Beef Tenderloin with French Onion Pan Sauce
- 1 Pre Beef Center Cut Tenderloin Roast
- 1 small yellow onion (or 1/2 of a medium/large)
- 1 Beef bou (bouillon) cube, dissolved in one cup of water
- 1 big sprig of Rosemary
- 1/4 cup sherry
- Olive oil
- 1 cup Panko bread crumbs
- 1/2 cup parmesan, grated
- Parsley to taste
Instructions
- Preheat a large, heavy skillet on medium high heat.
- Pat tenderloin dry and season liberally with salt and pepper.
- Drizzle enough grape seed oil (or your preferred high heat neutral cooking oil) in the heated pan. Place the seasoned tenderloin in the pan and
- Sear on all sides.
- Turn down the flame on your pan and set tenderloin on a parchment lined sheet tray with a rack.
- Place into a 400ºF oven and roast for 15-20 minutes or until internal temperature is 135º.
- In the meantime , put sliced onions in the skillet, scraping the bottom of the pan to release any fond. Once your onions have become soft and lightly caramelized, turn off the flame completely and add in sherry.
- Turn back on the heat and scrap the bottom of the pan with a wooden spoon to deglaze. Simmer sherry until it’s reduced by about 1/2. Add in bou beef broth and simmer.
- Adjust seasoning with salt and pepper.
- Remove the roast from the oven and allow to rest for at least 20 minutes before slicing.
- To serve, line a platter with the French onion sauce, slice tenderloin into 1-inch slices and top with Parmesan parsley bread crumbs.
To make the “crouton” topping:
- In a medium skillet, heat up about 2 tablespoons of olive oil and add in panko bread crumbs and stir until golden brown. Set in a bowl to cool.
- Once bread crumbs have cooled, add in finely grated
Beef Tenderloin with Classic Pan Sauce
- 1 Pre Beef Center Cut Tenderloin Roast
- 1 large shallot, minced
- 4 sprigs Thyme, minced
- 1 tbsp. Dijon mustard
- tbsp. cold butter
- Bou beef cube dissolved in 10 oz of water
- 1/2 cup Red wine
Instructions
- Preheat a large, heavy skillet on medium high heat.
- Pat tenderloin dry and season liberally with salt and pepper.
- Drizzle enough grapeseed oil (or your prefered high heat neutral cooking oil)
- in the heated pan. Place the seasoned tenderloin in the pan and sear on all sides.
- Turn down the flame on your pan and set tenderloin on a parchment lined
- Sheet tray with a rack.
- Place into a 400ºF oven and roast for 15-20 minutes or until internal temperature is 135º.
- While the tenderloin finishes cooking, add a finely minced shallot to the pan while scraping any fond off the bottom. Turn off the heat completely and add in the wine.
- Deglaze any remaining fond with a wooden spoon. Turn back on the heat and allow the red wine to reduce by half.
- Add in bou beef broth and allow to reduce a little bit.
- Before serving, whisk in minced thyme, dijon mustard and cold butter off the heat. Be careful not to let the sauce boil after adding in the dijon and butter
- This will make the sauce extra flavorful and silky.
- Serve underneath freshly sliced center cut tenderloin.
Maple Mustard Crusted Beef Tenderloin
- 3-4 sprigs of thyme, plucked from the stems and minced
- 3-4 cloves of garlic, grated or minced
- 3 tbsp. grainy mustard
- 1 tbsp. apple cider vinegar
- 1 tbsp. maple syrup (can omit for dietary restriction)
Instructions
-
Mix thyme, garlic, mustard, vinegar and maple syrup in a small bowl.
-
Heat a large, heavy skillet on medium high heat.
-
Pat tenderloin dry and season liberally with salt and pepper.
-
Drizzle enough grapeseed oil (or your prefered high heat neutral cooking oil) in the heated pan. Place the seasoned tenderloin in the pan and sear on all sides.
-
Remove and set tenderloin on a parchment lined sheet tray with a rack.
-
Baste roast with maple mustard mixture.
-
Place into a 400ºF oven and roast for 15-20 minutes or until internal temperature is 135º.
-
Let tenderloin rest for at least 20 minutes. Slice into 1-inch pieces and serve.
Horseradish and Garlic Crusted Tenderloin
- 1 head of garlic, roasted
- 2 tbsp. horseradish (not a sauce, grated horseradish in a jar or freshly grated)
- 1/2 cup grapeseed oil
- 1 roasted garlic bou (bouillon) cube, crumbled
- 3-4 sprigs of thyme, plucked from the stems and minced
- 1 sprig of rosemary, plucked from the stem and minced
Instructions
To roast garlic:
1. Trim the very top of one head of garlic and place in tinfoil. Pour olive oil over garlic and seal tin foil shut.Place tin foil pouch on a sheet tray or right on the oven rack.
2. Bake at 375º for about 15-20 minutes until soft, caramelized and fragrant.
For tenderloin:
1. Once garlic is cool to the touch, squeeze roasted cloves into a small bowl and mash with the back of a fork.2. Add in crumbled roasted garlic bou cube, prepared horseradish and minced herbs and continue mixing until a paste forms. Drizzle in about 1/2 cup of grapeseed oil while whisking.
3. Heat a large, heavy skillet on medium high heat.
4. Pat tenderloin dry and season liberally with salt and pepper.
5. Drizzle enough grapeseed oil (or your preferred high heat neutral cooking oil) in the heated pan. Place the seasoned tenderloin in the pan and sear on all sides.
6. Remove and set tenderloin on a parchment lined sheet tray with a rack. 7. Baste roast with horseradish,
garlic mixture.
8. Place into a 400ºF oven and roast for 15-20 minutes or until internal temperature is 135º.
9. Let tenderloin rest for at least 20 minutes. Slice into 1-inch pieces and serve.
How to Not Overcook the Perfect Grass Fed and Finished Steak
There's less wiggle room when cooking grass-fed and finished steaks, but we have the knowledge to arm you to confidently prepare any cut perfectly.
Read More →
"I absolutely love the packing on this product. It stays fresh for much longer that the traditional styrofoam packing in most supermarkets. Meat cooks well and has great beef taste."
Marc 80% Lean Ground Beef
As a Texan we are very particular about the quality of our beef. Pre has set the bar higher than any other filet we have ever eaten. Its time we got back to farm raised meat without additives. I am sold on Pre products
Thomas W. Filet Mignon
