Sobre esta receta

Un plato principal espectacular que es sorprendentemente accesible — el solomillo de res es uno de los cortes más tiernos que puedes comprar, y un método simple de sellado y horneado proporciona una corteza hermosamente dorada con un interior perfectamente rosado y mantecoso. Esta receta clásica utiliza una mezcla de mantequilla con ajo y hierbas aromáticas y un método de dos etapas (sellado a fuego alto + horneado a temperatura moderada) que elimina la incertidumbre al lograr el término deseado. Perfecto para días festivos, cenas con invitados o cualquier ocasión que merezca algo especial.

Instrucciones

1. 1

   Remove the beef tenderloin from the refrigerator 45–60 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout. Pat it completely dry with paper towels — a dry surface is essential for a good sear.

2. 2

   If the tenderloin is untied, fold the thin tail end underneath and tie the roast with kitchen twine at 1.5-inch intervals. This creates a uniform thickness so the roast cooks evenly from end to end.

3. 3

   Season the tenderloin all over with 2 teaspoons kosher salt and 1 teaspoon black pepper freshly ground, pressing gently to adhere.

4. 4

   In a small mixing bowl, mix together the softened butter, minced garlic, rosemary, thyme, Dijon mustard, and 1/2 teaspoon salt until well combined. Set aside.

5. 5

   Preheat your oven to ![425°F]. Heat a large cast iron skillet over ^[high heat] until smoking hot, about 3–4 minutes. Add the vegetable oil and swirl to coat.

6. 6

   Carefully place the tenderloin in the skillet. Sear without moving for 2–3 minutes per side, turning to brown all four sides (about 10–12 minutes total). You want a deep mahogany crust all around. Use tongs to hold the roast on its sides if needed.

7. 7

   Remove the skillet from the heat. Using a pastry brush or spoon, coat the entire surface of the tenderloin generously with the herb butter rub.

8. 8

   Transfer the skillet directly to the preheated oven (or move the tenderloin to a roasting pan). Roast until a meat thermometer inserted into the thickest part reads %[125°F for medium-rare], %[130°F for medium]. Begin checking at 20 minutes — total roast time is typically 20–30 minutes for a 3 lb roast.

9. 9

   Transfer the tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for at least 10–15 minutes. The internal temperature will rise another 5°F during resting. Do not skip this step — it's what keeps the juices inside the meat.

10. 10

    While the roast rests, make the pan sauce: Place the skillet over ^[medium heat] (carefully — the handle will be hot). Add the smashed garlic and rosemary sprig and cook for 30 seconds until fragrant. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.

11. 11

    Add the beef broth and Worcestershire sauce. Simmer over ^[medium-high heat] until the sauce reduces by about one-third and is slightly thickened, about 4–5 minutes. Remove the rosemary sprig and garlic. Remove from heat and whisk in the cold butter pieces one at a time until the sauce is glossy and silky. Season with salt and black pepper to taste.

12. 12

    Remove the twine from the tenderloin. Slice into 3/4-inch to 1-inch medallions with a sharp knife. Arrange on a warm platter, spoon the pan sauce over the top, and garnish with chopped fresh flat-leaf parsley. Serve immediately.