Beef butt tenderloin, also known as the psoas major or tenderloin roast, is a long, narrow cut of beef that is renowned for its tenderness and rich flavor. It is a popular choice for special occasions and is often served in high-end restaurants. However, cooking a beef butt tenderloin can be intimidating, especially for those who are new to cooking. In this article, we will provide a step-by-step guide on how to cook a beef butt tenderloin to perfection.
Understanding the Beef Butt Tenderloin
Before we dive into the cooking process, it’s essential to understand the characteristics of the beef butt tenderloin. This cut of beef comes from the short loin section of the cow, which is located near the spine. It is a lean cut of meat, which means it has less marbling (fat) than other cuts of beef. This makes it a popular choice for those who are looking for a leaner option.
The beef butt tenderloin is also known for its long, narrow shape, which makes it ideal for roasting. It is typically sold in a single piece, which can weigh anywhere from 1-3 pounds, depending on the size of the cut.
Choosing the Right Beef Butt Tenderloin
When selecting a beef butt tenderloin, there are several factors to consider. Here are a few tips to help you choose the right one:
- Look for a tenderloin that is at least 1 inch thick. This will ensure that it cooks evenly and is tender.
- Choose a tenderloin that has a good balance of marbling and lean meat. This will add flavor and tenderness to the meat.
- Consider the size of the tenderloin. A larger tenderloin will take longer to cook, so make sure you have enough time to cook it to perfection.
Preparing the Beef Butt Tenderloin
Before cooking the beef butt tenderloin, it’s essential to prepare it properly. Here are the steps to follow:
Trimming the Tenderloin
The first step in preparing the beef butt tenderloin is to trim it. This involves removing any excess fat and silver skin from the meat. To do this, use a sharp knife to carefully cut away any visible fat and silver skin.
Seasoning the Tenderloin
Once the tenderloin is trimmed, it’s time to season it. This involves rubbing the meat with a mixture of salt, pepper, and any other seasonings you like. Here’s a simple seasoning recipe you can use:
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Rub the seasoning mixture all over the tenderloin, making sure to coat it evenly.
Tying the Tenderloin
The final step in preparing the beef butt tenderloin is to tie it. This involves using kitchen twine to tie the meat into a compact shape. This helps the meat cook evenly and prevents it from burning.
Cooking the Beef Butt Tenderloin
Now that the beef butt tenderloin is prepared, it’s time to cook it. Here are the steps to follow:
Roasting the Tenderloin
The most common way to cook a beef butt tenderloin is to roast it in the oven. To do this, preheat your oven to 400°F (200°C). Place the tenderloin on a roasting pan and put it in the oven.
Roast the tenderloin for 15-20 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature of the meat. Here are the internal temperatures for different levels of doneness:
- Rare: 130-135°F (54-57°C)
- Medium-rare: 135-140°F (57-60°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 145-150°F (63-66°C)
- Well-done: 150-155°F (66-68°C)
Grilling the Tenderloin
Another way to cook a beef butt tenderloin is to grill it. To do this, preheat your grill to medium-high heat. Place the tenderloin on the grill and cook for 5-7 minutes per side, or until it reaches your desired level of doneness.
Pan-Sealing the Tenderloin
You can also cook a beef butt tenderloin by pan-sealing it. To do this, heat a skillet over medium-high heat. Add a small amount of oil to the pan and place the tenderloin in it. Cook for 2-3 minutes per side, or until it reaches your desired level of doneness.
Resting the Beef Butt Tenderloin
Once the beef butt tenderloin is cooked, it’s essential to let it rest. This involves removing the meat from the heat and letting it sit for 10-15 minutes. This allows the juices to redistribute and the meat to relax, making it more tender and flavorful.
Slicing the Tenderloin
The final step in cooking a beef butt tenderloin is to slice it. To do this, use a sharp knife to slice the meat against the grain. This will help the meat stay tender and prevent it from falling apart.
Serving the Beef Butt Tenderloin
Now that the beef butt tenderloin is cooked and sliced, it’s time to serve it. Here are a few ideas for serving:
- Serve the tenderloin with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Serve the tenderloin with a side of mashed potatoes or roasted sweet potatoes.
- Serve the tenderloin with a side of sautéed spinach or kale.
Beef Butt Tenderloin Recipes
Here are a few recipes you can use to serve your beef butt tenderloin:
- Beef Butt Tenderloin with Roasted Vegetables: This recipe involves roasting the tenderloin with a variety of vegetables, such as carrots, zucchini, and bell peppers.
- Beef Butt Tenderloin with Horseradish Sauce: This recipe involves serving the tenderloin with a creamy horseradish sauce.
- Beef Butt Tenderloin with Red Wine Reduction: This recipe involves serving the tenderloin with a rich red wine reduction sauce.
| Recipe | Ingredients | Instructions |
|---|---|---|
| Beef Butt Tenderloin with Roasted Vegetables | 1 beef butt tenderloin, 2 tablespoons olive oil, 1 onion, 2 cloves garlic, 2 carrots, 2 zucchinis, 2 bell peppers | Preheat oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper. Roast the tenderloin and vegetables in the oven for 20-25 minutes, or until the tenderloin reaches your desired level of doneness. |
| Beef Butt Tenderloin with Horseradish Sauce | 1 beef butt tenderloin, 1/2 cup sour cream, 2 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh chives | Preheat oven to 400°F (200°C). Roast the tenderloin in the oven for 20-25 minutes, or until it reaches your desired level of doneness. Meanwhile, mix the sour cream, horseradish, mustard, and chives in a bowl. Serve the tenderloin with the horseradish sauce. |
| Beef Butt Tenderloin with Red Wine Reduction | 1 beef butt tenderloin, 1 cup red wine, 2 tablespoons butter, 2 cloves garlic, 1 cup beef broth | Preheat oven to 400°F (200°C). Roast the tenderloin in the oven for 20-25 minutes, or until it reaches your desired level of doneness. Meanwhile, reduce the red wine in a saucepan over medium heat until it’s almost syrupy. Add the butter, garlic, and beef broth to the saucepan and stir to combine. Serve the tenderloin with the red wine reduction sauce. |
In conclusion, cooking a beef butt tenderloin can be a daunting task, but with the right techniques and recipes, it can be a truly unforgettable dining experience. By following the steps outlined in this article, you’ll be able to cook a beef butt tenderloin that’s sure to impress your friends and family.
What is a Beef Butt Tenderloin and Where Does it Come From?
A Beef Butt Tenderloin is a cut of beef that comes from the rear section of the animal, near the sirloin. It is a long, narrow cut of meat that is known for its tenderness and rich flavor. The Beef Butt Tenderloin is often confused with the filet mignon, but it is actually a different cut of meat.
The Beef Butt Tenderloin is a popular cut of meat among chefs and home cooks because of its versatility and ease of preparation. It can be cooked in a variety of ways, including grilling, roasting, and sautéing, and it pairs well with a wide range of flavors and ingredients.
How Do I Choose the Right Beef Butt Tenderloin for Cooking?
When choosing a Beef Butt Tenderloin, look for a cut that is at least 1-1.5 pounds in weight and has a good balance of marbling and lean meat. The marbling will add flavor and tenderness to the meat, while the lean meat will provide texture and structure. You should also look for a cut that is evenly trimmed and has no visible signs of damage or discoloration.
It’s also important to consider the grade of the beef when choosing a Beef Butt Tenderloin. Look for beef that is labeled as “prime” or “choice,” as these grades indicate a higher level of quality and tenderness. You can also ask your butcher for recommendations or advice on choosing the right cut of meat.
How Do I Prepare a Beef Butt Tenderloin for Cooking?
To prepare a Beef Butt Tenderloin for cooking, start by trimming any excess fat or connective tissue from the surface of the meat. You can use a sharp knife to make precise cuts and remove any visible imperfections. Next, season the meat with a mixture of salt, pepper, and any other desired herbs or spices.
Once the meat is seasoned, you can let it sit at room temperature for 30 minutes to 1 hour before cooking. This will allow the meat to relax and become more receptive to cooking. You can also wrap the meat in plastic wrap or aluminum foil and refrigerate it for up to 24 hours before cooking.
What is the Best Way to Cook a Beef Butt Tenderloin?
The best way to cook a Beef Butt Tenderloin is to use a combination of high heat and precise temperature control. You can use a grill, oven, or skillet to cook the meat, depending on your personal preference and the level of doneness you desire. Regardless of the cooking method, it’s essential to use a meat thermometer to ensure that the meat reaches a safe internal temperature of at least 135°F (57°C) for medium-rare.
To achieve a perfect medium-rare, cook the Beef Butt Tenderloin to an internal temperature of 130-135°F (54-57°C). Use a thermometer to check the temperature, and avoid overcooking the meat, as this can make it tough and dry. You can also use a cast-iron skillet or oven-safe pan to achieve a crispy crust on the outside of the meat.
How Do I Achieve a Perfect Crust on a Beef Butt Tenderloin?
To achieve a perfect crust on a Beef Butt Tenderloin, use a combination of high heat and precise temperature control. You can use a skillet or oven-safe pan to sear the meat on all sides, creating a crispy crust on the outside. To enhance the crust, pat the meat dry with paper towels before cooking and use a small amount of oil to prevent sticking.
To add extra flavor to the crust, you can also use a spice rub or marinade on the meat before cooking. This will add a layer of flavor to the crust and enhance the overall taste of the dish. Be careful not to overcook the meat, as this can make the crust tough and dry.
Can I Cook a Beef Butt Tenderloin Ahead of Time?
Yes, you can cook a Beef Butt Tenderloin ahead of time, but it’s essential to follow proper food safety guidelines to ensure that the meat remains safe to eat. If you’re cooking the meat in advance, make sure to cool it to room temperature within 2 hours of cooking, and refrigerate it at a temperature of 40°F (4°C) or below.
When reheating the meat, use a food thermometer to ensure that it reaches a minimum internal temperature of 135°F (57°C). You can reheat the meat in the oven, on the stovetop, or in the microwave, depending on your personal preference. Be careful not to overcook the meat, as this can make it tough and dry.
How Do I Slice a Beef Butt Tenderloin After Cooking?
To slice a Beef Butt Tenderloin after cooking, use a sharp knife and slice the meat against the grain. This will help to create tender and even slices of meat. You can also use a meat slicer or a sharp carving knife to achieve precise and uniform slices.
When slicing the meat, make sure to let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute and the meat to relax, making it easier to slice. You can also slice the meat to your desired thickness, depending on your personal preference and the intended use of the meat.