Okay – Le Creuset project, part deux. In case you missed it, I’m teaming up with everyone’s most coveted kitchenware company to produce three awesome winter recipes for their 2015 Fall/Winter Lookbook. This was b-a-n-a-n-a-s. It was perhaps one of the most delicious things I’ve ever cooked. Kramer and I were stunned at how well it came out, and really, how little preparation or effort was involved. How often do you buy a beef tenderloin? I never had before, and I was terrified. I was absolutely certain I was going to screw it up. I very rarely buy big cuts of meat because they’re expensive, and it’s just Kramer and me – there’s no reason to buy enough meat to feed an army. However, around the holidays, you always seem to find yourself doing things that are a little scary and a little out of character, and for me, that was making this beef tenderloin. Le Creuset wanted me to create a simple, straight-forward recipe for the somewhat intimidating dish, and after consulting a few friends on what flavors they thought would work well, I ended up with this coffee-crusted idea. I think it was the right move. When you think of beef tenderloin, you think of something comforting and warming, served with lots of roasted veggies and a flavorful sauce of some kind – in comes the red wine jus. The jus only takes about 10 minutes to put together, and it forces you to let the damn tenderloin rest, which I know we all struggle with. 10 minutes starts to feel like an eternity when you’re dying to cut into your steak or tenderloin or whatever else, so it’s best to stay busy. Make a sauce! Problem solved. Once this is out of the oven, you’ll feel like you’re back at grandma’s house (or whoever was in charge of cooking the hot-ticket items around the holidays). If you’re feeling especially ambitious, I think a side of buttery mashed potatoes would be awesome as a side, with lots of jus poured on top. Just saying.
Hello, my precious. I got this bad boy from Eataly and it’s probably one of the most beautiful pieces of meat that I’ve ever bought (that’s what she said).
Coffee beans from Stumptown (because this is a special occasion).
There’s just something about carrots with the stems still on them. I know it’s kind of twee.
Get all of your rub mixes together and rub all over your meat (I’ll stop now).
Place your veggies in the bottom of your roasting pan (like this shiny one from Le Creuset), then place your tenderloin on top.
Roast at 225 degrees F for 2 1/2 to 3 hours, until the tenderloin reaches an internal temperature of about 125 degrees F.
Remove everything from your pan, then add the beef back in to brown on all sides, setting it aside, finally, to rest while you make your jus. Be sure to scrape up all of the good, browned bits.
You can put everything back together, for presentation, if you like, or go ahead and slice, then serve.
I have to say – this really was perfect.
- 1 3-lb beef tenderloin, tie knots at 1-inch intervals with twine
- 3 tablespoons finely ground coffee
- 3 tablespoons brown sugar
- 2 teaspoons kosher salt + 1 teaspoon for the vegetables
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- 5 carrots, sliced lengthwise (peeled or not - that's up to you
- 1½ pounds small potatoes, cleaned and halved
- 2 small white onions, peeled and cut into wedges
- 4 sprigs of fresh rosemary
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 cup red wine
- 2 cups beef stock
- salt and pepper, to taste
- Tie your roast, if your butcher hasn't done it already, with twine at 1-inch intervals with knots, cutting off any excess twine. Combine your coffee, brown sugar, salt, cumin and cayenne pepper, and rub it all over your tenderloin. Allow the beef to sit out at room temperature for an hour or so, until it comes to room temperature.
- Preheat your oven to 225 degrees F. Place your prepared vegetables in the bottom of the pan, then toss them with your olive oil, salt, and rosemary. Place your tenderloin on your roasting rack in your stainless steel roaster, then roast for 2½ - 3 hours, until the tenderloin reaches an internal temperature of 125 degrees F.
- When it's ready, place your tenderloin on a cutting board, remove the roasting rack, and remove the vegetables and place them in a medium-sized bowl, covered. Place the roaster on two burners over medium-high heat. Add 2 tablespoons of butter to the pan, allow it to melt, then place the tenderloin back in the pan and brown for 1 minute on one side. Add in the other 2 tablespoons of butter and finish browning on all sides. Place the tenderloin back on your cutting board and allow it to rest (you can cover it, if you like) while you make your jus (don't worry about letting it rest too long - the jus will only take about 10 minutes, which is the perfect amount of time). Remove the twine, slice into 1-inch pieces, and serve with the jus (instructions follow).
- While the beef rests, make your jus. Pour 1 cup of red wine into your roaster and place it over two burners on medium heat. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, and allow the wine to cook until reduced by about half, about 5 minutes. Add in your beef stock, stir to combine, and cook again, until reduced by about half, about 8 minutes or so, stirring often. Taste and add any salt or pepper if you find it to be necessary.