Garlic Roast Beef Tenderloin Recipe

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million dollar roast beef tenderloin
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This Garlic Roast Beef Tenderloin recipe is a showstopper dish that is surprisingly easy to prepare yet delivers a gourmet experience. Perfect for holidays or special occasions, it features a juicy, tender beef tenderloin with a flavorful garlic and herb crust. Serve it with your favorite sides for a memorable meal.

What Is Beef Tenderloin?

Beef tenderloin is the most tender cut of beef, located within the loin. This cut is lean with very little fat, making it highly prized and often more expensive. When cooked properly, it melts in your mouth and provides a luxurious dining experience.

million dollar roast beef tenderloin

Million Dollar Roast beef Tenderloin Recipe

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Ingredients
  

  • For the Beef Tenderloin:
  • 4 to 5 lb. beef tenderloin trimmed, cut into two pieces, and tied (Prime grade preferred)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp avocado or olive oil
  • 4 tbsp butter salted and softened
  • 2 tsp garlic minced
  • 1 tsp horseradish prepared or Dijon mustard
  • 1 tsp rosemary minced (or thyme)
  • For the Horseradish Sauce Optional:
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tbsp mayonnaise
  • 1 tbsp finely chopped chives
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • Pinch of ground black pepper

Instructions
 

  • Day Before Cooking (Optional):
  • Trim the beef tenderloin if not pre-trimmed, removing silverskin and excess fat.
  • Cut the tenderloin into two pieces and tuck the thinner end under to create a uniform shape. Tie with butcher’s twine.
  • Season all over with salt and pepper. Leave uncovered in the refrigerator overnight or for at least 10 hours to help develop a crust.
  • Day of Cooking:
  • Remove the tenderloin from the refrigerator and let it sit at room temperature for about 2 hours.
  • Preheat the oven to 425°F.
  • Heat the oil in a large cast-iron or oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides for 3 to 5 minutes per side, creating a golden-brown crust.
  • In a small dish, mix softened butter, garlic, horseradish, and rosemary.
  • Slather the butter mixture over the seared tenderloin. Insert a probe thermometer into the thickest part of the meat.
  • Transfer the skillet to the oven (or move the tenderloin to an oven-safe dish) and roast until the desired internal temperature is reached (see temperature guide below). This usually takes 20 to 25 minutes.
  • Remove the tenderloin from the oven and let it rest on a cutting board for 15 to 20 minutes to allow juices to redistribute.
  • Slice into 1-inch pieces and serve.
  • Internal Temperature Guide:
  • Rare: 115°F – 120°F
  • Medium Rare: 120°F – 125°F
  • Medium: 130°F – 135°F Note: The internal temperature will rise 5 to 7 degrees as the meat rests.

Notes

Optional Horseradish Sauce:
Combine sour cream, horseradish, mayonnaise, chives, Dijon mustard, salt, and pepper in a small bowl. Mix well.
Serve alongside the beef tenderloin in individual cups.

Tips for Success

  • Trimming: Ensure all silverskin and excess fat are removed for a clean and even roast.
  • Tying: Helps the roast cook evenly by maintaining a consistent shape.
  • Resting: Always let the meat rest after roasting to lock in the juices.
  • Tools: Use a digital meat thermometer for precise cooking.

Suggested Sides

  • Creamy Horseradish Sauce
  • Fluffy Mashed Potatoes
  • Parmesan Roasted Brussels Sprouts
  • Sautéed Green Beans and Mushrooms (cook in the same skillet as the tenderloin)

Nutrition Information (Per Serving):

  • Calories: 564 kcal
  • Carbohydrates: 1g
  • Protein: 33g
  • Fat: 47g
  • Saturated Fat: 20g
  • Cholesterol: 139mg
  • Sodium: 364mg
  • Potassium: 552mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 142 IU
  • Vitamin C: 1mg
  • Calcium: 15mg
  • Iron: 4mg

Enjoy this delicious Garlic Roast Beef Tenderloin with your favorite sides for an unforgettable meal!

To elevate the flavor, chefs may:

  • Use dry aging to concentrate the meat’s natural umami.
  • Source tenderloins from high-end butchers, ensuring top-tier quality.
  • Pair the meat with exclusive accompaniments like truffle butter or foie gras.

Truffles and Foie Gras: Elevating Richness

Truffles, with their earthy and aromatic qualities, add unparalleled luxury to the dish. These rare fungi, often sourced from France or Italy, contribute layers of umami and earthy notes.

Foie gras, a delicacy made from duck or goose liver, enhances the dish’s richness and buttery finish. Together, these ingredients:

  • Introduce depth and complexity.
  • Complement the tenderloin’s natural flavors.
  • Embody the exclusivity of haute cuisine.

High-Quality Accents: Gold Leaf and Rare Spices

Some versions of this dish include edible gold leaf, symbolizing ultimate extravagance. High-quality salts and exotic spices further enhance the flavor profile, ensuring every bite is memorable.

The Preparation: A Masterclass in Precision

Sous Vide Cooking: Perfect Doneness

Sous vide cooking ensures the beef tenderloin is cooked evenly, maintaining its juiciness and tenderness. This technique involves sealing the meat in a vacuum bag and immersing it in water at a precise temperature.

Steps include:

  1. Pre-seasoning with rare herbs and artisanal butter.
  2. Vacuum-sealing to lock in flavors.
  3. Cooking at a controlled temperature for several hours.

Dry Aging: Intensifying Flavor

Dry aging the tenderloin amplifies its natural flavors, resulting in a more pronounced umami. The process involves:

  • Storing the meat in a temperature-controlled environment.
  • Allowing enzymes to break down muscle fibers for enhanced tenderness.
  • Developing a richer, nuttier flavor over weeks.

Artistic Plating: Visual Appeal

Chefs often employ molecular gastronomy and artistic plating techniques. Key elements include:

  • Creating sauces with aged balsamic vinegar or red wine reduction.
  • Garnishing with edible flowers, herbs, or gold leaf.
  • Crafting intricate designs that tell a culinary story.

The Experience: Dining Elevated

Tableside Service: Interactive Luxury

Tableside service, such as carving the tenderloin or flambéing accompaniments in front of diners, adds a personal and theatrical touch. This experience creates a sense of exclusivity and allows guests to witness the craftsmanship involved.

Chef’s Tasting Menus: A Culinary Journey

These tenderloin dishes frequently feature in chef’s tasting menus at luxury restaurants. Diners enjoy:

  • Multiple courses showcasing the chef’s creativity.
  • Pairings with artisanal breads, desserts, and rare ingredients.
  • A curated experience that emphasizes storytelling and indulgence.

The Symbolism: A Status Statement

Opulence and Prestige

A “million-dollar roast beef tenderloin” is not just a dish but a status symbol, representing wealth and sophistication. It reflects the diner’s appreciation for:

  • Culinary craftsmanship.
  • Rare and exclusive ingredients.
  • The artistry of celebrity chefs like Gordon Ramsay and Jean-Georges Vongerichten.