The Perfect Recipe for Beef Tenderloin: How to Cook It Low and Slow

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How to cook beef tenderloin on low heat?

Beef Tenderloin

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Are you looking to learn an easy and delicious way to cook beef tenderloin? Are you tired of tough, dry steaks or over cooked roasts ruining your dinner experience? I have been in the same boat as you searching for the perfect recipe that will make a juicy, succulent steak every single time.

Well look no further! In this article, I’m going to show you how to cook beef tenderloin on low heat that’s guaranteed to produce flavorful and melt-in-your mouth results. We’ll walk through prepping the meat, seasoning it just right, and cooking it at a lower temperature so that every bite is sublime perfection. So if you’re ready for some beefy goodness – let’s get started!

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How to cook beef tenderloin on low heat?

Cooking beef tenderloin on low heat is a great way to ensure it comes out juicy and tender. Start by seasoning the meat with salt, pepper, herbs or spices of your choice. Heat some oil in a large skillet over medium-low heat and add the seasoned beef to the pan. Cook for about 10 minutes per side, turning occasionally until an internal temperature of 140°F is reached. Then remove from heat and let rest before serving.

Preparation Techniques: Getting your Beef Tenderloin Ready for Cooking

Beef tenderloin is a prized cut of beef that tastes delicious when cooked properly. It’s also surprisingly easy to prepare and cook in the kitchen, making it an ideal choice for people who are just starting out with cooking. Here are some tips on how to get your beef tenderloin ready for cooking:

Selecting the Right Piece

When selecting your piece of beef tenderloin, choose one that is evenly shaped and not too thick or too thin. The color should be bright pinkish-red with a light coating of white fat around the edge – any signs of discoloration or damage may indicate older meat which won’t taste as good once cooked. If you’re buying from an online store, make sure to double check reviews before purchasing!

Trimming Off Excess Fat

Once you have chosen your piece, trim off any excess fat using a sharp knife and discard into the bin – this will help keep it from becoming too greasy during cooking. Don’t worry if there isn’t much fat on the steak – this cuts down on its calorie content whilst still delivering all those wonderful flavors we love about beef! The remaining layer should be no more than one centimeter thick so don’t go overboard when slicing away at it.

Tying Up Your Tenderloin

Now comes the fun part – tying up your tenderloin! This helps create an even shape throughout while giving you more control over where heat will be distributed during cooking for better results every time. Start by looping butcher’s twine around the center several times until snug but not too tight – use different lengths depending on how wide/thin each end is – then tie off securely at either end so everything stays put.

  • If desired, add herbs such as thyme & rosemary within loops.
Lastly wrap tightly in plastic wrap (or place in sealed vacuum bag) and refrigerate overnight or up to 24 hours before cooking–this allows flavors to really develop within steak further enhancing taste upon eating!

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Seasoning to Perfection: Ensuring Your Beef Tenderloin has Maximum Flavor

The beef tenderloin is a cut of steak with an unparalleled flavor. Its delicate texture and robust beefy flavor make it the perfect choice for a special occasion meal. In order to ensure that your beef tenderloin reaches its full potential, you must season it properly. Here are some tips on how to season your beef tenderloin so that every bite bursts with maximum flavor!

Start by Preparing the Dry Rub

A dry rub is the seasoning combination that will get applied directly onto the steak before cooking. This dry rub should be prepared in advance, so as not to rush through this important step when preparing your steak dinner. Select two or three spices which will pair nicely together and have complementary flavors; such as garlic powder, onion powder, paprika, cumin seed powder and oregano.

  • Combine all these ingredients into a bowl in equal parts.
  • Stir everything until combined.

Once these spices are mixed together they form what’s known as “the base” of your dry rub. If desired add other herbs (rosemary or thyme) or even chili flakes if you want to give it more heat! You can also adjust the levels of each individual spice depending on personal preference; however do remember that too much salt can overpower other flavors. Finally mix in some freshly cracked black pepper for an added kick!

Coat Your Beef Tenderloin Evenly with the Rub

Once you have prepared your homemade dry rub it’s time to apply it generously onto both sides of your steaks; making sure they are evenly coated from top bottom front back! Place them onto a tray lined with parchment paper and leave them at room temperature for around 30 minutes before cooking – this allows time for any moisture left on the surface from washing off earlier on evaporate and really let those flavors fully infuse into every nook & cranny of every juicy morsel!

Happy cooking everyone!!

Detailed Steps on How to Cook Beef Tenderloin at Lower Heat

Step 1: Begin by preheating the oven to 275°F. Place a heavy-duty roasting pan over two burners set to medium heat. Add enough oil to coat the bottom of the pan and allow it to come up to temperature.

Step 2:

  • Salt and pepper both sides of your beef tenderloin, then place it on top of the heated roasting pan.
  • Sear each side for 3 minutes, until a dark golden crust has formed.

Step 3:

  • Transfer your seared tenderloin from the stovetop onto a rack inside your preheated oven.
  • Bake for about an hour and 15 minutes, or until desired internal temperature is reached (145°F).
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Beef Tenderloin

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