Time: 50 min.
Complexity: easily
Servings: 8 - 10

To deliciously cook tender beef tenderloin, all you need is salt, coarsely ground black pepper, and butter, which you brush on the meat before baking. The tenderloin is baked whole, and to preserve its shape and juiciness, tie it with kitchen string. The secret to perfect flavor is rareness, so strictly follow the cooking time specified in the recipe, and after baking, let the meat rest well under foil. Slice thickly and enjoy.

In this episode, Aina cooks a fantastic birthday cake, serves a charming first course dumpling soup, oven-baked beef tenderloin, and cabbage rolls And cookie with a nostalgic aroma that can be prepared in advance.

Ingredients:

• 1 whole beef tenderloin (1.8 - 2.3 kg), trimmed and trussed
• 2 tablespoons unsalted butter at room temperature
• 1 tbsp coarse salt
• 1 tbsp. coarsely ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, black pepper

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Preparation:

Step 1
• Preheat oven to 260°C.
  
  Place the beef on a baking sheet and pat dry with paper towels. Use your hands to coat the entire fillet with butter. Sprinkle evenly with salt and black pepper. Bake in the oven for exactly 22 minutes for rare or 25 minutes for medium.
Step 2
• Remove the beef from the oven, cover tightly with foil, and let rest at room temperature for 20 minutes. Trim the string and slice the fillet into thick slices.

Votes: 21