Succulent Oven-Roasted Beef Tenderloin with Zesty Sour Cream Sauce
Indulge in the luxurious decadence of this succulent beef tenderloin dish, showcasing an impeccable balance of flavors and textures. This renowned cut of beef, known for its unmatched tenderness and rich taste, is an extraordinary centerpiece for any special occasion. Though the cost may be substantial, every morsel can be savored without wastage. Leftovers transform into exquisite beef salads or delightful sandwiches, making this dish not only a treat but an economical choice for gatherings. The roasting technique preserves the juiciness of the meat, with an ideal doneness of ‘rare’ to ensure a vibrant edge-to-edge pink. Begin by preparing the tenderloin, delicately seasoning it with aromatic spices and a luxurious layer of mustard, then roasted to perfection. Allow it to rest, ensuring the juices are locked in before serving. Accompanied by a zesty sour cream sauce with ground green peppercorns for a playful bite, this dish is a sophisticated yet easy-to-prepare main course that dazzles the palate. Perfectly served to impress your guests while allowing you to engage in conversation rather than culinary stress.
10
Servings
320
Calories
12
Ingredients
Ingredients
Beef Tenderloin
3 lbs (Whole, trimmed)
Flour
4 tablespoons (For dredging)
Salt
1 teaspoon (For seasoning)
Ground Ginger
3 teaspoons (For seasoning)
Ground Black Pepper
3 teaspoons (For seasoning)
Dijon Mustard
4 tablespoons (For coating)
Sour Cream
1 cup (Thick, or creme fraiche preferred)
Green Peppercorns
3 tablespoons (Drained)
Tomato Ketchup
1 tablespoon (For sauce)
Tabasco Sauce
1/2 teaspoon (For spice)
Additional Salt
1/2 teaspoon (For sauce)
More Ground Black Pepper
2 teaspoons (For sauce)
Instructions
1
Begin by preheating your oven to 325°F (160°C). If you're planning to roast immediately, this step is essential.
2
Trim the shiny sinew from the tenderloin using a sharp paring knife, ensuring you don't waste any meat. Remove any excess fat as well.
3
To ensure even cooking, gently fold the tapered end of the tenderloin towards the thicker part, creating a uniform shape. Secure this with kitchen string at half-inch intervals to create consistency in thickness.
4
In a mixing bowl, combine flour, ground ginger, salt, and ground black pepper. This will serve as a crust for the tenderloin.
5
Generously rub the mustard all over the tenderloin. This provides both flavor and helps the flour mixture adhere.
6
Dredge the tenderloin in the flour mixture, ensuring it is thoroughly coated. Use your hands to press the mixture onto the meat.
7
At this point, the tenderloin can be covered and allowed to rest at room temperature for an hour, or refrigerated if longer. Bring it back to room temperature before roasting.
8
For timing: roast for about 15 minutes per pound (about 33 minutes per kg) for rare tenderness. Adjust the time according to your preferred doneness—add about 5 minutes for medium-rare and 15 minutes for medium.
9
2/3 through the estimated roast time, test the meat's doneness. A rare roast will yield to light pressure.
10
Once the desired doneness is achieved, remove the tenderloin from the oven and let it rest for at least 15 minutes in a warming oven to keep it warm.
11
While the meat is resting, prepare the sauce. Crush the drained green peppercorns in a mortar and pestle, or use the back of a tablespoon to lightly crush them.
12
In a small bowl, mix together the crushed peppercorns, sour cream, tomato ketchup, Tabasco sauce, and additional salt and pepper until well combined. Heat gently if desired.
13
At the table, slice the tenderloin with a sharp knife to avoid pressing down on the meat, which can release the juices. Serve with a generous spoonful of the zesty sour cream sauce alongside your favorite side dishes.
Nutrition Information
20g
Fat
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is a 3 lb whole beef tenderloin.
How many servings does this recipe yield?
This beef tenderloin recipe yields approximately 10 servings.
What is the recommended oven temperature for roasting the beef?
The oven should be preheated to 325°F (160°C) for roasting the tenderloin.
How do I prepare the beef tenderloin before cooking?
You should trim the shiny sinew and excess fat using a sharp paring knife, then fold the tapered end and secure with kitchen string.
Why is kitchen string used in this recipe?
Kitchen string is used at half-inch intervals to secure the folded tapered end and ensure a uniform shape for even cooking.
What ingredients are in the flour crust mixture?
The crust consists of 4 tablespoons of flour, 3 teaspoons of ground ginger, 1 teaspoon of salt, and 3 teaspoons of ground black pepper.
How is the Dijon mustard utilized?
The mustard is rubbed all over the tenderloin to provide flavor and act as an adhesive for the flour crust mixture.
What is the roasting time for a rare doneness?
For rare doneness, roast for about 15 minutes per pound, which is roughly 45 minutes for a 3 lb roast.
How much extra time is needed for medium-rare doneness?
You should add approximately 5 minutes to the total roasting time to achieve medium-rare doneness.
How much extra time is needed for medium doneness?
Add approximately 15 minutes to the total roasting time for a medium result.
When should I first test the meat for doneness?
Test the meat's doneness when you have reached about 2/3 of the estimated total roasting time.
How can I tell if the roast is rare without a thermometer?
A rare roast will yield to light pressure when touched.
Is it necessary to let the meat rest after roasting?
Yes, letting the meat rest for at least 15 minutes in a warming oven ensures the juices are locked in.
What are the components of the Zesty Sour Cream Sauce?
The sauce contains sour cream, crushed green peppercorns, tomato ketchup, Tabasco sauce, salt, and black pepper.
What is a good substitute for sour cream in the sauce?
Creme fraiche is a preferred alternative to thick sour cream for this sauce.
How should the green peppercorns be prepared for the sauce?
The drained green peppercorns should be lightly crushed using a mortar and pestle or the back of a tablespoon.
Can I prepare the tenderloin in advance?
Yes, the meat can be seasoned and dredged, then left at room temperature for an hour or refrigerated for longer periods.
Should the beef be cold when it goes into the oven?
No, if the meat has been refrigerated, you should bring it back to room temperature before starting the roasting process.
What is the best way to slice the beef tenderloin?
Use a sharp knife to slice the meat without pressing down heavily, as this prevents the juices from being squeezed out.
How many calories are in one serving?
There are approximately 320 calories per serving.
What is the protein content per serving?
Each serving contains about 28g of protein.
What is the fat content per serving?
There is approximately 20g of fat per serving.
What are some recommended uses for leftover beef tenderloin?
Leftovers can be used to create exquisite beef salads or delightful sandwiches.
Is this dish considered economical for large gatherings?
While the cut is expensive, it is economical because there is no wastage and leftovers are highly versatile.
What kind of ginger is required?
The recipe calls for 3 teaspoons of ground ginger for the seasoning crust.
How much Tabasco sauce is in the recipe?
The sauce uses 1/2 teaspoon of Tabasco sauce for a hint of spice.
What is the ideal doneness for this cut according to the recipe?
The recipe recommends roasting to 'rare' to ensure a vibrant edge-to-edge pink and maximum juiciness.
Does the sauce need to be cooked?
The sauce ingredients are mixed together cold, though it can be heated gently if desired.
What type of mustard is specified for the coating?
The recipe specifies 4 tablespoons of Dijon mustard for coating the beef.
What is the total count of ingredients used?
There are 12 total ingredients listed in the recipe.