Beef Tenderloin with Truffle Aioli
When it comes to the holidays and special occasions this is my go-go…Beef Tenderloin with a Truffle Aioli Sauce. I love a roasted filet of beef for good reason. When cooked properly it is melt in your mouth.
Ingredients
For the truffle aioli
1 cup mayonnaise (I use @primal made with olive oil)
2 garlic cloves, Finley grated
1 tsp dijion mustard
Sea Salt
Fresh ground pepper
1 lemon juiced squeezed
1 tbsp black truffle oil
Or just buy Terrapin Ridge Farm Truffle Aioli
For the herb mixture:
2 tbsp finely chopped fresh rosemary leaves
2 tbsp finely chopped fresh thyme leaves
4 cloves garlic minced
4 tbsp extra virgin olive oil
1 tsp dijon mustard
For the beef tenderloin:
4 lb beef tenderloin *ask the butcher to trim for you if not already trimmed
3 tsp kosher salt
2 tsp coarse black pepper
2 tbsp olive oil
1/2 cup white wine, divided
Method
Make the horseradish sauce:
Add mayo, truffle oil, mustard, lemon juice and garlic to a medium bowl, whisking to combine. Season to taste with salt, pepper and more lemon juice. Flavors should be rich and bold. Store aioli in fridge for up to 2 weeks
Prepare the beef tenderloin:
Preheat oven to 425℉.
Secure your beef with kitchen twine if it is not already. I have the butcher do this for me.
*A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly– tie it up and make it as uniform in shape as possible. I simply cinch the meat in two-inch intervals with kitchen twine.Next, pat the tenderloin dry and season all over with the salt and pepper, pressing/rubbing it into meat.
Place a large, oven safe skillet over medium-high heat and add the olive oil.When the oil is shimmering, carefully place one half of the tenderloin into the skillet. Brown each side, about 2-3 minutes per side. Remove and set aside while you brown the other tenderloin.
Once both tenderloins are browned, turn off the heat and set the skillet aside.
Using a pastry brush, evenly distribute the herb mixture over all the sides of each tenderloin. Carefully place the tenderloins back into the skillet then pour ¼ cup of the wine around the tenderloins into the skillet.
Transfer the skillet to the oven and roast for 18-25 minutes until you reach your desired doneness (see Temperature Note below. I cooked mine Medium-Rare for reference), flipping the tenderloin halfway through (about 10 minutes into the cook time) and adding another ¼ cup of wine around and over the tenderloin.
Once desired temperature is reached, remove from the oven. Transfer to a cutting board to rest for 10 minutes before slicing and serving.
notes
This really can serve 8=-10 people
Temperature Scale:
Rare: 125℉
Medium Rare: 135℉
Medium: 145℉
Medium Well: 155℉
