Oven-Roasted Beef Tenderloin With Sour Cream Sauce
photo by Zurie
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
-
TENDERLOIN
- 3 lbs beef tenderloin (or more, 1.5 kg)
- 4 tablespoons flour (or use breadcrumbs)
- 1 teaspoon salt
- 3 teaspoons ginger, ground
- 3 teaspoons ground black pepper
- 4 tablespoons mustard such as Dijon mustard (use more if needed)
-
SAUCE
- 1 cup sour cream, thick (250 ml, use creme fraiche preferably)
- 3 tablespoons green peppercorns, drained (the pickled kind)
- 1 tablespoon tomato ketchup
- 1⁄2 teaspoon Tabasco sauce (or other hot sauce)
- 1⁄2 teaspoon salt
- 2 teaspoons ground black pepper
directions
- (A step-by-step demo of this prep was posted in the African Forum, and should appear also in the Index thread, under "Beef", in the Kitchen Information Reference Forum).
- Heat oven to 325 deg F/160 deg C IF you intend roasting the fillet immediately after preparation.
- A whole fillet has one thick part and then tapers to a narrow point at the end. In this shape it is not very useable.
- First trim off the shiny sinew which covers part of the top of the tenderloin by scraping it off gently with a sharp paring knife, so as not to waste meat. Trim off excess fatty bits. WEIGH your tenderloin, which is important for oven timing.
- Fold the thin end like a fish tail towards the thick end, and then start tying up the folded "tail end" very tightly with kitchen string. Truss the entire tenderloin this way, at intervals of 1/2 inch. In the end you should have a piece of meat which seems equally thick, and will be easy to handle.
- Mix the flour, ginger, salt and pepper in a dish into which the meat can fit.
- Rub or pat the entire roast with the mustard.
- Put it in the flour mixture, and with the help of a spoon and your hands, scoop up and pat this on all over the meat.
- At this stage it's oven-ready, and can be covered and rested either at room temperature or, if for longer than an hour, in the fridge. It's best to bring it to room temperature before roasting.
- You can time your tenderloin more or less like this: 15 minutes per pound at 325 deg F/160 deg C should almost guarantee you a rare roast, provided it wasn't freezingly cold when it went into the oven. Twenty minutes per pound should yield a medium-rare roast. If that's still too undercooked to your taste, give it 15 minutes extra in the oven, i.e. 75 minutes at 325 deg F. Personally, I think any more than that and it will be too well done.
- Test the roast about 2/3 through roasting as described in the intro. Convection ovens like mine are notoriously fast (I can't work out exactly why, because the temperature is correct!
- Remove, and rest the roast for 15 minutes at least. It can be left in a warming oven, and do warm your serving plates as well.
- For the sauce, crush the (drained) peppercorns in a mortar and pestle. If you don't have one, put the peppercorns in small batches in a tablespoon, and use the rounded part of another tablespoon to crush them a little.
- Mix all ingredients well, and ladle into a small bowl. This can be heated gently in the warming oven with the meat, or you can heat it over low heat in a small pot first.
- Slice hot, at the table, using a very sharp knife to avoid pushing down on the meat and letting the juices run out. Serve with a spoonful of the sour cream sauce, and side dishes of your choice.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).