How To Roast a Beef Tenderloin

四个步骤 - 策划，灼热，用芥末涂层和烤）生产多汁的牛里脊肉，非常适合圣诞大餐或任何节日餐。

By凯瑟琳·奥尔福德精心烹饪Issue 30

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我喜欢烹饪牛里脊肉圣诞大餐and other holiday meals. This big boneless cut is easy to portion, straightforward to prepare, and a breeze to carve. It’s tender, delicious, and—tenderloin being the cut from which filet mignon comes—a holiday, special-occasion, or ultimateSunday dinner放纵。

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这种快速烹饪的切割是如此嫩，以至于您可以用黄油刀将其切成薄片。然而，随着这种压痛，风味略有折衷，因此我使用一些技术来带出并增强肉的温和风味。大量腌制肉后，将其烧烤以使其具有更深的味道和深色外壳。然后在烘烤前用芥末酱和草药擦拭。而已。牛里脊肉本质上是如此湿润，您不必费心制作酱汁。

Customize your roast and save money by trimming the filet yourself

为了最好的牛肉，寻找削减美国农业部标记为“ Prime”. Prime meat is well marbled, meaning there’s fat streaked within the muscle tissue. Marbling makes the meat tender, juicy, and flavorful. Because only about 2 percent of all beef receives this stamp, prime isn’t available everywhere. Specialty butcher shops are your best bet, although some grocery chains do carry it. You can also buy prime meat by mail. But don’t despair if you can’t find USDA prime. Meat labeled USDA “choice,” which is more widely available, will still have the wonderful tenderness that you expect from a beef tenderloin, and my herb rub will add flavor.

Beef tenderloin, also called beef filet, is an expensive cut. A large, whole, trimmed filet (about 6 pounds) will cost you from $70 to as much as $125, depending on its grade, quality, and where you buy it, but it will feed at least ten people with no bones or waste. Buying an untrimmed tenderloin and trimming it yourself can save you $5 to $10. But what I like best is that I can use any meat from the trimming—the very thin tail pieces or the meat from the fat-covered “chain” that runs along the cut—for stir-fries and stews. And knowing how to trim my own filet means I don’t have to wait in line at the butcher with everyone else waiting for their trimmed roasts. As long as you use a good, sharp knife, trimming a tenderloin yourself doesn’t take long and it isn’t difficult to do.

If you do buy a trimmed tenderloin (and some stores charge you the same price whether it’s trimmed or not), give it a close look before roasting it. Make sure any excess fat has been trimmed away and that the silverskin—the thin, tough, silvery membrane that runs along the surface of the meat—has been removed completely; if it’s still there, remove it; otherwise, it will cause the meat to curl as it cooks, and it’s tough to chew.

Read如何修剪牛里脊肉如果您以前从未修剪过牛里脊肉。

将里脊肉切成二，以便更容易处理，然后将其绑起来进行烹饪。整个里脊肉是一块稀薄的肉，但这很长，这就是为什么我将其切成两半以使其更容易处理的原因。烹饪两种较小的烤肉也意味着我可以为像我这样的人烹饪一到120°F，他们喜欢肉稀有肉，而另一个人则为125°F，对于那些喜欢它的粉红色比红色更喜欢的人。

See page 3 for instructions on searing the roast for a perfect crust.

我以厨房的麻线或更好的屠夫绳索将每个烤肉绑在两英寸的间隔内，烤厚。将烤肉绑在一起很重要，因为一旦去除银色的银色，肉就会变平并失去其形状。另外，随着肉类的烹饪，它倾向于扭曲和卷曲。绑扎会导致形状更均匀的烤肉，这将更均匀地煮熟。将一英寸最薄的烤肉的最薄的末端塞在下面，然后绑在烘烤的厚度上。

绑紧绳子，使其牢固地压紧，但不要紧紧靠在肉上。如果太松了，麻线会随着肉在烹饪过程中缩小时会失去握力，但是如果太紧，它会咬进脊肉，形成不均匀的凸起，并可能撕裂肉。

Sear first for a flavorful, well-browned crust

在用热烤箱结束之前，我总是在炉子的顶部烤里脊肉。一些厨师声称，他们可以通过“烤箱灼热”来在肉上获得相同的黑暗，焦糖地壳 - 以更高的热量开始烤。但是，我从来没有像我在炉子上烤里脊肉那样在地壳中获得肉类和定义的丰富风味。与任何烤肉一样，最好在开始烹饪之前将肉接近室温，这可以提供更准确的烹饪时间。在您计划烹饪之前，将烤制从冰箱中取出大约半小时。

灼伤之前，请确保拍打肉, or the surface moisture will interfere with good browning. I sear my roasts right in the roasting pan, but if your pan has a flimsy bottom, you’ll want to do this in a heavy-based skillet and then transfer the roasts to the rack in the roasting pan.

灼热时，给烤的每一侧 - 从圆形的角度来看，有三到四个“侧面” - 几分钟的不受干扰的烹饪。抵制诱惑不断将牛肉从一侧到另一侧转动，您将获得美丽的褐色外壳。

我用芥末酱混合（而不是以前）擦肉，原因有两个：芥末会将水分引入锅中，再次干扰褐变，它会燃烧。简单的摩擦为里脊肉增添了风味，而不会压倒切割的温和牛肉味道。

Remove the meat when it reaches 120°F, and let it rest.Cooking a beef tenderloin is almost foolproof. There are two places where people commonly err: one is overcooking it; the other is not giving it an ample rest. Many cookbooks suggest removing the meat when it reaches 125°F, but I prefer 120°F for a roast that’s a perfect medium rare. Keep in mind that carryover heat will continue to cook the meat as it rests, raising the temperature by 10 to 15 degrees.

在切片之前，让肉放在温暖的地方至少15分钟（更长的时间）。其余的使温度均衡，并使肉纤维有时间重新吸收内部果汁。如果没有充足的休息，切成薄片时，果汁将涌出，您的肉会干燥。我不必用箔纸来修理肉。它保持温暖，没有它，包裹会使烤面包皮软化。