January 20, 2020
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  • 5:53 pm What ‘This Is Us’ Star Chrissy Metz Misses Most About The South | Southern Living
  • 5:53 pm The First Lady Unveils Childhood Obesity Task Force Action Plan

Today on The Stay At Home Chef I’m showing
you how to make Garlic Brown Butter Roasted Beef Tenderloin This is a special occasion dish that is sure
to wow people And the best part is it’s surprisingly easy
to make You will of course need a 5 to 6 pound beef
tenderloin This is the same cut as filet mignon And if you’ll notice, mine is all tied with
kitchen string which was done by my butcher. You’ll need that for best results Just ask your butcher to tie it for you However, if you buy this from somewhere like
Costco you will need to tie it yourself. It’s really easy. There will be a long, flat, thin end…just
tuck it underneath so it’s the same thickness all the way through and wrap it up. I like to mix my seasoning together first. You’ll need 2 teaspoons of salt 2 teaspoons of black pepper and then I also add in 1 teaspoon of white
pepper We’ll give this a quick mix You want to season your roast quite generously So I’ll sprinkle some on, kind of pat it in
and rotate it so I season the entire roast. Now once that’s seasoned you’ll want to preheat
your oven to 450 degrees Fahrenheit and we’re going
to sear this roast on the stove. I’m using cast iron today so I can slide this
directly in the oven You want to heat your pan until it is smokin’
hot. Then we’re going to add our tenderloin in
and sear it on all sides I let it sear for about 3 to 4 minutes per
side before rotating Once it is all seared, we’re going to transfer
it to the oven If you are not using a cast iron pan, you
will switch this to a roasting pan or even a 9×13 pan will work
as well So we’ll slide this directly into the 450
degree oven to finish cooking It will take about 30 minutes for it to reach
the correct internal temperature for medium rare But it’s important that you use a meat thermometer
to ensure 100% accuracy You’re looking for 120 to 125 degrees We’ll check the temperature here real quick You want to go for the very center of the
roast And look at that, we’re ready to pull it out. Remove the roast from the oven and let it
rest tented with aluminum foil for 10 minutes The meat will continue to cook and the internal
temperature will rise by about another 10 degrees While that’s resting we’ll make our garlic
brown butter sauce which is super simple. You’ll need 1/2 cup of butter and you want
to melt this in a little saucepan along with 4 whole cloves of garlic Let the butter continue to cook over medium
heat until it begins to bubble and foam You can give it a little swirl now and then The garlic is going to infuse our butter with
a little bit of garlic flavor Now somewhere beneath all this foam you need
to be able to see the color of the butter and as soon as it turns a golden brown you’ll
want to remove it from the heat and pour it into a heat proof container like
a liquid measuring cup and you’ll want to fish out the little cloves
of garlic and remove them from the butter After the roast has had a chance to rest we’ll
remove it from the pan and we’ll slice. Look at that! A perfect medium rare. Remove the kitchen string as you slice off
pieces I like to do about 3/4-inch slices and then
you’ll drizzle with this garlic brown butter as you
serve it.

Randall Smitham