Succulent Beef Tenderloin
Are the holidays creeping up on you like they are on me? It’s November and I’ve barely begun to plan. And there’s so much to do. Gifts to buy, cookies to bake for an annual cookie exchange, and meals to prepare. Just because we’re so busy shouldn’t mean that we throw healthy out the window. Eating all the nutritionally worthless food that gets put in front of us during this time of year is a sure fire way to get run down and sick.
But how do we make healthy cookies that don’t taste like cardboard? And what’s the correct way to cook a juicy, tender bird? Is there such a thing as healthy fudge? How do I glaze a ham? We’re having overnight company. What do I cook for breakfast?
Relax. There’s help to be had. Jenny at Nourished Kitchen has struggled with all the same questions. She has spent 6 years studying the real and traditional food movement to come up with solutions to holiday cooking that are healthy and delicious. I’m talking about holiday foods that we can’t live without – pies and sugar cookies. Yams and ham and melt in your mouth beef tenderloin. Jenny’s class, Real Food for the Holidays, will teach you how without using refined sugars, flours and oils.
Real Food for the Holidays is a series of online workshops, recipes, menus and instructional videos dedicated to simplifying your cooking this holiday season and keeping things real. There are 10 online workshops, 30 instructional cooking videos, over 175 real food recipes, pre-planned menus and one-on-one email support. Jenny even takes special diets into consideration.
To learn more about Real Food for the Holidays, you can visit here, but before you do, Jenny gave me her recipe for Beef Tenderloin. I think you’ll want to check it out.
Roast Beef Tenderloin
Difficulty: easy | serves: 8 to 10 | time: 20 mins (active), 10 mins (stovetop), 25 to 45 mins (oven)
• 1 whole grass-fed beef tenderloin
• 1/4 cup pastured bacon fat*
• 2 tbsps whole grain mustard
• 4 cloves chopped garlic
• unrefined sea salt
• ground black pepper
• sharp knife
• 100% cotton cooking twine
• stainless steel skillet
• baking dish or roasting pan
1. Trim any sinew or hard fat from the tenderloin and cut in half.
2. Truss the tenderloin to improve even cooking. (Jenny teaches you how in her class)
3. Season tenderloin with unrefined sea salt and freshly ground black pepper
4. Heat bacon fat in a skillet until melted.
5. Preheat oven to 400 degrees Fahrenheit.
6. Sear tenderloins on all sides, about three to four minutes each.
7. Remove tenderloins from the skillet and place in a roasting pan.
8. Brush with mustard then season with garlic, sea salt and pepper.
9. Roast at 400 degrees Fahrenheit for 25 to 45 minutes depending on how well done you like your beef.
10. Allow the tenderloin to rest for twenty minutes prior to carving.
*Substitute butter, pastured lard, grass-fed tallow, ghee or olive oil.
Disclaimer: I am an affiliate of Nourished Kitchen. I’ve followed Jenny’s blog for the past year or so, long before I ever became an affiliate. It’s why I became an affiliate.
Shared at: Fresh Foods
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, Simple Lives
, Thanksgiving Recipes
, Freaky Friday
, Fill Those Jars
, Farmgirl Friday
, Sunday School
, Monday Mania
, Clever Chicks
, Homestead Barn Hop
, Fat Tuesday
, Slightly Indulgent Tuesday