Tuesday, February 26, 2013

BEEF TENDERLOIN

Beef tenderloin is one of the top meals that I am always making for clients! When cooked perfectly, beef tenderloin just melts in your mouth & when properly seasoned and serve with some horseradish or dijon mustard, this piece of meat is perfect for any event!



I tried a bit of a new cooking marinade this past weekend for a client, and it was a complete hit! I will forever now use these seasonings when cooking beef tenderloin. I am going to share a great cooking technique for beef tenderloin, so that at your next event whether it be a family birthday meal, a buffet or a special treat for friends, you are ready! One tip, rest your meat. Resting the meat is so important as it allows all of the flavour and juice to absorb back into the meat ensuring that your meat stays flavourful and juicy!

BEEF TENDERLOIN 
Ingredients:
1 beef tenderloin (2-3kg in weight)
1/4 cup dijon mustard
1/4 cup balsamic vinegar
3 minced garlic cloves
salt and pepper

Directions:
1. Pat dry the beef tenderloin and generously seasons with salt and pepper.
2. In a bowl mix together the mustard, balsamic and garlic until thoroughly combined. Rub all over the beef tenderloin.
3. Pre heat the oven to 500 degrees!! (make sure your oven is clean as this is a hot temp and will smoke any old food that is on the bottom of the oven)
4. Cook your beef tenderloin for 25-30 minutes. Do not open the oven!
5. When you remove the meat, cover in aluminum foil for at least 20 minutes.

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