5 Ways to Elevate Beef Tenderloin

11.17.2022


Black Angus beef tenderloin is the most tender cut of beef and widely sought after for its versatility and flavor. The tenderloin can be served as a whole roast or cut into steak medallions. Commonly, tenderloin is cooked quickly over high heat to retain juiciness, but if you are looking to elevate this lean and flavorful cut of beef, these five chef-inspired recipes will turn your typical tenderloin preparation into exceptional eating experiences.

1. Pan Roasting Beef Tenderloin

Cut: Steak

Pan roasting your beef tenderloin in a heavy-duty cast-iron pan is one way to give your friends and family a steak at home unlike anything they’ve had before. The result delivers an unbelievable crust that adds such an irresistible savory flavor—a straightforward technique requiring nothing more than a good quality pan, a preheated oven, our 1855 Black Angus beef tenderloin, salt, and a high-heat searing oil.

The Pan Roasting Technique

The pan roasting technique starts with seasoning your beef tenderloin steak with salt and a bit of pepper. After about 10 minutes, the salt will begin to pull moisture to the surface of the beef. Note: you will want to pat the beef dry since any excessive liquid will create steam and prevent you from achieving a beautiful sear.

Preheat your oven to 425 F, turn on your overhead ventilation hood, heat your heavy-duty cast iron pan over high heat for 3 minutes—or until it is very hot—and add about a quarter-cup of high heat oil (preferably avocado or grapeseed). Place your tenderloin steaks in the pan and let them sear for 3 to 4 minutes. Flip them over so the unseared side is now face down, and transfer the entire pan to the oven for 8 to 10 minutes, depending on the size and desired internal temp. Then rest the tenderloins on a rack loosely tented with aluminum foil for another 8 minutes, and enjoy your beautifully pan-roasted tenderloin.

A great riff on the technique is to finish the steaks right out of the oven by adding a spoonful of herb butter into the hot pan, and to baste them quickly before they rest.

chart explaining internal temps for steak doneness

2. Bourbon & Bacon-Glazed Beef Tenderloin

Cut: Steak/Medallions

Pan roasting your beef tenderloin in a heavy-duty cast iron pan is leads to a simple, beautifully seared steak in the comfort of your own kitchen. We take this technique to the next level by making a quick pan sauce with some high quality smokey bacon, shallots, garlic, black pepper, sweet-woody bourbon, and a splash of cream. Once the pan sauce is ready, roll and glaze the tenderloin in this flavorful boozy-bacon lacquer to create memorable flavor.

In the same format as the pan roasting technique, begin by searing your tenderloin steak for 3 to 4 minutes. Rather than flipping the steaks and transferring them to the oven, flip the steaks and sear for an additional 3 to 4 minutes in the pan. Remove the steaks from the pan to rest on a sheet pan lined with a rack. Reduce the pan heat to medium and pour the excess hot oil into a steel pan to cool before discarding.

Any browned caramelized bits in the pan are ideal. In classic French cooking, this is called ‘fond’ and adds great depth of flavor to pan sauces.

Over medium heat, add 2 ounces of diced high-quality bacon and stir often until the bacon has rendered its fat and is cooked. Then add 2 tablespoons of diced shallots, 1 clove of crushed garlic, and 2 teaspoons of cracked black pepper. Stir for about a minute and remove the pan from the heat, deglazing. Stir the pan with a wooden spoon to lift any of the fond, and add 2 ounces of bourbon (or reduce to 1 ounce in light of safety concerns or subtler flavor preference).

Carefully return the pan to the burner and allow the pan to flambé; the airborne, evaporating alcohol will ignite almost immediately as it comes in close contact with your oven’s burner, and the alcohol will burn off. Note: be careful and keep your distance from the flames, and be sure to lean away from the pan when returning it to the burner. Once the flames subside, add a half-cup of cream and a quarter-cup of beef stock to the pan, and simmer until sauce has thickened and coats a spoon. Season the sauce to your taste with salt and roll the tenderloins back into the pan with the sauce to glaze and coat the beef.

3. Horseradish-Crusted Beef Tenderloin

Cut: Steak

Horseradish and beef have a natural affinity for one another. The pungent, punchy root is grated and blended with breadcrumbs, butter, and chives. The crunchy texture and bold flavor of this crust counterbalances the rich, beefy flavor of 1855 Black Angus beef tenderloin perfectly—a match made in beef heaven. This is a recipe that can be prepared ahead of time, and simply popped in the oven while you enjoy time with family, friends, and loved ones before sitting down for a memorable meal together.

Achieving the Perfect Crust on Your Steak

The key to this preparation is the crust. Fortunately, its pre-prepped application makes serving a breeze. To make the crust, blend a stick of softened butter with 1 cup of panko breadcrumbs, 2 teaspoons of salt, 2 tablespoons of minced chives, and 3 tablespoons of store-bought prepared horseradish. Season the tenderloin ahead of time and sear it for 5 minutes per side on your grill. After the tenderloin is seared, top with the crust and bake immediately. For a more convenient approach, crust the tenderloin and keep refrigerated until you are ready to cook.

4. Smoked & Charred Beef Tenderloin

Cut: Roast

This preparation is more ambitious since it uses two separate cooking techniques and requires about 2.5 hours from start to finish—and only 20 minutes of active cooking. This is one technique that any BBQ aficionado or grill master is sure to love.

It starts with a very gentle 2-hour smoke and then a quick kiss over some ripping hot charcoals (or gas grill) to achieve a deep, flavorful char. Season your tenderloin; you can be as simple (salt and pepper) or as elaborate (such as a coffee-ancho-garlic rub) as you want. Set your smoker to 210 F and smoke the tenderloin for 1 hour per each inch of thickness. After the smoke treatment, quickly sear the beef over a ripping hot grill, then rest and serve. Just like that, you can prepare an incredibly flavorful tenderloin in the comfort of your own home.

Check out more tips on smoking, grilling, and outdoor cooking.

beef tenderloin baked in truffle salt

5. Beef Tenderloin Baked in Truffle Salt

Cut: Roast / Steak 8-12oz

It’s as simple as it sounds: 1855 Black Angus tenderloin—pre-seared with no seasoning—and completely encased in a mixture of salt, truffle oil, and egg white. The result is a unique presentation that requires cracking open the golden-brown crust to reveal the beautiful beef tenderloin baked in a truffle tomb. It’s like unearthing a beef diamond at the dinner table—a technique that will blow your dinner companions away and earn you “beef gourmand” credibility.

A tenderloin roast works best for this technique. You will want around a 2-pound center-cut tenderloin. Begin by searing it over high heat on all sides in a heavy cast-iron pan (no pre-season is required). The crust is made from whipping egg whites to stiff peaks with truffle oil and then blending in 2 pounds of kosher salt. You will be left with a salt paste that fully encases the beef and then gets baked in a 425 F oven. The truffle aroma that fills your kitchen is intoxicating. Once the beef is cooked, crack open the salt paste, slice, and enjoy.

Beef Tenderloin: A Chef’s Best Friend

Black Angus beef tenderloin is incredibly versatile, and with the help of these five recipes, an especially impressive dish to serve. For even more Black Angus beef chef-worthy inspiration, go to our recipe section.

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