Dinner party Family Meal

Herb-Stuffed Roasted Tenderloins

By on February 18, 2014

Here’s a real treat – perfect for a big family meal.  The pics are from the holidays…

Step 1 – butterfly the tenderloin roast (or have your butcher do it), and smear the inside with an herb paste – here I used chopped fresh tarragon, parsley, thyme and rosemary mixed with smashed chopped garlic, olive oil, cracked pepper and sea salt.

butterfly

Step 2 – tie up the roast with butcher twine, rub lightly with canola oil and sprinkle generously with cracked pepper, salt and garlic  powder.  Let sit outside the fridge until the chill is off.  

tied1

Step 3 – roast at 425º until internal temp is 125º at the thickest part.  As the tenderloin is tapered, when the middle is on the rare side the skinny end will be more well, providing for a nice selection of doneness.  

done

Step 4 – let rest for a good while, at least 20 mins.  Slice and enjoy! 

sliced

p.s. sauced this with a cabernet peppercorn reduction.   

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3 Comments
  1. Chris Mirick

    February 18, 2014

    Awesome. We do a similar one with rosemary, garlic, kosher salt, black pepper and olive oil — both inside and outside — then cook over indirect heat on the grill with a lot of early hickory smoke. Great with sweet potatoes and some greens.

    • GHT

      February 18, 2014

      Nice. I bet the hickory smoke brings it up a notch. I’ve been lobbying for a smoker here but I overstepped the bounds already with the sous-vide….

  2. Paris Hampton

    February 21, 2014

    I must try this:)

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