Trimming
the tenderloin roast:
Bring
the tenderloin roast to room temperature before cooking.
Trim
the tenderloin of fat and silverskin.
Note:
Silverskin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not
trimmed off, it will cause the tenderloin to curl up into the shape of a quarter
moon.
If you ask, your butcher will do this for you.
Trussing the tenderloin roast:
Once the tenderloin roast is trimmed, it no longer has any structure and
will start to flatten out. As you want the meat as round as possible for
even cooking and also for presentation, trussing is the key.
Using individual pieces of
kitchen twine/string to truss the roast. Tie the
kitchen string around the tenderloin roast with equal spacing between
each truss. Tie the meat firmly, but not too tight.
NOTE: I usually have my butcher do this for me.
Pat the beef dry with paper
towels (this is important as
surface moisture will interfere with good browning). Lightly oil outside of the roast.
In a small spice or coffee grinder, coarsely
grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers;
rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2
hours or overnight (preferably).
Searing the tenderloin roast:
By browning the meat's proteins and sugars, you are enhancing the meat's flavor
even more. NOTE: The tenderloin roast that I cooked was
approximately 5 pounds and wouldn't fit in my fry pan. I used my large
cast-iron griddle to sear it. It worked great!
Heat a large cast-iron frying pan over high heat. Without adding any cooking
fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes
each). NOTE: Resist the temptation to constantly turn the
beef from side to side and you'll be rewarded with a beautifully browned crust.
When browned, immediately remove from heat.
Roasting the tenderloin roast:
Preheat oven to 450°F.
Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather
than baked at lower temperatures. Flavor comes from the browning, not from fat
slowly melting into the meat.
Place the seared roast in a large baking pan or roasting pan and bake, uncovered.
Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a
meat thermometer registers desired temperature (see below).
NOTE: Turn tenderloin over halfway through cooking for
even browning.
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
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What constitutes rare and
medium-rare cooked meat?
To satisfy government home economists, the Beef
Council says rare beef means an internal
temperature of 140 degrees F. Well, that is ok if you
like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130
degrees. To cook your meat properly, you must purchase and use a good
instant-read digital
meat thermometer.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
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When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving
(meat temperature will rise 5 to 10 degrees after it is removed from the oven).
When ready to serve:
Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve
immediately with any accumulated juices.
Makes 6 to 8 servings.
