FYI: I made a 1.5lb tenderloin, so I cut this recipe in half.
Also, if you don’t have a meat thermometer, GET ONE. Tenderloin can be an expensive piece of meat and the thermometer is a key player in making sure you don’t over cook it. Here is a cheat sheet for meat temperature.
- 3lb beef tenderloin, trimmed and tied. You can/should ask the butcher to this – that’s what I do – even if it’s pre-packaged. Or you can tie it up yourself by following this handy tutorial (or you can just watch anyway, cause it’s MARTHA)
- 3/4 cup soy sauce (I used gluten free)
- 1/2 cup butter, 1 tablespoon reserved for putting on top of tenderloin (I never said this recipe was healthy)
- 2 small (or 1 large) shallots, finely chopped (I used 1 large shallot for my 1.5 tenderloin. But I like things overly shallotty)
- 3-4 cloves garlic, finely chopped (I used 3 for my 1.5lb tenderloin. But I have an unhealthy obsession with garlic)
- Rinse tenderloin well, pat dry and allow tenderloin to sit at room temperature for 30 minutes to one hour.
- Preheat oven to 400 degrees.
- Rub a little butter on the bottom of a shallow, glass baking dish.
- Melt the larger amount of butter (remember to reserve 1 tablespoon for later BEFORE melting!).
- Put soy sauce in medium bowl. Slowly pour melted butter over soy sauce, whisking as you pour (I’m actually not sure if the whisking is a necessary step, but I did it. So you should, too).
- Place tenderloin in baking dish. Pour soy sauce and butter combination over the tenderloin.
- Mix together the chopped garlic and shallots. Rub half of the mixture onto the topside of the tenderloin.
- Cut the reserved tablespoon of butter in half. Then cut the half into small pieces, and evenly cover the topside of the tenderloin (you’ll need the other half in a few steps for the exact same process).
- Place in oven and bake for 10 minutes, then turn tenderloin over and place the other half of shallot and garlic mixture over tenderloin and repeat the same steps with the remaining half of tablespoon of butter – cut into small pieces and evenly cover the flipped side of tenderloin.
- Stick the long needle of the meat thermometer lengthwise into the tenderloin.
- Continue baking until the internal temperature reaches 125 degrees for medium-rare, about 20-30 minutes, but it all depends on your oven. Stay close by and continue checking the temperature often (starting at the 10-minute marker), because you do not want this to overcook. REMEMBER – the meat will look like it’s on the rare side, but the meat will continue to cook as it rests (see below). You can always cook a piece of meat more, but you can never go back once you have overcooked a piece of meat. See above link for different meat temperatures. Just pull the meat out when it’s 5 degrees below your desired temp.
- Remove tenderloin from baking dish and allow to rest on a heat-safe space for 10-15 minutes.
- Remove twine and slice.