Like the best steak of your life: melt-in-your-mouth buttery, extremely juicy, and deliciously beefy and satisfying.
This holiday season you should treat yourself. It’s been a rough year and you need something luxurious and show-stopping for your main holiday meal. This year you need a beautifully rosy, fork-tender, juicy beef tenderloin!
You’re probably thinking, aren’t beef tenderloins giant and serve 8-10 people? The answer is yes. But there are also center cut tenderloins that are mini and serve just 4. That’s perfect for you, your other, and LEFTOVERS. Or maybe just a really, really hearty meal. Either way, if you’re looking to make a large beef tenderloin or a slightly smaller one, here are all the tips and tricks for making the best roast beef in your life, aka roast beef tenderloin.
What is beef tenderloin?
Beef tenderloin, also known as eye fillet or filet is cut from the loin. The tenderloin is found underneath the ribs, close to the backbone. This part of the cow does very little work which is why is is the tenderest part of beef. Cooked properly, it’s got a melt-in-your-mouth buttery texture and is extremely juicy and delicious. It naturally comes in a nice round-cylinder shape with no bones which means it’s really easy to carve into medallions and serve.
