Rosemary and Thyme Beef Tenderloin

Beef tenderloin is a very tender, mild meaty flavor, and generally a small portion of meat. This loin cut into about 3 inch slices will become what we all know as the elegant Filet Mignon. There are a several very common mistakes that take place when cooking filet mignon and beef tenderloin. The most common mistakes are:

1- Many people forget to trim the silver skin that runs along the length on the tenderloin. The silver skin does not cook well and results in a silver strip that is hard to eat and cut. When you purchase one of our Beef Tender Loins they will already have the silver strip cut from it.

2- If you are making Filet Mignon I suggest tying an unbleached, untreated cooking twine or string around the circumference of the medallion. This keeps the medallion shape and promotes even cooking. Similar method needs to take place with a whole beef tenderloin, except for this you only need to tuck the small end under just far enough to where the beef loin looks even across.

3- This is an incredibly mild beef selection, heavy seasoning and salt is a must! I have had many different recipes using filet mignon. My favorite is one that can be found through the internet using a sweet red wine, sautéed portabella mushrooms, and caramelized onions. For simplicity sake I have made a fantastically desirable whole beef loin that has wonderful crisp aromas of Rosemary and Thyme.

4- Another upsetting and incredibly disappointing mistake is the over cooking of the Beef Tenderloin. The lack of fat is usually the cause for overcooking, so forget what you know about cooking time and stay close within the cooking time given. That also goes to say that this is not a recommended steak selection for those of you who like well-done steaks.

5- Finally and most important; let your meat rest! Most of us eat quickly so we can continue with our busy schedule. However, consider the resting time as part of your cooking time. If you cut into your loin prior to proper resting all the juices needed for completing your restaurant quality meal will spill out, and will give rise to a very tough Filet Mignon.

1. Preheat oven to 500

2. Place Tenderloin on a flat sheet ( foil optional, I prefer foil for easy cleaning)

3. Take paper towel and dry the meat

4. Rub a significant amount of butter over all exposed surfaces (usually about ¼ cup)

5. Then rub with spices into the butter, spices include: ½ - ¾ tablespoon of salt (preference dependent, I prefer ¾ tablespoons), ½ to ¾ tablespoon of fresh ground black pepper, 3 stalks of rosemary and about 15-20 stalks of thyme (Fresh).

6. Cook for 22 minutes if RARE is desired, and 25 minutes if MEDIUM RARE is desired.

7. Remove from oven, cover with foil, and let rest for 20 minutes

8. When served it creates about 4 fillet mignons cut at about 2-3 inches think