Counter 01 · Beef & Steak
Rare-Seared Beef Tenderloin with Grilled Garlic Toasts
A center-cut tenderloin rubbed with mustard and herbs, seared all over and roasted hot to a true rare, sliced thick on a board with grilled bread rubbed with raw garlic.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 6
- Level
- Medium
Tenderloin is the mildest cut on the steer, which is why it rewards a bold crust and something crunchy on the side. A thin coat of mustard helps the herbs stick and browns beautifully. Roast it hot and fast, and pull it early; a true rare tenderloin has a deep red, almost silky center that gets lost at medium. The grilled toasts do double duty, soaking up juices on the board and giving each slice a crisp base. Tie the roast at 1-inch intervals so it cooks evenly.
Method
-
Heat the oven to 450 F. Season the tied tenderloin with salt and pepper, brush it with mustard, and press the thyme and rosemary over the surface.
-
Heat the vegetable oil in a large oven-safe skillet over medium-high. Sear the roast 2 minutes on each of four sides until browned.
-
Transfer the skillet to the oven and roast 15 to 20 minutes, until the thickest point reads 118 F for rare.
-
Rest the tenderloin on a board, loosely tented, for 15 minutes; it will climb to about 125 F.
-
While it rests, brush the bread with olive oil and grill in a hot grill pan 1 to 2 minutes per side until charred in stripes. Rub each warm slice with a cut garlic clove.
-
Snip the strings and cut the tenderloin into 1-inch slices. Arrange on a board next to a pan of the toasts.
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