How to Tie a Beef Tenderloin
Ingredients
-
1
2-pound
center-cut beef tenderloin roast, trimmed
-
1
length
kitchen twine
Instructions
- Trim the beef tenderloin by sliding a knife between the meat and the connective tissue, pulling the tissue back as you cut.
- Using 12-inch lengths of kitchen twine, tie a loose knot around one end of the meat to create an anchor knot.
- Create a large loop with the twine and loop it around the tenderloin, spacing it about 1 ½ inches from the anchor knot.
- Continue tying the roast crosswise at 1 ½ inch intervals until evenly tied.
- Sprinkle the tied roast with salt, cover loosely with plastic wrap, and let it stand at room temperature for 1 hour.
- Preheat the oven to 300 degrees and set a wire rack over a rimmed baking sheet.
- Pat the roast dry, sprinkle with pepper, and rub with butter or olive oil.
- Roast until the beef registers 125 degrees for medium-rare or 135 degrees for medium, flipping halfway through.
- Sear the roast in a hot pan until browned on all sides, then let it rest for 15 minutes.
- Remove the twine and slice the roast crosswise into ½-inch thick slices.
Nutrition Facts (estimated)
Servings
6
Calories
505
Total fat
43g
Total carbohydrates
1g
Total protein
28g
Sodium
917mg
Cholesterol
126mg
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