How to Cook Beef Tenderloin

Beef Fillet Recipe with Coriander, Paprika and Black Pepper Rub

If you know how to cook beef tenderloin (or filet), you have one of the simplest yet most delicious dishes in your repetoire.

Leftovers of the steak rub recipe can be stored and used on chicken or lamb.

Ingredients:

Method:

1. Preheat the oven to 425° F / 220° C.
2. Using a pestle and mortar, grind the coriander seeds until they are well crushed.
3. Add the paprika, black pepper and salt.
4. Massage this rub into the whole fillet. Place the tenderloin in a baking tray and massage a little oil over, without dislodging the rub ingredients.

Now, there are two ways as to how to cook beef tenderloin:

1. How to Cook Beef Tenderloin Method 1: Place the tenderloin in the oven and cook for 10 minutes. Switch off the oven and leave the tenderloin in the oven for a further 20 minutes. Don't be tempted to open the oven or you will reduce the heat. After 20 minutes, check to see if the tenderloin is done to your liking. Slice a tiny slash near the middle of the fillet and peer to see if the meat is "rare" or "medium rare". Pop it back for another 5 - 10 minutes if you want it more well done. This method means that you don't run the risk of overcooking the tenderloin and you get a succulent fillet which is nicely browned on the outside, but pink inside. Rest the tenderloin for 5 minutes before carving. This allows the meat to reabsorb all the juices.
2. How to Cook Beef Tenderloin Method 2: this works equally well, but remember that the meat continues to cook slightly once it comes out of the oven, so if you want yours "medium rare" on the inside, you must take it out at just the right moment - a few minutes too long and you tip the tenderloin towards being "well done". Place the fillet in the oven and cook for 20 minutes. Remove the fillet and slice a tiny slash somewhere near the middle of the fillet. Peer in and see if the meat is done to your liking. If not, roast for another 5 - 10 minutes. Rest the tenderloin for 5 minutes before carving. This allows the meat to reabsorb all the juices.

I aim to produce "medium" tenderloin. This means that the thinner end of the fillet is "well done" for those preferring it this way.

Easy Beef Gravy Recipe

1. Whilst the tenderloin is resting, pour the juices off into a small saucepan.
2. Mix about 2 teaspoons cornflour with 1 tablespoon cold water. Make sure that the mixture is smooth.
3. Add the cornflour to the juices and simmer briefly. (The mixture must simmer or else the cornflour won't become translucent and thicken the sauce.) You may have to add a little extra water depending on how much juice the tenderloin yielded.
4. Transfer to a jug.
5. You could follow the same instructions above and make the gravy in the microwave.

Leftover beef can be used for Beef and Broccoli Stir Fry, Thai Beef Salad or Basic Beef Stroganoff.

See our wide range of Easy Beef Recipes.

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