Beef Tenderloin Recipe - Lotus Small Kitchen Appliances

Ingredients

Serves 6

Beef Tenderloin Ingredients

2 garlic cloves, 1 minced and 1 smashed
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (3-pound) beef tenderloin, trimmed of fat and silver skin, and tied with butcher’s twine
1 small yellow onion, thinly sliced
1 medium carrot, thinly sliced

Horseradish Crust Ingredients

6 tablespoons store-bought grated white horseradish, rinsed and squeezed dry
2 tablespoons plain bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh parsley
½ teaspoon kosher salt

Red Wine Jus Ingredients

2 cups low-sodium beef broth
1 cup dry red wine
2 teaspoons unsalted butter, softened

Directions

Step 1: Season the tenderloin

Adjust the oven rack to the highest position and set the oven to BROIL/HI. In a small bowl, stir together the minced garlic, thyme, rosemary, 1 tablespoon of the oil, the salt, and pepper. Rub the tenderloin with the herb mixture and set aside while the oven heats up.

Step 2: Make the horseradish crust

In a medium bowl, stir together the ingredients for the horseradish crust and set aside.

Step 3: Broil the tenderloin

Toss the onion, carrot, and smashed garlic clove with the remaining 1 teaspoon olive oil in the Lotus baking pan. Nestle the tenderloin directly onto the baking pan. Broil the tenderloin until it begins to brown, about 10 minutes.

Step 4: Remove pan from oven

Adjust the oven rack to the middle position and set the oven to CONVECTION/ROAST 425°F. Press the horseradish mixture evenly over the top. Insert the temperature probe into one end of the tenderloin so that it runs horizontally. Place the pan in the oven and insert the probe’s plug into the oven jack. Set the probe temperature to 125°F (for medium-rare), and roast until the probe temperature chime sounds, about 15 minutes. Remove the probe, then transfer the tenderloin to a cutting board and loosely tent with foil for 15 minutes.

Step 5: Make the red wine jus

Adjust the oven rack to the highest position and set the oven to BROIL/HI. Pour the broth and wine over the roasted vegetables. Place the pan in the oven and simmer until the liquid is reduced slightly, about 10 minutes. Strain the jus through a fine-mesh sieve set over a small bowl (discard the vegetables) and whisk in the softened butter.

Step 6: Remove twine

Cut and remove the twine (if the crust is disturbed, use a spoon to press it back in place) and cut the tenderloin crosswise into ¼-inch slices. Serve with the jus.

Variations

Crispy Mustard Crust

To make the crust, add 6 tablespoons panko to the plain bread crumbs (omit the horseradish). Increase the Dijon mustard to 3 tablespoons and add 2 tablespoons mayonnaise along with the mustard.

Tenderloin Au Poivre

Omit the thyme and rosemary from the meat. Rub the 1 tablespoon olive oil, minced garlic, and salt all over the tenderloin. Substitute 2 tablespoons crushed black peppercorns for the ground black pepper and roll the tenderloin in the crushed peppercorns to coat on all sides. Omit the horseradish crust. Substitute ½ cup balsamic vinegar and 2 tablespoons pomegranate syrup for the red wine.