Roast Beef Tenderloin
Roast Beef Tenderloin
Sometimes a celebration calls for a big, impressive roast of beef. Beef tenderloin is an elegant cut, fork-tender, but the flavour is mild so it's an ideal candidate for a zesty rub. I start with Provençal flavours—rosemary, tarragon, mustard, anchovies, garlic—and add coffee and chocolate for rich, deep notes.
Ready in: 2 hours
Serves: 8
Complexity: very-easy
kcal: 633
Share
Ingredients
1.5-2 kg trimmed beef tenderloin
SIDS SALT & PEPPER to taste
2 tbsp coffee beans
2 tbsp black peppercorns
2 tsp grated unsweetened dark chocolate
1 tbsp Dijon mustard
4 anchovy fillets, chopped
3 garlic cloves
3 tbsp rice bran oil
1 tbsp chopped fresh tarragon
needles from 2 sprigs fresh rosemary, chopped
Directions
Take the beef out of the refrigerator 1 hour before you plan to roast it and season with SIDS SALT & PEPPER to taste.
Preheat the oven to 220˚C.
Crush the coffee beans and peppercorns with a mortar and pestle or on the counter with the back of a small, heavy frypan. Mix the coffee bean/peppercorn mixture with the chocolate, mustard, anchovies, garlic and 1 tablespoon of oil to make a thick paste.
Heat the remaining oil in a large, ovenproof frypan over high heat. When it shimmers, add the beef and sear it on all sides, about 8 minutes. Press down on the beef to get a good crust on it. Slather the paste on the beef and strew the herbs on top.
Slide the pan into the oven and roast until the beef registers 50-52˚C for medium-rare but start checking with an instant-read thermometer after 20 minutes. Tent the roast loosely with foil and let it rest for 30 minutes before carving.