Cooking a 7 lb beef tenderloin might sound intimidating, but it can be a simple process with the right guidance. This recipe will help you create a tender and juicy centerpiece for your next gathering that will impress your guests and satisfy your taste buds. Imagine sinking your teeth into a perfectly cooked, melt-in-your-mouth beef tenderloin that is bursting with flavor.
Whether you’re celebrating a special occasion or preparing a Sunday dinner, this beef tenderloin recipe will become a staple in your cooking repertoire. With a few straightforward steps and some essential ingredients, you’ll have a show-stopping dish that’s worthy of any feast.
The Art of Preparing Beef Tenderloin
Creating a stunning beef tenderloin is a process that combines attention to detail and a few key techniques.
Start by selecting a high-quality cut of beef. A 7 lb tenderloin is an excellent choice for a gathering, offering a tender and juicy experience in every bite.
Ensuring the meat is well-trimmed and dry is essential, as this allows for even seasoning and better browning during cooking.
Seasoning for Flavor
Seasoning the beef is critical for enhancing its natural flavors.
A mixture of olive oil, minced garlic, rosemary, and thyme creates a fragrant rub that permeates the meat.
Applying this mixture generously ensures that every slice will burst with flavor, making the dish irresistible.
Mastering the Sear
Searing the beef is a pivotal step that cannot be overlooked.
Using a hot, oven-safe skillet, the tenderloin is seared on all sides to create a beautiful crust.
This not only adds texture but also locks in juices, contributing to the overall tenderness of the meat.
Perfect Roasting Technique
After searing, the tenderloin is transferred to a preheated oven to roast.
Monitoring the internal temperature is vital, as it determines the doneness.
For a perfect medium-rare finish, aim for an internal temperature of 130°F.
Resting and Sauce Preparation
Once cooked, resting the beef is essential to allow the juices to redistribute.
This 15-20 minute period enhances the meat’s juiciness when sliced.
Meanwhile, deglazing the skillet with beef broth or red wine captures the rich flavors left behind, resulting in a delectable sauce to accompany the tenderloin.
Presentation for a Celebration
Presentation can elevate any dish, especially a beautifully roasted beef tenderloin.
Serving the meat on a rustic wooden cutting board, adorned with fresh herbs and sliced to showcase its pink center, adds a touch of elegance.
Pairing the dish with elegant serving dishes and a warm dining setup creates an inviting atmosphere, perfect for any celebration.
How to Cook a 7 lb Beef Tenderloin
This beef tenderloin is seasoned to perfection and roasted to a glorious medium-rare, ensuring each slice offers a rich, buttery taste that is both savory and satisfying.
Ingredients
- 1 (7 lb) beef tenderloin, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth or red wine (for deglazing)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Beef: Pat the beef tenderloin dry with paper towels. In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture generously over the entire surface of the beef.
- Sear the Beef: In a large oven-safe skillet over medium-high heat, sear the tenderloin for about 3-4 minutes on each side until browned. This will create a beautiful crust.
- Roast in the Oven: Transfer the skillet to the preheated oven and roast the beef for about 45 minutes to 1 hour, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.
- Rest the Meat: Once done, remove the tenderloin from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes to allow the juices to redistribute.
- Make the Sauce: In the same skillet, add beef broth or red wine to deglaze, scraping up the brown bits from the bottom. Let it simmer until slightly thickened before serving with the sliced beef.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8-10 servings
- Calories: 350kcal (per serving)
- Fat: 22g
- Protein: 30g
- Carbohydrates: 1g