Some might find this photo harsh, but my husband and son like their steaks rare to medium rare. I did a dry rub on this tenderloin; scallions, garlic, and coriander. Something hubs had in NYC during a dinner with computer colleagues. It made for a good flavor profile, after I put my part of the beef tenderloin back in the oven and cook it longer.
Clean and trim off head of beef tenderloin (use for stew or stir fry)
Mix 3 tablespoons- garlic, minced, small chopped scallions, and coriander (you can be more liberal with the coriander if you like), salt and course ground pepper to taste.
Rub tenderloin and place in baking dish, refridgerate overnight.
Bake in preheated 450 degree oven for 20 minutes for medium rare (depends on size, mine was pretty fat); adding 10 minutes for medium, and then 10 more for well done. This cut of meat is too fantastic to ruin with more than medium rare. Let rest 10 to 15 minutes and then slice.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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