Shallot & Herb Beef Tenderloin | Dorothy Lane Market

Shallot & Herb Beef Tenderloin

PREP TIME 4 hr
COOK TIME 3 hr 2 min
SERVINGS 6
Chef Carrie Walters
  • POSTED Nov 29th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 center-cut Beef Tenderloin, 2 to 3 pounds
  • Kosher salt and freshly ground black pepper
  • 4 Tbsp unsalted butter
  • 1 shallot, roughly sliced
  • 4 sprigs thyme
  • Coarse sea salt, such as fleur de sel or Maldon, for serving

INSTRUCTIONS

1
Generously season tenderloin with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered, at least 4 hours or overnight.
2
Preheat oven to 225°F. Place baking sheet with rack and tenderloin in oven and roast to an internal temperature of 120-125°F, using a good instant-read meat thermometer (approximately 2-3 hours). Remove from oven and set aside at room temperature, 15 minutes.
3
About 15 minutes prior to serving, add butter to a medium heat pan and swirl, raising heat to high until butter starts to foam and then stops. Let butter cook until a light nutty brown, then add the tenderloin, shallot, and thyme
4
Cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F for rare or 130°F for medium-rare, about 1-2 minutes.
5
Transfer tenderloin to a cutting board and allow to rest for 5 minutes before slicing. Sprinkle with finishing salt before serving.

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Shallot & Herb Beef Tenderloin

Dorothy Lane Market
PREP TIME 4 hr
COOK TIME 3 hr 2 min
SERVINGS 6

INGREDIENTS

  • 1 center-cut Beef Tenderloin, 2 to 3 pounds
  • Kosher salt and freshly ground black pepper
  • 4 Tbsp unsalted butter
  • 1 shallot, roughly sliced
  • 4 sprigs thyme
  • Coarse sea salt, such as fleur de sel or Maldon, for serving

INSTRUCTIONS

1
Generously season tenderloin with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered, at least 4 hours or overnight.
2
Preheat oven to 225°F. Place baking sheet with rack and tenderloin in oven and roast to an internal temperature of 120-125°F, using a good instant-read meat thermometer (approximately 2-3 hours). Remove from oven and set aside at room temperature, 15 minutes.
3
About 15 minutes prior to serving, add butter to a medium heat pan and swirl, raising heat to high until butter starts to foam and then stops. Let butter cook until a light nutty brown, then add the tenderloin, shallot, and thyme
4
Cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F for rare or 130°F for medium-rare, about 1-2 minutes.
5
Transfer tenderloin to a cutting board and allow to rest for 5 minutes before slicing. Sprinkle with finishing salt before serving.

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