Beef Tenderloin Roast

By by Staub
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Beef Tenderloin Roast
Serves
Makes 4 servings
Ingredients
  • 1 large bulb garlic (one piece)
  • 3 sprigs rosemary
  • 8 sprigs thyme
  • 1½ Tbs. ground pepper
  • 1 Tbs. coarse salt
  • 3 Tbs. olive oil
  • 2 lbs. beef tenderloin
  • 2 Tbs. vegetable oil
  • 1 glass of red wine
  • 1½ Tbs. Irish butter


Procedure
Using a Chef’s knife remove ½ inch of the tip side of the garlic bulb. Half the garlic bulb (don’t peel). Set both halves aside.

Remove the rosemary leaves from the stems and mince them as fine as possible. Remove the thyme leaves from the sprigs. In a small metal bowl mix the rosemary, thyme, olive oil, pepper and salt.

Use your hands to rub the meat with this mixture.

Preheat a Staub braiser slowly to medium high heat. Add vegetable oil. Sear the tenderloin, turning occasionally over medium heat until all sides are nicely browned.

Sear the flat sides of both garlic halves for 30 to 40 seconds.

Pour in the glass of wine and let boil for 30 seconds. Turn off the heat. Using tongs lift the roast and place both halves bulbs of garlic in the centre of the braiser and place the tenderloin on top.

Divide the Irish butter in little pieces over the tenderloin.

Preheat the oven to 250 degrees. Place the braiser in the middle of the in the oven. Roasting time is approximately 25 to 30 minutes, depending on the size/shape of the tenderloin.

Take the meat out of the oven when it is cooked to your liking (core temperature around 130 degrees F. for medium rare). Cover with aluminium foil and let it rest for 15 minutes.

Using a slicing knife, slice in ½-inch thick slices. Drizzle with the roasting juices.

Beef Tenderloin Roast

By by Staub
Serves
Makes 4 servings
Ingredients
  • 1 large bulb garlic (one piece)
  • 3 sprigs rosemary
  • 8 sprigs thyme
  • 1½ Tbs. ground pepper
  • 1 Tbs. coarse salt
  • 3 Tbs. olive oil
  • 2 lbs. beef tenderloin
  • 2 Tbs. vegetable oil
  • 1 glass of red wine
  • 1½ Tbs. Irish butter


Procedure
Using a Chef’s knife remove ½ inch of the tip side of the garlic bulb. Half the garlic bulb (don’t peel). Set both halves aside.

Remove the rosemary leaves from the stems and mince them as fine as possible. Remove the thyme leaves from the sprigs. In a small metal bowl mix the rosemary, thyme, olive oil, pepper and salt.

Use your hands to rub the meat with this mixture.

Preheat a Staub braiser slowly to medium high heat. Add vegetable oil. Sear the tenderloin, turning occasionally over medium heat until all sides are nicely browned.

Sear the flat sides of both garlic halves for 30 to 40 seconds.

Pour in the glass of wine and let boil for 30 seconds. Turn off the heat. Using tongs lift the roast and place both halves bulbs of garlic in the centre of the braiser and place the tenderloin on top.

Divide the Irish butter in little pieces over the tenderloin.

Preheat the oven to 250 degrees. Place the braiser in the middle of the in the oven. Roasting time is approximately 25 to 30 minutes, depending on the size/shape of the tenderloin.

Take the meat out of the oven when it is cooked to your liking (core temperature around 130 degrees F. for medium rare). Cover with aluminium foil and let it rest for 15 minutes.

Using a slicing knife, slice in ½-inch thick slices. Drizzle with the roasting juices.