15 Minute Beef Tenderloin (Kathy Baker’s Beef Tenderloin)

15 Minute Beef Tenderloin (Kathy Baker’s Beef Tenderloin)

Print recipe
15 Minute Beef Tenderloin (Kathy Baker’s Beef Tenderloin)
Serves 4
Prep time 4 hours, 30 minutes
Cook time 15 minutes
Total time 4 hours, 45 minutes
By author Food Network, Kathy Baker, May 2006

Ingredients

  • 2lb beef tenderloin ((the butt end), tied with kitchen string)
  • 3 cloves garlic (finely chopped)
  • 4 tablespoons butter (cut into small pieces)
  • 2 tablespoons worcestershire sauce
  • 2 limes (juiced)
  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish (drained)
  • heavy duty aluminum foil (must have)

Note

The key to this recipe PREPARATION! Marinate the beef for 4-24 hours beforehand. If you can get this down and prepare the night before, this recipe kicks!

Every since I watched Bobby Flay and his wife actress Kathy Baker make this sooo simple beef tenderloin, I make it at least every two months or so. The trick is to remember to marinade it the night before. Photo FineCooks.com

Directions

Step 1 Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
Step 2 Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 4-24 hours.
Step 3 Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine).
Step 4 Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired "doneness" about 130-135 degrees F for medium rare. When the meat is done under the flame it will look like it is burned, but it's not.
Step 5 Wrap the meat very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours. (140 degrees or more)
Step 6 Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.

Pin It on Pinterest