Braising is a cooking technique that involves searing meat at high temperatures and then cooking it in liquid at low temperatures for several hours. It’s a great way to make tough cuts of meat tender and flavorful.
But can you braise beef tenderloin, one of the most prized and expensive cuts of beef? The answer is yes!
In fact, braising beef tenderloin can result in a succulent and delicious dish that’s perfect for family dinners or special occasions.
In this article, we’ll explore the ins and outs of braising beef tenderloin, including tips and tricks for making the most of this luxurious cut of meat.
So grab your apron and let’s get cooking!
Can You Braise Beef Tenderloin?
As mentioned earlier, beef tenderloin is a prized cut of meat known for its tenderness and flavor. It’s often grilled or roasted to showcase its natural qualities, but braising can also be a great way to prepare it.
Braising beef tenderloin involves searing the meat at high temperatures to create a flavorful crust, and then cooking it in liquid at low temperatures for several hours. This slow cooking process allows the meat to become tender and absorb the flavors of the braising liquid.
While some may argue that braising beef tenderloin is a waste of such a high-quality cut of meat, it can actually be a great way to elevate the dish and create a luxurious meal.
What Is Braising And Why Is It Good For Beef Tenderloin?
Braising is a cooking technique that involves cooking tougher cuts of meat, such as the shoulder, shank, and brisket, in a covered pot with some liquid until it is tender enough to fall apart under the light pressure of a fork. The method is simple: After it’s been nicely browned in fat, the meat is cooked in a covered pot with some liquid (be it stock, wine or water) until it is tender enough to fall apart under the light pressure of a fork. The name of the technique comes from the French word braiser, referring to the original method that involved cooking meat in a covered vessel set on a bed of hot, glowing coals (braises).
Braising is particularly good for beef tenderloin because it’s a lean cut of meat that can easily dry out if not cooked properly. Braising allows the meat to stay moist and tender while imparting rich flavors from the braising liquid. Additionally, since beef tenderloin is an expensive cut of meat, braising can be a great way to make it go further and create a more substantial meal.
To braise beef tenderloin, start by searing the meat at high temperatures to create a flavorful crust. Then, add some liquid (such as beef broth or red wine) and aromatics (like onions, garlic, and herbs) to the pot and bring it to a simmer. Cover the pot and let it cook at low temperatures for several hours until the meat is tender and falls apart easily.
Choosing The Right Beef Tenderloin Cut For Braising
When it comes to braising beef tenderloin, it’s important to choose the right cut. Whole beef tenderloins are broken down into three different cuts: the head, the center, and the tail. The head end is most often trimmed into steaks or pounded for carpaccio, while the tail end is left on larger tenderloins.
If you’re serving a small crowd of four to six guests, a center-cut tenderloin is nicely evenly shaped for roasting whole. This cut is perfect for braising as well, as it has just the right amount of fat and connective tissue to create a succulent and flavorful dish.
If you’re hosting a larger dinner party, a tail-end tenderloin is ideal. This cut is larger and can feed more people, but it’s important to tie the roast to ensure even cooking. The tail end also has a bit more fat and connective tissue, making it a great choice for braising.
It’s important to note that while braising beef tenderloin may seem like a waste of such a high-quality cut of meat, it can actually be a great way to elevate the dish and create a luxurious meal. Plus, the slow cooking process will ensure that the meat remains tender and juicy.
Preparing The Beef Tenderloin For Braising
Before braising the beef tenderloin, it’s important to prepare it properly. If your tenderloin has kitchen twine tied around one end, leave it on until after it’s cooked. But if it doesn’t, there’s no need to tie it up.
To begin, season the beef tenderloin with salt and pepper to taste. Then, heat up a large skillet over high heat until it’s hot. Add a few tablespoons of oil to the skillet and wait for it to get hot as well.
Once the oil is hot, add the beef tenderloin to the skillet and sear it for a few minutes on all sides until it develops a nice brown crust. This process will help lock in the juices and flavor of the meat.
After searing, remove the beef tenderloin from the skillet and set it aside on a plate. In the same skillet, add some chopped onions, garlic, carrots, and celery and cook them until they are softened.
Next, deglaze the skillet with some red wine and scrape up any browned bits from the bottom of the pan. Add in some beef broth or stock, herbs like thyme or rosemary, and any other seasonings or vegetables you desire.
Finally, place the seared beef tenderloin back into the skillet with the braising liquid. Cover the skillet with a lid or foil and transfer it to a preheated oven set at 350°F. Allow the beef tenderloin to braise for 2-3 hours until it’s fork-tender.
Once done, remove the beef tenderloin from the skillet and let it rest for a few minutes before slicing and serving. The resulting dish will be tender, flavorful, and perfect for a special occasion or family dinner.
Selecting The Perfect Braising Liquid For Beef Tenderloin
When it comes to selecting the perfect braising liquid for beef tenderloin, there are several options to consider. The braising liquid is what will infuse the meat with flavor and keep it moist during the cooking process.
One popular option is beef broth, which adds a rich, savory flavor to the meat. Vegetable broth is another option for those who prefer a lighter flavor profile. For a sweeter twist, apple or cranberry juice can be used as the braising liquid.
For those who prefer a more complex flavor profile, a combination of broth and dry wine can be used. The acidity of the wine will help balance out the richness of the meat and create a delicious sauce.
It’s important to note that the amount of liquid used should be about 3/4 cup total for a 2 1/2- to 3-pound beef tenderloin roast. The liquid should be poured around the meat after it has been nicely browned in fat.
In addition to the liquid, dried herbs can also be added to enhance the flavor of the dish. Options include dried basil, herbes de Provence, Italian seasoning, oregano, or thyme. If fresh herbs are available, 1 tablespoon snipped can be used to mimic the flavor of herbes de Provence.
Braising Beef Tenderloin: Step-by-Step Instructions
1. Season the beef tenderloin with salt and pepper on all sides. Use a heavy-bottomed, deep pot like a Dutch oven to braise the meat.
2. Heat up some oil in the pot and sear the meat until it is deep dark brown on all sides. This will take about 2-3 minutes per side. Once seared, remove the meat from the pot and set it aside.
3. Add vegetables like onions, carrots, and celery to the pot and brown them up for about 5-7 minutes. These vegetables will add flavor to the braising liquid.
4. Deglaze the pot with wine, scraping up all the flavorful brown bits on the bottom of the pan. The acidity of the wine will balance out the richness of the meat.
5. Add the seared beef tenderloin back to the pot with the vegetables and pour in enough beef broth or water to cover about half of the meat.
6. Bring the liquid to a boil, then immediately lower it to a simmer. Once it’s simmering, you can add in aromatics like bay leaves, thyme, or rosemary.
7. Cover the pot and let it simmer on low heat for about 1 1/2 to 3 hours until it becomes fork-tender. Check on it occasionally, making sure that there is enough liquid in the pot to keep it from drying out.
8. Once the beef tenderloin is fork-tender, remove it from the pot and let it rest for about 10 minutes before slicing.
9. Strain the braising liquid through a fine-mesh sieve and discard any solids. If desired, you can reduce the liquid over high heat until it thickens into a sauce.
Braising beef tenderloin may take more time and effort than other cooking methods, but it’s well worth it for the tender, flavorful results. Give this method a try for your next special occasion or holiday meal.
Tips And Tricks For Perfectly Braised Beef Tenderloin
Here are some tips and tricks to help you achieve perfectly braised beef tenderloin:
1. Start with a well-seasoned and trimmed beef tenderloin. Remove any excess fat or silver skin before cooking.
2. Sear the beef tenderloin on all sides in a hot pan with a small amount of oil or butter. This will create a flavorful crust and help seal in the juices.
3. Use a flavorful braising liquid, such as red wine, beef broth, or a combination of both. Add aromatics like garlic, onions, and herbs to enhance the flavor.
4. Cook the beef tenderloin in the braising liquid at a low temperature for several hours until it is fork-tender. This slow cooking process will allow the meat to absorb the flavors of the braising liquid and become tender.
5. Baste the beef tenderloin with the braising liquid every hour or so to keep it moist and flavorful.
6. Let the beef tenderloin rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute evenly throughout the meat.
By following these tips and tricks, you can create a delicious and tender braised beef tenderloin that will impress your guests and elevate your meal.