Slow Roasted Beef Tenderloin (steam oven).
Serves: 8
Time: 3 1/2 hours, plus resting
Ingredients:
For the tenderloin:
4-6 lb beef tenderloin, trimmed and tied
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, chopped
1-2 cloves of garlic, minced
2 tablespoons olive oil, optional if searing.
For the horseradish sauce:
1/2 cup sour cream or creme fraiche
2 tablespoons prepared horseradish
1 teaspoon lemon juice, plus more if needed
Pinch kosher salt
Freshly ground black pepper
1 tablespoon fresh chives, chopped
Instructions:
1. The night before roasting, place the tenderloin on a baking sheet or large dish and season all over with salt, pepper, rosemary, and garlic. Cover and place in the fridge. Let tenderloin come to room temperature for 1 hour before roasting.
2. Place tenderloin on the solid pan and place on rack position 2. Insert the meat probe into the center of the meat, then plug the probe into the receptacle. Press More > Slow Roast > Slow Roast Sear > Beef > Tenderloin > Rare or Medium > Start.
3. When tenderloin is done, remove from oven (no need to rest) and serve immediately. If more color is desired on the exterior of the tenderloin, heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear each side of the tenderloin until brown all over, about 3 minutes per side. Let meat rest 5 minutes before serving.
- Serve with horseradish sauce if desired.
For the sauce:
1. Combine all ingredients in a small bowl and stir until combined. Taste for seasoning and adjust any flavors for your taste.
*Woeber’s Pure Horseradish or Inglehoffer Cream Style Horseradish are the best brands of prepared horseradish to look for.
Conventional oven instructions:
1. Remove tenderloin from fridge and let sit at room temperature for an hour. Preheat oven to 400° Convection Mode or 425° bake. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until well browned all over, 4 minutes per side. Place skillet in the oven on the middle rack and roast until a meat thermometer reads 130°. Remove from oven and let tenderloin rest for 10 minutes before slicing.