Indy Style

How to buy and make a beef tenderloin roast

It's been noted as the "most requested" and "most popular" recipe that she has!

In our kitchen today, Registered Dietitian, Chef and Creator of Clean Eating for Busy Families, Michelle Dudash, shares how to buy a beef tenderloin roast, what to ask for and where to go from there! 

Where: Anywhere from big-box stores to upscale grocers to butcher shops

How: you can usually order it as USDA Prime grade or premium (USDA Choice)

When: Order it now to guarantee the size you need, when you need it

How: Whole beef tenderloin can be sold as-is, which is cryovaced with the fat and connective tissue still on it. Michelle recommends ordering it trimmed and trussed with the silver skin removed.

If you have to DIY it, you’ll need:

Sharp boning knife

Butcher twine

Extra time and patience

How to make a beef tenderloin roast 

1. After seasoning, sear the beef tenderloin on medium-high heat, which ensures a browned crust.

Cook about 5 minutes per side.

Then finish the beef in the oven to cook to desired doneness.

Michelle recommends rare or medium rare in the thickest portion of the meat. The ends and thinner areas will then end up medium or medium well done for people who prefer more cooked beef.

2. Prepare a creamy horseradish sauce with crème fraiche, which has a richer taste than sour cream.

3. Crispy Roasted Potato Slices are a perfect side dish pairing that are on the lighter side.

Dot on a spot of butter after cooking for a richer taste.

Recipes:

https://www.michelledudash.com/2018/12/16/roasted-christmas-beef-tenderloin-with-creamy-horseradish-sauce/

https://www.michelledudash.com/2018/12/16/crispy-roasted-red-potato-slices-with-rosemary/

https://www.michelledudash.com/2018/12/16/sauteed-cremini-and-wild-mushrooms/

To learn more, visit www.michelledudash.com


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