If y'all live outside of America, any good salt blend volition do. (For the record, I think Lawry's has table salt, garlic powder, onion pulverization, and paprika in it, among other things.)

Sprinkle meat generously with Lawry'southward.

Rub information technology in with your fingers.

Now take Lemon & Pepper seasoning, Marlboro Man's favorite.

And sprinkle both sides generously.

Now, I like to prepare my tenderloin "au poivre" or with a dang lot of pepper. I like to use whatsoever tri-colored peppercorns I tin can observe. They're widely available in grocery stores these days, or you can find an old jar from a Williams Sonoma gift basket your punk kid sister gave you eight years ago in the back of your spice chiffonier like I did.

Peppercorns don't become sometime, do they?

I mostly use these peppercorns for the varied colors, but you could hands employ all blackness peppercorn if that's all you lot have.

In whatever event, place the peppercorns in a Ziploc purse.

Now, with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to interruption them up a bit.

If you're angry at the IRS or your car repair technician or your librarian, this would be a great time to release all of that hostility. Just let it become. And don't forget to breathe.

No need to get nuts on the poor peppercorns; just break 'em up a bit. When you're finished, set them aside.

Now, oestrus some olive oil in a heavy skillet. This is my atomic number 26 skillet, my best friend in the kitchen side by side to Hyacinth.

When the oil is to the smoking point, place the tenderloin in the very hot pan to sear information technology. The signal hither is to give the meat some nice color before putting it into the oven, and to seal in the juices. I haven't decided if the whole sealing in the juices office is an sometime wives' tale, but information technology sure sounds legit.

After I put the meat into the pan, I throw a couple of tablespoons of butter into the skillet, to give it a nice lilliputian butter injection before going in the oven. (If I'd heated the butter with the olive oil, the house would now be filled with black smoke, which I normally wouldn't listen but I wanted to conduct myself for the purposes of this mail.)

A minute or ii later, when 1 side is starting to turn nice and dark-brown…

Plow it over to the other side.

A couple of minutes later, when the other side is also brownish, remove from the skillet and place on an oven pan with a rack. Now it's time to commencement sprinkling the pummeled peppercorns all over the meat.

Press the pepper onto the surface of the meat.

Go ahead and go it all over your hands. It'll make you look like a really serious chef.

At present, because this is The Pioneer Woman Cooks! and NOT Cooking Light!, put several tablespoons of butter all over the meat. Information technology'll gradually cook equally the beefiness cooks and you'll thank me when you're one-time and grey and sitting around remembering that succulent beef tenderloin that Pioneer Lady Gal forced you to brand. Trust me.

Of import (and cheap) KITCHEN TOOL: The Meat Thermometer. Y'all tin can get 1 at any grocery store and when information technology comes to beef tenderloin, yous don't want to be without information technology. See, tenderloin is an expensive cut of beefiness, and if you lot overcook it, it'southward all over. You'll hate yourself and accept to motility to another land. A meat thermometer is the but way to scientifically ensure that you won't throw $60 down the bleed.

Stick the long needle of the thermometer lengthwise into the meat, and then it will get a representative read of the internal temperature. Leave the thermometer in identify while cooking. I always take out my tenderloin merely before it reaches 140 degrees, keeping in mind the meat volition continue to melt for several minutes after you remove information technology from the oven. Recall, you can e'er cook a too-rare piece of meat a fiddling more than; but once it'south too washed, there's nothing you tin can exercise.

At present place information technology in a 475-degree oven until the temperature reaches just under 140 degrees.

It should only have most fifteen to twenty minutes to cook. Stay nigh the oven and go on checking the thermometer to make sure it doesn't overcook. (Have I mentioned how important it is not to overcook tenderloin?)

Let meat stand x minutes or and then before slicing, so the meat volition have a risk to relax a bit.

Sometimes, I like to spoon the olive oil/butter juices from the skillet onto the top of the meat, just for a little extra flavor and cellulite.

Oh, baby. This is it. These terminate pieces are a fiddling more done (they're about medium rare) than the middle pieces (more rare) will be, but that's good. There's ever someone in the crowd who doesn't similar it also rare.

And don't worry one bit: rare tenderloin is very condom to eat. And information technology tastes all-time that way.

Keep slicing away according to the number of mouths you accept to feed, and save the leftover piece for the fridge. HINT: Common cold beef tenderloin is even better than freshly cooked tenderloin. It's ane of the big mysteries of this life.

Here's another view. Different light. Unlike angle. Aforementioned delectable meat, babe.

Run into this? Take a good, hard look. Information technology's Sky. Heaven on a Fork.

Now go forth into the world and roast tenderloin! It'south the well-nigh succulent thing in the world.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a9878/roasted-beef-tenderloin-recipe/

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