Recipe of the Month

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this month's recipe: 

rosemary-rubbed beef tenderloin

 

 

 
Recipe Author:
Saveur Editors
Serves: 4

Photo credit: Courtesy of Saveur The New Classics Cookbook, Photograph by Todd Coleman
 
Fresh rosemary and garlic form a flavorful crust for this elegant cut of beef, which emerges from the oven rosy-pink on the inside and shot through with a delicate herbal flavor. Served with a sharp green salad and roasted potatoes, it's perfect holiday dinner party fare. 
 
Please join us at the Saveur Holiday Social on Saturday, December 13th in New York City for a one-day-only fête to get you into the holiday spirit. As the charity partner for this event, Citymeals will receive a portion of proceeds from ticket sales. Visit Saveur.com for more information and to purchase tickets. 
 
 
ingredients:
 
• One 2-lb. beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine 
 
• ¼ cup canola oil 
 
• 3 tbsp. finely chopped fresh rosemary 
 
• 3 large cloves garlic, finely chopped 
 
• Kosher salt and freshly ground black pepper, to taste 
 
• 2 tbsp. unsalted butter 
 
 

instructions:

1. Place beef tenderloin on a sheet of aluminum foil and rub all over with 2 tbsp. oil, rosemary, and garlic. Season tenderloin generously with salt and pepper, then let beef sit at room temperature for 1 hour, allowing seasonings to penetrate meat. 
 
2. Heat oven to 425°. Heat remaining oil and butter in a 12" ovenproof skillet over medium-high heat. Carefully place tenderloin in skillet and cook, turning as needed, until beef is browned on all sides, about 7 minutes. 
 
3. Transfer skillet to oven and cook tenderloin until an instant-read thermometer inserted into center of beef reads 125° for medium rare, about 20 minutes. 
 
4. Remove tenderloin from oven and let rest for an additional 20 minutes. During this resting period, tenderloin will continue to rise in temperature to produce a perfect medium-rare interior. To serve, remove twine and use a carving knife to cut beef into ½ inch-thick slices. Transfer slices to a large serving platter, and pour any accumulated juices from cutting board over meat to moisten it. Serve immediately or at room temperature.