Roasted Whole Tenderloin

    Published: 06-16-2009
    Views: 29,063
    Chef Phil Anderson demonstrates how to make roasted whole tenderloin.

    Phil Anderson: Hi! I am Chef Phil Anderson, Harris Teeter's executive chef. We are going to make a whole roasted tenderloin and it's going to be fantastic. I am going to show you how to clean it, cut it and tie it and roast it off to perfection. But first, it comes with the sauce and the sauce is a sauce reduction. So we have to begin with that. We are going to turn this up to medium-high, we are going to add our olive oil, it's about two tablespoons, two tablespoons of shredded shallots, two tablespoons of minced garlic. We want to sweat these vegetables a little bit. They are aromatics, and the bitterness comes out of them if you sweat them. After we get them nice and sweaty, we are going to lower the temperature slightly, it doesn't take long. You don't want to burn your garlic, then you have to start it all over and that's not any fun. We have got them sweat because they were diced very small, so it's sweating pretty well. One tablespoon of all-purpose flour, just a pinch, the nutmeg, a pinch of cloves. A teaspoon of graded orange zest, it's all fining up really well together because of that flour. One teaspoon of sugar and then I have herbs to thrown in, two tablespoons of fresh rosemary minced, one tablespoon of fresh thyme. Now I can smell all of these flavors combined really pretty good. Now I am going to add my beef broth. It's three-and-a-half cups and one-and-a-half cups of dry red wine. Now all that has to come to a simmer and that's going to take some time, and we want to reduce it. So we are going to watch it, but we are going to move on to our tenderloin. Okay, we are ready to breakdown the tenderloin. Now, if you buy a tenderloin straight from the butchers, it has a lot of silver skin on it and stuff that you want to take off. We take off the tail end, just use it for another spaghetti or something like that and then there is a rope and the rope is right along the side. You see that, that rope apart, okay. So I am coming in here and I am just taking that off. I am going to use that for hamburger, grind that up for hamburger. I am going to just take this stuff off by hand, it's just the fat. You think you can do it by hand. Sometimes it's easy, sometimes it's not. For my leftovers, golden Carpaccio or stew meat. Now you see this stuff right here, that's the silver skin. So you want to get your knife underneath the silver skin, and then you will see knife going upwards, going slightly upwards. You want to leave the tenderloin intact and get the skin off of it. Okay, there is more here, I am going to get this nice and tight. Now we are going to tie it because we want to have real even cooking. So about every two inches, you want to put a box tie -- knot, box knot. I don't know if that's what you call it, but that's what I call it. So then just take that, and you need to go every two inches. It takes a while to do that, so we will be back in a couple of minutes.

    As you can see, I tied the roast up, about every one or two inches about, now it's going to help to cook more evenly. So what we are going to do is we are going to cut this maybe in half. Cook both of them at the same time, obviously, but this is going to be more well done than this because it's bigger. So I am going to put these in pan. I am going to add some more ingredients and those ingredients are, a large shallot, pealed and quartered, four large garlic cloves, pealed, two tablespoons of fresh thyme, two tablespoons of fresh rosemary, one tablespoon of orange zest, one tablespoon of kosher salt, one teaspoon of ground black pepper, two bay leaves, a quarter teaspoon of cloves, a half a teaspoon of nutmeg, and then a little bit of the olive oil. Okay, we have a 350-degree oven, we are going to put our roast in that oven, and about 12 minutes, it will be rare. Little longer for medium rare and so on. So we will come back in 12 minutes. We checked it at 12 minutes and it wasn't quite ready, so we left it in there for 18 minutes and we think it's going to be rare now. So there we go. Yeah, that's nice, roasted whole tenderloins. So what you want to do is let it rest for a little while and then a little while is about five minutes. So all the juices can get consistently all the way through the roast and then slice it and then the sauce that we made and reduced, you want to pour a little bit over the top of your sliced tenderloin. Enjoy!