Pan-roasted tenderloin with creamy mashed potato
Beef tenderloin you probably have tasted it..if you don't. I think you should :) A beef tenderloin, known as an eye fillet is cut in the middle of the cow. The meat is absolutely softest. The one I bought they have remove the fats so its much easier job for me..plus I found this delicious recipe by jamie oliver.
I love my meat medium rare as its really easy to eat and its also juicy.
Look at the meat its so juicy..I love when the meat is this way...the red, the juicy its just so yum!
Tenderloin is fantastic lean meat and you must keep the potatoes in there so it tastes delish.
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon freshly ground cumin
1 to 1 1/4-pound tenderloin
1 teaspoon vegetable oil
Preheat the oven to 250 degrees F.
Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.