This beef tenderloin roasts perfectly in the Wolf Gourmet countertop oven and is ideal for entertaining or a weeknight meal. Follow these simple steps for delicious results.
Your tenderloin may already be trimmed and tied. If so, you just saved a step. If not, trim off any fat and silver skin and tie the roast with butcher’s twine.
Let the tenderloin rest at room temperature before roasting. This allows for more even cooking and prevents the exterior of the meat from drying out when it’s placed in the hot oven.
Preheat your countertop oven to 400˚F in Roast mode and press the Convection button. In CONVECTION/ROAST mode, a powerful fan with high-volume airflow vents thoroughly circulates heated air for even roasting with no hot spots. This combination gently browns the exterior, making it perfect for roasting your tenderloin. The resulting restaurant-quality caramelized crust will be nothing short of amazing.
While the oven is preheating, rub the tenderloin with olive oil and sprinkle with salt and pepper. Olive oil will help brown the exterior, since tenderloin is such a lean cut. Place the roast on the baking rack inside the pan. If it is closer to four pounds, place the meat diagonally across the rack. Elevating the roast with a rack helps the air to fully circulate and caramelize the outside areas of the tenderloin. Insert the temperature probe, which is your secret weapon for precise cooking. The integrated probe quickly attaches in place with one hand and lets you roast to perfection without opening the oven door. You can keep an eye on the set temperature as well as the probe temperature on the LCD display. Insert the probe into the thickest park of the meat and set to 125˚F for perfect medium-rare.
Once it’s in the oven, you can relax or prepare the rest of the meal (or open a bottle of wine). The oven will chime to let you know when the desired temperature has been reached. Depending on the size of the roast, it should take between 20 and 50 minutes to reach an internal temperature of 125˚F. Remove from the oven, tent with foil and let it rest for at least 10 minutes before carving. Dinner is served.
If you are preparing the steak and eggs Benedict, make the roast ahead of time and refrigerate. It will be easy to carve thin slices when the roast is cold. You’ll also want to learn how to make the perfect Hollandaise sauce in a blender.
Any leftover roast will make an excellent sandwich. Try it on ciabatta bread with horseradish, caramelized onions and a slice of creamy havarti.
Our Confidence in Every Step details the steps of putting together a finished meal. If you’re making steak and eggs Benedict, you’ll also want to read our post on making hollandaise sauce in the Wolf Gourmet blender.
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