Introduction: How to Stuff a Beef Tenderloin
I broke down a whole beef Tenderloin and stuffed it with Arugula, Pistachios, and Cheese. Then let it rest overnight to get that really nice crust.
Step 1: Breaking Down the Beef
I picked up this beef tenderloin at Costco. They range from $75 to $110, and I really like getting these on special occasions. It sounds like alot but once you break it down, you get great cuts of beef at a fraction of the cost all because you butcher it yourself.
(1) I start by removing the vacuum sealed plastic that the beef comes in, then patting it dry with some paper towels.
(2) Removing the fat is the next step. I start by running my fingers along the meat and trying to take off the sections I can, it comes off pretty easy and I set it to the side.
(3) Next I clean up the tenderloin and separate the silver skin and set that aside with the fat pieces. The reason I save those is I cut them up in to portioned out pieces of fat, wrap them in foil, and put them in freezer bags. That way I can always make a good soup or gravy. Also any extra beef your not gonna use I'd do the same and use it later.
(4) Last I butterfly the tenderloin. Try to cut as even as you can. I flatten it with my hands and try to lightly pound it out a bit just to try and get it even.
Step 2: Seasoning the Tenderloin
This step helps a lot it really sucks when you have good beef with no seasoning.
(1) I season with kosher salt and fresh ground pepper one side at a time. I make sure I get a thin even layer all around then I pat or massage it into the meat.
(2) Next I add olive oil and massage both sides one more time. * I added the arugula then took it off because I was about to skip this step by accident haha *
Step 3: Adding the Stuffing and Tying the Tenderloin
(1-3) I chose arugula, pistachos, and cheese. You can full yours with whatever you like but make sure not to overstuff and leave enough space on all sides.
(4) I drizzled a little more olive oil and added more salt and pepper so the inside is seasoned. I cut 4 pieces of twine then wrap and tie the ends first.
(5) After I get the last 2 pieces of twine on there I coat it with olive oil and just a little more salt and pepper.
(6) I place the tenderloin on a half sheet sprayed with canola oil and leave it in the fridge overnight or at least 3 hours in the fridge uncovered. This dries out the outside and gives you a awesome crust on the meat when seared.
Step 4: Searing the Meat
Take your meat out of the fridge a couple hours before you get to the sear. This gives your meat time to come up to room temperature. This also gives you a really nice crust.
(1-2) Get a oven safe pan to near smoking point. I use a mix of clarified butter and canola oil, spread it evenly on your pan and grab your tenderloin. I also have a little extra melted clarified butter and oil with a brush to baste the sides as I go along searing each side.
(3-6) I get my timer out and cook each side for 3 mins. Once I set it down I use my tongs and kinda spin in around every minute to make sure I get a even crust. Yea even the top and bottom, my pan has high sides and I use it to prop up my tenderloin. If that doesn't work use your tongs to hold it up.
I threw it in the over for about 45 minutes but I should have taken it out in 25-30, it came out great just not Med. Rare. :[
Step 5: Oven, Rest, Slice and Serve
(1-3) Take the tenderloin out of the pan and let it rest your cutting board for at least 15 mins before you cut into it. Remove the twine after the resting period and slice it however you like it.
Second Prize in the
Slow Food Contest