Saturday, November 6, 2010

Sunday Supper - Patrick Cayemberg's Beef Tenderloin

I really do have the most thoughtful in-laws in the world! Dad always loved cooking and baking and was never hesitant in sharing a recipe. So for my first Sunday Supper (and for many more) I will share the recipes that Dad loved to make and we all loved to eat! Love and miss you, Dad!

We looked forward to Dad making this when we'd go to visit in Green Bay, or when Mom and Dad would come to visit us. Whenever tenderloin would go on sale in Green Bay, Dad would grab some for us, trim it and Mom would zip-pack it and freeze it. They'd bring it down with them when they'd visit...enough to make and enough to leave behind for us to make later on.

Beef Tenderloin

2 tbsp olive oil
1 tbsp salt
1 tbsp dried thyme
2 tbsp butter, melted
1/2 tbsp fresh cracked black pepper
1 tbsp soy sauce
1 beef tenderloin
1 head garlic, peeled and sliced into chips

Mix together the olive oil, salt, thyme, melted butter, pepper, and soy sauce. Set aside.
Place in a roasting pan 1 whole beef tenderloin, cleaned and trimmed of excess fat and silver skin. Tuck the tail under the meat to ensure even temperature throughout. Cut small slits into the tenderloin all over and insert a chip of garlic. Pour the rub over the tenderloin and rub all over meat with hands for about 5 minutes to evenly coat. Let rest for 20 minutes, then repeat the process of rubbing the meat.

Place in the oven with a meat thermometer inserted. Cook at 425 degrees (F) until thermometer reads 120 degrees for rare, 125-130 degrees for medium rare or 135-140 degrees for medium. Remember that once you take the tenderloin out of the oven the internal temperature will continue to rise about 5 degrees.

It is important to let the meat rest for 15 minutes before slicing; this allows the temperature to rise those 5 degrees and lets the juices settle inside the meat instead of on the cutting board. Serve with a simple au jus made from the juices, a bit of water, beef stock and your favorite seasonings.
(I know that Dad clipped this recipe from somewhere, but I don't know where exactly, so sorry, but I can't give proper credit to the source.)

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