Len's Recipe of the Month - December 2018

Here's one you can save for next Christmas.   Because a perfect beef tenderloin is for very special occasions, given its market price of 100 bucks or more at a reputable butcher.  Don't judge by the red tint of the photo above.   My Christmas beef tenderloin was perfectly done and yes, the cow was dead.

If done right, a beef tenderloin melts in your mouth like butter and is quite succulent.  But there are some steps you need to undertake before making it or risk 100 dollars being thrown down the garbage disposal along with some tough-to-chew meat.  Follow these tips and your gala feast will be a success.

1.  Get a beef tenderloin from a butcher.   They know what they are doing with this most tender part of the cow.   If you can get a tenderloin from an animal that has been grass fed, even better.   There is a difference.

2.  On the day that you are going to serve the meat, pull it from the refrigerator at least two hours before you are going to cook it.

3.  While it's sitting on the counter and getting used to room temperature, you must season it.   This is the key.   First melt some butter and brush it down.  Remember to do the ends and all sides.

4.  The seasoning?  Here's another trick.  Mix together lots of kosher salt and black pepper.   Salt must be on the meat at least two hours before because it creates some sort of chemical reaction that makes the beef even more tender.   

5.  Add to this rub of salt and pepper about 1/4 tablespoon of baking powder. This helps the meat to brown and takes the place of searing the thing in a pan.

6.  After coating the meat, let it sit for at least two hours.

7.  When ready to cook it, there are two schools of thought on how best to prepare a beef tenderloin.   I have tried both and I definitely now favor one.  You can put in the oven with very high heat for a short amount of time.  Or, as I prefer, you can cook it low and slow.   275 degrees for 60 to 75 minutes.

8.  Get yourself a decent meat thermometer.   Check the meat periodically.   The temperature in the center should be 130 degrees, which is ideal.   Don't let it get any higher.  This meat must be served medium rare and uniformly pink inside.

9.  Pull the meat from the oven and sit it on the counter for at least 15 to 20 minutes covered with tin foil.   This allows for all the juices to distribute.

It sounds a little complicated, but it really works to your advantage.   Look, if we can get to Mars, you can cook a perfect beef tenderloin.

You will thank me next Christmas.

Dinner last night:  And the beef tenderloin lasts for a day.....leftovers.