Cajun Beef Tenderloin with Remoulade
This post is sponsored by Tony Chachere’s, but all opinions are entirely my own.
A whole beef tenderloin is an exemplary main dish for the holidays that often intimidates many home cooks. I am here to alleviate that intimidation and to guide you on how to prepare a whole beef tenderloin in your own kitchen, ensuring it is perfectly cooked every time. I have collaborated with my friends at Tony Chachere’s to present you with this delightful twist on a beef tenderloin recipe, which will undoubtedly be a showstopper on your holiday table. This recipe for my Cajun beef tenderloin with remoulade is rich in flavor and ideal for serving at any holiday dinners you may host this season.
I understand that preparing a whole tenderloin at home can be daunting, especially since this cut of beef tends to be somewhat expensive. However, with my tips and recipe, you can ensure a perfectly cooked tenderloin every time. To begin with, this tenderloin is not only seasoned on the exterior, but I also inject it with Tony Chachere’s Creole Butter to guarantee a juicy piece of meat that is bursting with flavor. Additionally, I rub the exterior of the meat with a blend of Tony Chachere’s Creole Seasoning and fresh herbs to create a delicious crust on the tenderloin.
I prefer to sear the tenderloin in a skillet before finishing it in the oven to achieve a nice crust on the meat. This step is optional, but I believe this method elevates the tenderloin to the next level. Once the meat has been seared, I simply transfer the tenderloin to a roasting pan or a baking sheet lined with a baking rack to ensure that the air circulation in the oven surrounds the meat. What I appreciate about using a roasting pan is that the airflow circulates around the meat as it cooks, preserving the crust and cooking the tenderloin evenly.
The key aspect of preparing a tenderloin is to ensure that it is not overcooked. This specific cut of meat is best savored at rare or medium rare. I always recommend setting a timer to monitor the internal temperature, and I advise having a meat thermometer on hand for this purpose.
The internal temperature should reach 125 degrees for rare and approximately 130-135 degrees for medium rare. I typically set a timer for 10 minutes, then check and cook for an additional 5 minutes if necessary to achieve the desired doneness. Once it is removed from the oven, it is essential to allow it to rest for at least 10 minutes before slicing, as this helps the juices to redistribute throughout the tenderloin.
The outcome is a highly flavorful, perfectly cooked beef tenderloin that can genuinely be the highlight of any holiday table. I serve it with a delightful homemade remoulade sauce and roasted potatoes or vegetables. I am eager for you to try this recipe yourself.
Visit Tony Chachere's for additional holiday menu ideas. This Cajun beef tenderloin with remoulade is an excellent recipe for any of your holiday gatherings throughout the remainder of the year!
CAJUN BEEF TENDERLOIN RECIPE INGREDIENTS
- 3 - 3 1/2 lb. beef tenderloin roast
- 1 tsp. dried oregano leaves
- 1 tsp. dried thyme leaves
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. white pepper, finely ground
- Garlic powder to taste
- Onion powder to taste
- 1/4 tsp. ground red pepper
- Lemon slices (opt.)
- Celery leaves (opt.)
Combine seasonings and rub over meat. Place meat on a rack in open roasting pan. Insert meat thermometer into the thickest part of meat. Do not add water and do not cover. Roast 45 to 50 minutes at 425 degrees for rare. Remove meat when thermometer reaches 135 degrees. Let meat set 15 minutes in a warm place before carving. Garnish with lemon slices and celery leaves if desired. Cool. Enjoy the CAJUN BEEF TENDERLOIN ROAST recipes !!!
CAJUN BEEF TENDERLOIN ROAST VIDEO :
