Tenderloin beef is a splendid way to celebrate a holiday or a special occasion with your family and friends. With a bit of preparation and planning, cooking this cut of meat can be a delicious meal. You will need to trim the fat and remove all the silver skin from the loin if it has not been done already. This is what makes the loin a peeled butt tenderloin.
How to Cook a Beef Loin Peeled Butt Tenderloin
Step 1
Place the tenderloin on a cutting board and trim to your satisfaction. You can rinse the meat under fresh running water to clean away any residue that might be left on the loin. Place the loin back on the cutting board and pat dry with a clean dry cloth or paper towels.
Step 2
Cut the loin in two equal halves about 7 inches apiece. One will be broader then the other --- this is the butt portion; the other will be narrow and tapered. You will want to tuck the tapered part under the fillet and secure with a light twine. Tie each loin fillet with the twine in 2-inch intervals until both fillets are trussed completely.
Step 3
Pour the vegetable oil in the large skillet and place the loin fillets in the oil. Salt both pieces generously with sea salt. Sear the loin until deep brown on all sides, this takes about 4-5 minutes on each side. Preheat your oven to 450 degrees Fahrenheit.
Step 4
Place the loin fillets back onto your clean and sanitized cutting board. In a small bowl mix the olive oil, thyme, savory, mustard and pepper. Brush on the oil and herb mixture, being generous on all sides of the loin fillets.
Step 5
Place the roasting rack inside the baking dish and space the loin fillets equal distance apart to ensure proper roasting. Roasting time may vary due to the searing time. Roast the fillets until internal temperature is 145 degrees Fahrenheit. Allow the tenderloin to rest for no less than 10 minutes before serving.
Things You'll Need
- Large skillet
- Light twine
- 5 tbsp. vegetable oil
- 1 tbsp. sea salt
- 3 tbsp. olive oil
- 1 tbsp. crushed thyme
- 1 tbsp. dried savory
- 1/4 cup whole grain mustard
- 1 tbsp. fresh ground black pepper
- Small basting brush
- Large covered baking dish with roasting rack
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