You can serve this delicate cut of beef so many ways. You can serve with my Mushroom Ragout which is always great. If you want to serve on a buffet then thinly slice and make a little balsamic reduction sauce. You can enjoy warm or cold. I normally take the leftover tenderloin and save for lunch over a salad. We also always make sure there is a little container for our Jack Russel, Jake! He just loves Beef Tenderloin – Lucky dog..
Tips: When purchasing your Beef Tenderloin the rule of thumb is 4 – 6 ounces per person. If you know your guests you can figure out how much beef each person will enjoy. Especially if you have other food options. This piece of meat is very tender and should only roast until medium-rare as it will continue cooking while resting. This meat will not taste well if overcooked!
Preheat the oven to 400 degrees F. or heat your grill to medium/high
Tie beef with kitchen twine (or ask the butcher to do it for you).
Season the beef all over with salt. Next coat entire beef with a light layer of dijon mustard. In a small bowl combine peppercorns, oregano, rosemary, thyme, garlic powder, onion powder and red pepper flakes. Coat evenly over beef tenderloin.
For the stove top: Heat a large Le Creuset Saute Pan over high heat. Carefully coat bottom of pan with olive oil and butter. When the butter is melted but not brown add in beef. Sear all sides until brown; about 8 minutes total.
For the grill:Heat grill to a medium-high temperature. Once grill is hot sear all sides of beef; about 8 minutes. Place beef tenderloin into a oven-safe Le Creuset Saute Pan or roasting pan.
Transfer the saute pan to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes. Carefully transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 15 minutes.
Note: You can prepare this beef tenderloin in advance – especially if you are searing in the house and you don’t want a mess with company. Sear the beef in advance and leave in the pan covered. When ready to roast place in your preheated oven!