How To Roast A Tenderloin In The Oven

How To Roast A Tenderloin In The Oven

The tenderloin steak is cook easily and quickly in a spectacularly tender roast. This long and cylindrical cut comes from the loin, the tender cut of the ox. The sirloin has a mild butter flavor, which makes it ideal for entertaining. Boneless and low fat is easily cut into lean but tender fillets, known as filet mignon. Although you must cook most roasts at low temperature so that the outer layer is not overcooked, this narrow roast is cooked tenderly even at high temperature. As well as the cuts of good quality, the sirloin steak is the most tender when you handle it to term three quarters.

Preparation

Remove the sirloin from the refrigerator 60 to 75 minutes before roasting. Meat is cooked more quickly and evenly when it is first heated to room temperature.

Preheat the oven to 425 degrees Fahrenheit. This is a high enough temperature to brown the outside and create a crust full of flavor without having to take an extra step to sear the roast.

Cut the extra fat from the sirloin. Peel any skin that has not been removed. Notice that one end of the sirloin is narrower. Fold this end over, so the flesh has a uniform figure and size. Wrap butcher's thread around the meat at one-inch intervals.

Massage your favorite dry spice in the roast to add flavor. Common spices are pepper, garlic, allspice and thyme. Do not add the salt until you have roasted the meat to retain the delicious juices.

Dry the entire outer surface of the meat with paper towels. Do this just before grilling it to highlight the browning process.

Roast

Pass the sirloin to a rack placed in the center of a shallow tray. Place the uncovered tray in the middle of the oven.

Grill the sirloin until the thermometer indicates an internal temperature of 135 degrees Fahrenheit for three-quarters or 145 degrees Fahrenheit for medium. A sirloin of two to three pounds takes 30 to 40 minutes to reach the term three quarters and 45 to 50 minutes to reach the medium term. A sirloin of four to five pounds takes 50 to 60 minutes to reach the term three quarters and 60 to 70 minutes on average.

Pass the sirloin onto a serving plate, cover with aluminum and let it sit for 15 to 20 minutes. The internal temperature continues to rise for a few more minutes. After 15 minutes, the meat relaxes and becomes more tender. The juices accumulated in the center of the sirloin are distributed evenly through the roast.

Remove the glaze from the tray if you want to serve an "au jus" sirloin. Pour 1/4 to 1/2 cup of good quality broth or stew into the tray.Scrape the juices from the bottom of the tray as you bring it to a boil. Heat the liquid for several minutes to reduce it and concentrate the flavors.

Tip

Check the sirloin temperature 10 to 15 minutes before you wait for the cooking to finish.

Video Tutorial: Roast Tenderloin of Beef - New Year.

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