Another way of cooking your beef tenderloin where the foil acts as an ‘oven’ for the beef to be cooked.
Goes well with celeriac puree, mushrooms, oven potatoes or triple fried potatoes.
Beef Tenderloin
Have a look below at the full recipe. Don’t forget, you can always print it.
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Beef Tenderloin
Servings: 7 People
Ingredients
- 1 Beef Tenderloin , about 1½ kg, silver shine removed., bon fillet
- 50g Butter , unsalted, soft at room temperature
- 40ml Worcestershire Sauce
- 40ml Lime Juice
- 3 cloves Garlic , minced with a garlic presser tool
- 1 tbsp Sea Salt
- ½ tbsp freshly ground Black Pepper
Instructions
- Line 4 sheets of aluminium foil on an oven proof oven dish, with large part of the foil sheets hanging outside the dish to be able to later close them together.
- Tie the tenderloin and place it on the foils, drizzle with the Worcestershire sauce and the lime juice and rub all over the soft butter. Then rub all-over the garlic and season with the salt and pepper. Place in the fridge to marinade for 4-6 hours without closing together the ends of the foil.
- An hour before cooking remove the tenderloin from the fridge and allow to come to room temperature.
- In the meantime, Turn the oven on, to max, broiler on (grill) and air circulation, rack set at the top.
- Place the dish in the oven, uncovered and cook for 10’ aiming to really char the tenderloin. Remove from the oven, flip the tenderloin and cook for 8’ more. Repeat for the sides of the tenderloin.
- Remover from the oven, place a thermometer probe at the thickest part of the meat and tightly close together the ends of the foil. Allow to rest for 75-90’ aiming for about 58-60°C, slice in 1cm thickness and serve with your favourite side dishes.
