Noah Oliphant :: Blog :: Beef Tenderloin

I got sick of waiting for my butcher last time I went to the market and just picked up whole beef tenderloin.  If you don't mind getting a little messy, this is an easy way to get perfect steaks for about one third the cost.

I trimmed it like crazy, removed the outside membrane, silver skin, and fat.  Cut off the weird fat end and you are left with a perfect cylinder of beef.

I made 2 filet mignon steaks from one end, then cut the remaining piece in half to give me two uniform six inch long tenderloins.  The steaks were great that night with a simple salad.  I marinated the rest in the following marinade overnight:

• 2 Tbsp Brown Sugar
• 3 Tbsp Soy Sauce
• 1 Tbsp Vegetable Oil
  
• 3 Tbsp Worcestershire Sauce
• 2 Chipotle Chilies in Adobo Sauce with an extra Tbsp of Adobo Sauce - Minced
• 2 Cloves Garlic Minced
• Fresh Cracked Pepper - a lot

Whisk it all up and throw it in a zip top bag.

I roasted these bad boys in a 450F oven (convection) for 20 minutes.  I then let them rest for 10 minutes before slicing into quarter inch pieces.

Really good.  Tender, great flavor but still very beefy.