How to Cook the Perfect Beef Tenderloin Like Chef Gordon Ramsay

Beef tenderloin is considered one of the most tender cuts of beef. When cooked properly, it is melt-in-your-mouth tender and delicious. While beef tenderloin can be intimidating for home cooks, following Chef Gordon Ramsay’s recipe and techniques will help you achieve beef tenderloin perfection In this article, we will walk through how to choose, prepare, cook, and serve beef tenderloin like a pro chef

Choosing the Right Tenderloin

When selecting a tenderloin to cook, you’ll want to look for a few key characteristics

• Size – Choose a tenderloin that is about 2-3 pounds to serve 4-6 people. Anything larger may be difficult to cook evenly.

• Color – Look for a tenderloin that is bright red and lean with white fat marbling throughout. This indicates it is fresh.

• Flexibility – Hold the tenderloin at one end. It should flex a bit and feel soft, not stiff.

• Packaging – Make sure the packaging is intact and not leaking. The meat should look fresh, not brown or slimy.

For best results, choose USDA Prime or Choice grade beef tenderloin. The marbling will help keep it moist during cooking. Grass-fed beef tends to be leaner but can work too.

Proper Seasoning is Key

One of Chef Ramsay’s top tips for perfect beef tenderloin is proper seasoning. Follow these steps:

• Take the tenderloin out of the packaging and pat it completely dry with paper towels. You want the outside to be as dry as possible.

• Generously season all over with salt and pepper. Don’t be shy! Use your hands to really massage the seasoning into the meat.

• Let the seasoned tenderloin rest at room temperature for about 1 hour before cooking. This helps the salt penetrate deep into the meat.

• Just before cooking, season again with a bit more salt and pepper. The salt will draw moisture to the surface and then evaporate in the pan for better browning.

Quick Sear for a Flavorful Crust

Chef Ramsay recommends searing the tenderloin first before finishing it in the oven. Here is the process:

• Heat a cast iron skillet over medium-high heat until very hot. Add a high smoke point oil like grapeseed or avocado oil.

• Once the oil starts smoking, place the tenderloin in the pan. Let it sear undisturbed for 1 full minute before turning to the next side.

• Repeat, searing all sides for 1 minute each. This will give you a beautiful browned crust.

• Use tongs to hold the tenderloin on its side to sear the ends as well. The entire exterior should be deeply browned.

• Tip: If pan is not hot enough, the meat will steam instead of searing. Make sure your pan and oil are very hot!

Searing over high heat caramelizes the natural sugars and creates tons of flavor.

Finish Cooking in the Oven

After searing, transfer the tenderloin to a wire rack set on a baking sheet. This allows air flow to circulate under the meat.

• For medium rare, cook in a 425°F oven for 15-25 minutes. Use an instant read thermometer to monitor the internal temp.

• Remove from the oven at 120°F for rare or 125-130°F for medium rare doneness. The temperature will rise 5-10°F during resting.

• Smaller tenderloins may need slightly less time. Larger ones may need more time in the oven.

• Tent loosely with foil and let rest for 10-15 minutes before slicing. This allows the juices to redistribute evenly.

The quick sear followed by a short stint in the hot oven gives you a perfect medium rare tenderloin from crust to center every time.

Serving Suggestions

Beef tenderloin is very versatile and can be served in many ways:

• On its own – Slice thick pieces and serve with your favorite sauce like béarnaise, au poivre, red wine reduction, or chimichurri.

• With sides – Pair it with roasted potatoes, glazed carrots, or creamed spinach for a complete meal.

• In sandwiches – Thinly slice and pile on crusty rolls with sautéed onions and blue cheese.

• In salads – Chill and slice over fresh greens, tomatoes, and creamy blue cheese dressing.

• Small bites – Cut into chunks for appetizers. Thread onto skewers for easy pick up.

Make Chef Ramsay’s Famous Beef Wellington

One of Chef Ramsay’s signature recipes is Beef Wellington. To make it:

• Prepare and sear the tenderloin as instructed above. Allow to cool completely.

• Spread cooked mushrooms, braised shallots, prosciutto, and pâté in an even layer over the top and sides of the seared tenderloin.

• Wrap the coated tenderloin completely in puff pastry. Use egg wash to seal the seams.

• Bake at 400°F for 20-30 minutes until the pastry is golden brown and cooked through.

• Allow to rest 10 minutes before slicing into serving portions.

The puff pastry locks in moisture while the tenderloin finishes cooking for a showstopping dish.

Common Mistakes to Avoid

Cooking beef tenderloin correctly takes some practice. Avoid these common pitfalls:

• Not seasoning well – Don’t be shy with the salt and pepper. It needs a lot to develop a nice crust.

• Overcooking – Use a meat thermometer and follow oven times precisely to avoid.

• Cutting too soon – Let it rest! Cutting into meat immediately will cause the juices to spill out.

• Pan too cold – Make sure pan and oil are very hot before searing to avoid steaming.

• Serving with dull knife – Invest in a sharp knife. Sawing will mangle the tender meat.

Cooking Tips from Chef Ramsay

Here are a few extra Gordon Ramsay tenderloin cooking tips:

• Bring meat to room temp before cooking for more even cooking.

• Dry exterior extremely well for better searing.

• Make sure pan is very hot before searing. Listen for an active sizzle.

• Use tongs, not a fork, to turn meat – fork pierces the surface.

• Add aromatics like rosemary, garlic, shallots to the pan drippings.

• Baste meat with butter during its last 5 minutes in the oven.

• Don’t crowd pan – cook individual tenderloins vs. one large one.

Master the Perfect Beef Tenderloin

With its mild flavor and melt-in-your-mouth tenderness, beef tenderloin is a special occasion showstopper. Use Chef Ramsay’s seasoning techniques, quick sear, and oven roast method to achieve tenderloin perfection. Proper cooking is key to bringing out its buttery texture and rich, beefy flavor. Master this recipe, and you can create stunning dishes like Beef Wellington that will impress any dinner guest.