Slow-Roast Beef Tenderloin with Creamy Marsala Sauce
….Gathering around the table with family and leading entertaining conversations while sharing beef tenderloin steak is done by our grandson, Siwoo. He’s the one who captures everyone’s attention! We’ve wrapped up another year within everyone’s love. I tried a different approach for our special family gathering. Salting the roast and leaving it uncovered overnight helps deepen the seasoning and creates a drier surface for better browning. Slow-roasting in a low oven ensures even cooking from edge to center of the tenderloin. Basting the tenderloin with browned butter infused with thyme enhances the browning and adds more flavor. I trimmed the center-cut of the beef tenderloin meticulously, tied it securely, seasoned it with salt and pepper on the surface, and left it uncovered on the refrigerator shelf for a day for dry-aging. Though it was my first attempt at this process, it resulted in an incredibly tender steak without any off-flavors. Adding creamy marsala sauce made it a delightful and satisfying evening for everyone. Actually, DJ’s lobster grill was the main dish on the table that day. He skillfully prepared and seasoned it, then oven-grilled it to perfection! The family’s sharing was heartwarming for everyone. Thank you.
Servings: 7
Time: 1 hour and 40 minutes, plus 1 day, aging the meat for dry-aging in a refrigerator
Ingredients:
- 1 kg center cut beef tenderloin, tied
- 1 1/2 tsp black pepper
- 1 tbsp avocado oil
- 5 tbsp unsalted butter, softened
- 1 tsp garlic, finely grated
- 1 tsp fresh thyme leaves, finely chopped
- 1/4 tsp sea salt + 2 tsp sea salt
- 1/4 tsp black pepper
- 150 g mushrooms, sliced
- 1/2 tsp garlic, finely minced
- 1 thyme sprig
- 3/4 cup marsala wine
- 1/2 cup chicken broth, low sodium
- 3/4 cup thickened / heavy cream
- 1/4 tsp black pepper
- Arugula for serving
Cooking Instructions:
- Sprinkle the tenderloin with 2 tsp sea salt and pepper, then leave it uncovered on a rack in the refrigerator overnight (season the inside).
2. Remove the tenderloin from the refrigerator 2 hours beforehand.
3. Heat an oven pan over medium-high heat and add avocado oil. Grill the tenderloin until it’s golden brown all over, as quickly as possible.
4. Remove and let it cool for 15 minutes.
5. Mix the unsalted butter, 1 teaspoon of garlic, 1 teaspoon of fresh thyme leaves, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper well in a bowl.
6. Preheat the oven to 250°F. Spread 3/4 of the butter mixture over the top and sides of the steak, then cook in the preheated oven for about 15 minutes.
7. After 15 minutes, remove the pan to a countertop and coat the steak with the remaining butter mixture. Preheat the oven to 170°F, then cook in the preheated oven for about 45 -50 minutes.
8. After 45–50 minutes, transfer it onto a cutting board and let it rest, covered with foil, for 10–15 minutes.
9. Pour 1/4 of the fat and juice into a cup from the pan and keep it.
10. Heat the same pan over medium heat and add the mushrooms until they are soft.
11. Add the garlic and thyme to the pan and cook for 1 minute.
12. Add the chicken broth and simmer until it reduces by half.
13. Add the Marsala wine and simmer until it reduces by half.
14. Add the heavy cream, pepper, and the remaining fat (1/4 reserved). Simmer for a few minutes until it thickens to a syrupy consistency (it will thicken more as it cools).
15. Taste it and add more sea salt if necessary.
16. Remove the string, slice the beef, and serve it with creamy Marsala sauce (add some arugula to the serving plate).
You can also view this recipe on Instagram.
