Sandra This Alton Brown Beef Tenderloin recipe is a buttery and luxurious main course, which calls for a whole trimmed tenderloin and plenty of kitchen twine. It’s the ultimate special occasion roast, ready in about 45 minutes (plus prep time).
Alton Brown Beef Tenderloin Ingredients
- 1 whole beef tenderloin (approx. 4–5 lbs), untrimmed
- 2 tbsp olive oil (or vegetable oil)
- 1 tbsp kosher salt (plus more for dry brining)
- 2 tbsp whole black peppercorns, coarsely cracked
- 1 tbsp garlic powder
- 1 tbsp dried thyme (or 2 tbsp fresh chopped thyme)
How To Make Alton Brown Beef Tenderloin
- Butchery (Trimming): Lay the tenderloin on a cutting board. Remove the “chain” (the fatty strip of meat running down the side) by pulling it away with your fingers and trimming with a knife. Save this for stir-fry. Locate the “silverskin” (the tough white membrane). Slide a sharp knife under the membrane and slice it off in long strips, angling the knife upwards to avoid cutting into the meat.
- Shape and Tie: To ensure the roast cooks evenly, you need a uniform cylinder. Tuck the thin tapered “tail” end underneath the roast to double the thickness so it matches the center. Using butcher’s twine, tie the roast at 1.5-inch intervals all the way down. This keeps the shape round and tight.
- Season: Rub the tied roast all over with the olive oil. In a small bowl, mix the kosher salt, cracked black pepper, garlic powder, and thyme. Massage this mixture into the meat on all sides. (Ideally, let the roast sit at room temperature for 1 hour before cooking).
- Sear the meat: Preheat the oven to 400°F (200°C). Heat a large cast-iron skillet or heavy roasting pan over high heat on the stovetop. Once smoking hot, place the tenderloin in the pan. Sear aggressively for 2–3 minutes per side until a deep brown crust forms all over. Don’t forget the ends.
- Roast: Transfer the skillet (or place the meat on a rack in a roasting pan) directly into the preheated oven.
- Check temperature: Roast for 10–15 minutes. Check the internal temperature early. The tenderloin is lean and cooks very fast. Pull the meat when the internal temperature reaches 125°F (52°C) for perfect Medium-Rare.
- Rest: Remove the roast from the oven and transfer it to a carving board with a juice groove. Tent loosely with foil. Let it rest for at least 15–20 minutes. The temperature will rise to 130°F–135°F during this time.
- Serve: Remove the twine. Slice the roast into thick medallions (about 1 inch thick). Serve immediately.
Recipe Tips
- The Chain: Do not throw away the chain or the scraps! They are just as tender as the roast but look messy. Chop them up for the best Beef Stroganoff or steak tacos you’ve ever had.
- Cracked Pepper: Use a mortar and pestle or the coarse setting on your grinder. You want chunks of pepper for a crust, not fine dust.
- Why tie? Tying the meat is not just aesthetic. If you don’t tie it, the roast will flatten out in the oven, cooking unevenly and losing juices.
- Carryover Cooking: Because tenderloin has very little fat to insulate it, it is very susceptible to overcooking. Always pull it 5–10 degrees before your target temperature.
What To Serve With Alton Brown Beef Tenderloin
This mild, tender meat pairs well with rich sauces and sides.
- Horseradish Cream: Sour cream, horseradish, and chives.
- Béarnaise Sauce: The classic French pairing (see Mary Berry’s recipe).
- Roasted Mushrooms: Earthy flavors complement the beef.
- Potato Gratin: A creamy, cheesy side dish.
How To Store Alton Brown Beef Tenderloin
- Refrigerate: Store leftover unsliced roast tightly wrapped in plastic wrap for up to 3 days. Sliced medallions should be stored in an airtight container.
- Freeze: Freeze cooked meat for up to 2 months, though the texture is best when fresh.
- Leftovers: Thinly sliced cold tenderloin makes the world’s best roast beef sandwich.
Alton Brown Beef Tenderloin Nutrition Facts
- Calories: 350kcal
- Protein: 32g
- Carbohydrates: 1g
- Fat: 24g
- Saturates: 9g
- Sugar: 0g
- Salt: 0.6g
Nutrition information is estimated per 4oz serving.
FAQs
Do I have to sear it?
Yes. Tenderloin has very little fat flavor on its own. The sear provides the Maillard reaction (browning) that gives the meat its savory crust. Without searing, the roast will look grey and taste bland.
Can I cook it to well done?
Technically yes, but tenderloin lacks the fat to keep it moist at high temperatures. Cooking it past Medium (145°F) will result in dry, expensive shoe leather.
Can I use a rub?
Yes, a paste of Dijon mustard, rosemary, and garlic applied before roasting adds a wonderful crust.
Alton Brown Beef Tenderloin Recipe
Description
A masterclass in preparing the “King of Roasts” by trimming, tying, and searing a whole beef tenderloin to achieve a buttery, melt-in-your-mouth texture.
Ingredients
Instructions
- Trim silverskin and chain from tenderloin.
- Tuck tail under and tie roast at intervals with twine.
- Rub with oil and seasoning mix.
- Sear in a hot skillet for 2–3 minutes per side.
- Transfer to 400°F oven.
- Roast until internal temp reaches 125°F (approx. 15 mins).
- Rest for 20 minutes before slicing.
Notes
- Removing the silverskin is mandatory; it is a tough connective tissue that does not break down during cooking and will cause the roast to curl up and be chewy if left on.
- Tying the roast at tight, even intervals ensures the diameter is consistent from end to end, preventing the tapered tail from becoming well-done while the center is still raw.
- Because the meat is so lean, let it rest on a board with a “juice groove” to catch any drippings, then pour those juices over the sliced meat before serving for extra moisture.
Alton Brown Beef Tenderloin Recipe
