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Beef Tenderloin: Perfect for New Years Eve

Beef Tenderloin a perfect New Years Eve Main CourseI keep it simple and this is kinda the way a Grandmother would have cooked these for you back in the 1950’s. Grandma would not have used 30 ingredients and fancy pans and sauces. I think Grandma always focused on the flavor of the main ingredient. And when it came time to eat, it was always amazing.

Bring the meat to room temperature.
This recipe calls for a cast iron skillet and an oven pre heated to 350F

You will need:

  • Beef tenderloins
  • Salt
  • Black cracked pepper
  • Fresh thyme
  • Butter
  • Garlic cloves
  • Vegetable oil

Directions:

  1. Heat your skillet on a medium-high heat for 10 minutes.
  2. Salt and pepper both sides of the tenderloins.
  3. Add 1 tbs of oil and swirl the skillet to spread the oil. When the oil starts to ripple place your (room temperature) tenderloins into the skillet and allow them to sear on each side for 2 minutes. It is very important that the skillet and oil are hot or the meat will stick to the skillet.
  4. Place a small piece of thyme and a thick slice of garlic on each tenderloin and put 2 tbs of butter in the skillet and place it into your pre heated oven.
  5. Use a meat thermometer to cook the beef to your liking. Just be careful because the temperatures can climb quickly and letting the meat rest for 10 minutes before serving will also change the temperature as the meat will continue to cook. Here are some internal temperatures to look for.
  • Rare 120-125 degrees
  • Medium Rare 130-135 degrees
  • Medium 140-145 degrees
  • Medium Well 150-155 degrees
  • Well Done 160 degrees

A very simple main course.

– Daniel Mancini

 

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