Now Jeff seemed like he had a pretty good clue how to work a tenderloin when he walked in, but I'd like to think that we gave him a few pointers to help it turn out as beautifully as it did.
Not sure why we're talking about beef tenderloin when the holidays are over? Well, I don't think it's necessary to wait for a special occasion to prepare this simple, yet elegant and special main dish. Plus, the price per pound usually drops big time once the new year rolls around.
Check it out--here's what Jeff did:
Trim the tenderloin of all it's nastiness, then cut it into two pieces so that it will fit in the saute pan.
Heat a saute pan (NOT non-stick please) over medium-high heat with a bit of oil. Don't move it around; just set it set there for 3 or 4 minutes until a beautiful brown crust has formed.
Remove the tender from the pan and rub with something yummy (Jeff and I used a mustard-herb rub with coarse grain mustard, thyme, savory, and a touch of oil and s&p that I got from Fine Cooking Magazine 10+ years ago).
Roast until the tender reaches and internal temp of 125-135 degrees, then let rest for 10 minutes (this is important!).
Thanks for sending these in Jeff!
Have you made something from one of our classes that you want to show off? Send us your pictures and let us know what class it was from and we'll post a blog about it. You can get us at email@example.com. Happy Cooking!