The Best Beef Recipe Ever - New Year's Tenderloin Roast
This is the best beef recipe I've ever had in my entire life. When I say the best, I'm talking about taste, texture and tenderness against all beef I've ever had.
Never mind that the 100% grass fed beef is lower in fat and calories and richer in CLA (Conjugated Linoleic Acid), Omega 3, vitamins and minerals than traditional feedlot beef. The combination of the recipe, the cut of meat and the way the beef is raised make the taste and texture absolutely amazing.
We nurture our Black Angus cattle on fresh grass year round and age it to amplify the tenderness and distinct East Texas flavor derived from the tall grasses and mineral rich springs. All that coupled with the most tender cut of beef, the tenderloin roast, makes for an unmatched taste experience.
Typically tenderloin is cut and served as filets which are the most tender steak. This recipe cooks the entire tenderloin roast from which the filets are cut. To understand how good this tenderloin roast recipe is, imagine a thinly sliced prime rib roast, but even better.
Ribeyes are excellent, especially bone in. However, most steak lovers agree the eating experience is elevated significantly when it is served as a prime rib roast. A tenderloin roast makes an even greater leap in elevating the taste and tenderness of a traditional filet.
Even better, this recipe is quick and easy and will deliver the very best beef experience you've ever eaten.
1) 1 whole 100% Grass Fed Nurture Ranch Tenderloin Roast, trimmed of all visible fat.
2) Olive Oil - we recommend Carapelli Organic.
3) Sea Salt.
4) 2 teaspoons of sugar.
5) 2 tablespoons of garlic powder
6) 1/2 cup of peppercorns.
7) 1/2 cake of grass fed butter (we recommend Kerry Gold).
Generously cover roast in olive oil and sprinkle with sea salt and sugar to deepen the savory flavors. Wrap in Saran Wrap and place in refrigerator 4 hours before cooking.
Preheat oven to 475 degrees Fahrenheit.
Heat large skillet on high and brown tenderloin roast in olive oil. Use tongs to move tenderloin around in pan to sear all sides. Place on roasting rack after searing.
Press crushed peppercorns across the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 degrees Fahrenheit for medium-rare/rare after roasting for 20 to 25 minutes.
While the meat is roasting, melt butter with the garlic in a small skillet, and allow it to slightly brown.
Remove tenderloin and gently pour garlic butter over it. Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
Thinly slice each serving with an electric knife, as you would prime rib with 3-5 slices per serving.
Now, prepare to enjoy the best beef recipe you've ever eaten in your entire life, seriously!
Rodney Mason, CEO