05/18/2026
High-tier beef deserves high-tier technique. This guide combines dry-brining with a low-temperature roast to ensure edge-to-edge perfection and a superior crust. Simple, functional, and impeccable.
Ingredients BEEF:
• 1 – 1.25kg/ 2 – 2.5lb centre cut beef tenderloin (eye fillet), tied
• 1 1/2 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
GARLIC-THYME-BUTTER-SLATHER:
• 75g/ 5 tbsp unsalted butter, softened
• 1 tsp garlic , finely grated or very finely minced with a knife
• 1 tsp fresh thyme leaves , finely chopped
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
CREAMY MUSHROOM SAUCE:
• 150g/5 oz white mushrooms, sliced 3mm thick
• 1/2 tsp garlic, finely minced
• 1 thyme sprig
• 3/4 cup marsala, Italian fortified wine
• 1/2 cup chicken stock, low sodium
• 3/4 cup thickened cream (heavy cream)
• 1/4 tsp black pepper
Mastering the Tenderloin: The Method.
• Preparation: Dry-brine for 12–24 hours to intensify flavor and ensure a superior crust.
• De-chill: Temper the meat at room temperature for 2 hours before cooking.
• Sear: Brown aggressively at high heat; rest for 15 minutes to cool the surface.
• Slow-Roast: Slather with herb butter and roast at 120°C (250°F) until an internal temp of 53°C (127°F).
• Rest: Allow 10 minutes for juices to redistribute before thick-slicing.
CREAMY MUSHROOM SAUCE: THE FINISHING TOUCH.
• Base: Extract and clarify roasting juices, reserving 1/4 cup of the natural fat.
• Sauté: High-heat mushroom reduction with fresh thyme and aromatic garlic.
• Reduction: Incorporate chicken stock and reduce by half to concentrate flavor. • Deglaze & Simmer: Integrate marsala, cream, and remaining juices.
• Final Texture: Simmer until thickened for a bold, velvety profile.
Enjoy!
*Note that our products are sold raw and frozen, and images are for illustrative purposes only. .
