Recipe author – Aina Garten (Ina Garten) – author of television projects, TV presenter, culinary writer
To make a delicious tender beef tenderloin, you only need salt, black pepper and butter, which grease the meat with, before going to the oven. The tenderloin is baked in a whole piece, and so that it retains its shape and juiciness, tie it with kitchen thread. The secret of the ideal taste of the fillet is in its light roast, so strictly follow the cooking time indicated in the recipe, and after baking, let the meat rest well under the foil. Cut into thick slices and enjoy.
In this episode, Aina is preparing a fantastic birthday cake, serving charming soup with dumplings, beef tenderloin cooked in the oven, and stuffed cabbage and nostalgia cookies that can be prepared in advance as the first course.
Time: 50 minutes
Servings: 8 – 10
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 whole beef tenderloin (1.8 – 2.3 kg.), Trim and tie
- 2 tbsp. l unsalted butter at room temperature
- 1 tbsp. l coarse salt
- 1 tbsp. l coarse black pepper
- Preheat the oven to 260 ° C.
Lay the beef on a baking sheet and pat dry with paper towels. Hands grease the whole fillet with butter. Sprinkle evenly with salt and black pepper. Bake in the oven for exactly 22 minutes for roasting with blood and 25 minutes for light roasting.
- Remove the beef from the oven, cover it tightly with foil and let rest at room temperature for 20 minutes. Cut the thread and cut the fillet into thick slices.