Celebrations are a time to pull out all the stops and create amazing memories through food; I had this in mind when I started Mino Prime Steaks. Creating memories can also be a daunting job if you are trying to tackle a piece of meat you have never made before. Keep it simple, I find that this always turns out best when cooking for a larger group. Making a Mino Prime beef tenderloin the center piece of your occasion is easier than you think. The best part is the outcome is so tender, juicy and delicious!
I recommend starting with a 5 pound tenderloin, trimmed and tied if you are feeding ten people or less. Mino Prime Steaks delivers your roast already trimmed and tied so all you have to do is season it. A cast iron is an absolute must have, it will save you in those cold winter months when you can’t find your grill. Season then sear in a hot cast iron pan for five minutes on each side. Finish in the oven for 25-30 minutes and you the results will impress your guests. Enjoy!
Mino Prime Steaks Rosemary and Garlic Crusted Beef Tenderloin Recipe
- 1 (5-pound) trimmed and tied Mino Prime Steaks Tenderloin
- 1/2 tablespoon olive oil
- 2 teaspoon Maldon sea salt
- 1-1/2 teaspoon fresh ground pepper
- 6 cloves garlic, minced
- 1 to 2 tablespoons fresh rosemary leaves, chopped
- 1 tablespoon vegetable oil- or any oil substitute
- Make sure your tenderloin is at room temperature ( take out 1 hour before cooking) and preheat the oven to 450 degrees.
- Pat the tenderloin dry with paper towels. Rub tenderloin with olive oil and generously season with salt and pepper.
- In a small bowl mix together minced garlic and chopped rosemary; rub all around the tenderloin.
- Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. When oil is hot, sear the tenderloin for about 3 to 4 minutes each side or until browned all around.
- Transfer the entire skillet to the oven and continue to cook for 25 to 30 minutes, or until internal temperature reaches 130 degrees. Cooking time can vary depending on your oven, using a meat thermometer will help you determine if your tenderloin has reached desired doneness. Remove skillet from oven and transfer the meat to a cutting board to rest. Tent a piece of foil over the tenderloin while resting for 10 to 15 minutes before cutting.
- Cut into 1/2 inch slices and serve.