Serves 8
210 min
Marinated Beef Tenderloin
Recipe GLPR931dbb99f252f8
A classic American preparation featuring a premium center-cut beef tenderloin marinated in Worcestershire sauce, fresh lemon juice, and aromatic garlic, then seared and finished with herb butter for an elegant main course.
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Ingredients
3 pounds Beef tenderloin, center-cut, 3 pounds, silver skin trimmed
¼ cup Worcestershire sauce
1 lemon Fresh lemon juice
2 tablespoons Garlic, finely chopped
2 teaspoons Coarse salt
2 teaspoons Coarsely ground black pepper
1 teaspoon Safflower oil
½ stick Unsalted butter, softened
Directions
In a small bowl, whisk together the Worcestershire sauce, fresh lemon juice, finely chopped garlic, coarse salt, and coarsely ground black pepper to create the marinade.
Place the trimmed beef tenderloin in a shallow dish or large ziplock bag. Pour the marinade over the meat, ensuring all surfaces are coated. Cover and refrigerate for at least 3 hours, or preferably overnight, turning occasionally for even marination.
Remove the beef tenderloin from the refrigerator about 30 minutes before cooking to allow it to reach room temperature, which promotes even cooking.
Heat the safflower oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers.
Pat the beef tenderloin dry with paper towels to remove excess marinade. Carefully place it in the hot skillet and sear for 3 to 4 minutes per side to develop a golden-brown crust.
Transfer the seared tenderloin to a preheated 400°F oven. Roast for 25 to 35 minutes, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the meat for medium-rare doneness.
Remove the tenderloin from the oven and transfer to a cutting board. Top with pats of softened unsalted butter and allow the meat to rest for 10 minutes, tenting loosely with foil to retain warmth.
Slice the beef tenderloin into ½-inch thick steaks and arrange on a serving platter. Drizzle any pan juices over the slices and serve warm.
