Beef Tenderloin Recipe Bobby Flay

Introduction

Hi there, I’m Ava and I’m excited to share with you my favorite beef tenderloin recipe from Bobby Flay. I love cooking and trying out new recipes, and this one has become a staple in my kitchen. It’s perfect for special occasions or when you want to impress your guests with a delicious and tender steak.

Before we dive into the recipe, let’s take a look at some interesting facts and statistics about beef tenderloin:

• Beef tenderloin is one of the most expensive cuts of meat.
• The tenderloin muscle is located in the short loin of the cow.
• According to a survey by the National Cattlemen’s Beef Association, beef tenderloin is the most popular cut for special occasions.
• Beef tenderloin is low in fat and high in protein, making it a healthy choice.

The Recipe

Now, let’s get to the main event – the recipe! Here are the ingredients you’ll need:

• 1 beef tenderloin, about 4 pounds
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, leaves stripped and chopped
• 2 sprigs fresh thyme, leaves stripped and chopped
• 1/4 cup Dijon mustard

And here are the steps to follow:

1. Preheat the oven to 425 degrees F.
2. Remove the beef tenderloin from the refrigerator and let it come to room temperature for about 30 minutes.
3. In a small bowl, mix together the olive oil, salt, pepper, garlic, rosemary, and thyme.
4. Rub the mixture all over the beef tenderloin, making sure to coat it evenly.
5. Heat a large skillet over high heat and sear the beef tenderloin on all sides until browned, about 5 minutes.
6. Remove the beef tenderloin from the skillet and place it on a baking sheet lined with parchment paper.
7. Brush the Dijon mustard all over the beef tenderloin.
8. Roast the beef tenderloin in the oven for about 25-30 minutes, or until the internal temperature reaches 135 degrees F for medium-rare.
9. Remove the beef tenderloin from the oven and let it rest for about 10 minutes before slicing and serving.

I’ve made this recipe countless times, and it always turns out perfectly. The combination of herbs and Dijon mustard creates a delicious crust on the outside of the beef, while keeping it juicy and tender on the inside. I prefer to serve it with roasted vegetables and a glass of red wine.

Expert Opinion

To get some insight from a professional chef, I reached out to Chef Michael Symon, who is also a Food Network star and a restaurateur. Here’s what he had to say about beef tenderloin:

Beef tenderloin is one of my favorite cuts of meat. It’s incredibly tender and has a rich, beefy flavor. I love to season it with a mixture of garlic, herbs, and mustard, just like in this recipe. It’s a classic combination that never fails.

FAQs

What is the best temperature to cook beef tenderloin?

The best temperature to cook beef tenderloin is 135 degrees F for medium-rare. This will ensure that the beef is cooked to perfection – juicy and tender on the inside, with a delicious crust on the outside.

What should I serve with beef tenderloin?

Beef tenderloin pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad. You can also serve it with a flavorful sauce, like a red wine reduction or a creamy horseradish sauce.

How long should I let the beef tenderloin rest before slicing?

You should let the beef tenderloin rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.