Beef Tender Recipe

My most favorite meal ever! So, I cooked it for myself today. Of course, my pictures do it no justice what-so-ever, but at least you will get an idea of what it is supposed to look like. The menu consisted of Beef Tender, Lemon Potatoes and Roasted Asparagus. Here is what the beef looks like when it is done cooking and before it is cut.

2 pounds beef tenderloin (the butt end), tied with kitchen string
3 cloves garlic, finely chopped
Salt and pepper
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons Worcestershire sauce
2 limes, juiced
1/2 cup sour cream
3 tablespoons prepared horseradish, drained
heavy duty aluminum foil

Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil “basket” for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
Rub the garlic over the entire tenderloin and season well with salt and pepper. When I say season well, basically you roll it in salt and pepper, do not go sparingly. That is what will make a nice crust. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice and let marinate in the refrigerator for at least 3 hours.
Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is what you want). Carefully pull the pan out and turn the meat over. Broil for another 8 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it’s not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours. Do not under any circumstace subcumb to the temptation to peek. Leave it alone until time to cut and serve it.

Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side. If you want to. It is really, really good either way. My favorite is to just cover it with the juice from the bottom of the pan it was cooked in, Yummylicious!

There you have it, my most favorite meal. The roasted asparagus recipe is already posted here, I will get you the lemon potato recipe soon. They are so good you will be cooking them from now to eternity. Beef Tenderloin, or whole filet…it can be called either at your market is pretty expensive. I usually pay about $13.99 a pound so this isn’t something that we have often. But it is the most requested meal I make. So, if you are having a special occassion, really need to impress someone or just want a great meal, this is the one to cook. I would actually rather cook this than go out to a nice resturaunt. Even at that price it is still cheaper than going out for a nice meal and I have never had a meal out that tastes this good!

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