Best 4 Beef Tenderloin In Toaster Oven Recipes

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 475 degrees.
• Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off-not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
• Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
• Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
• Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
• Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
• Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
• To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

ROASTED BEEF TENDERLOIN

Steps:

• Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
• Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
• Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
• Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2" thick slices, and serve right away.

ULTIMATE BEEF TENDERLOIN

Steps:

• Preheat oven to 500 degrees.
• Tie tenderloin with kitchen twine so it is an even thickness all the way across.
• Rub the tenderloin with softened butter and season with kosher salt and pepper.
• Place into a large oven-safe skillet or baking pan (a cast iron skillet works great for this).
• Roast for 22-25 minutes for medium-rare (135 degrees), then let rest for 10 minutes (tented with a sheet of foil) before cutting slices against the grain to serve.