Can You Braise Beef Tenderloin? How to Cook It for Maximum Tenderness

Beef tenderloin is prized for its tenderness and mild flavor. This premium cut is often prepared by quick cooking methods like grilling or pan searing to medium rare doneness. But did you know that braising is also an excellent technique for cooking tenderloin? When done properly, braised tenderloin turns out incredibly tender and juicy.

In this article, I’ll explain how braising works on tenderloin, provide tips for success, and share a simple recipe so you can try it yourself Read on to learn if and how to braise this lean, delicate cut of beef

What is Beef Tenderloin?

Beef tenderloin refers to a cut that comes from the short loin primal It’s an oblong, tapered muscle that sits beneath the backbone Since the tenderloin does little work, it contains very little connective tissue, making it exceptionally tender.

Other names for this cut include filet mignon (when cut into steaks) and Chateaubriand (a thick roast cut from the center). Tenderloin is very lean and fine-grained with a mild beef flavor.

Why Braise Tenderloin?

Braising involves cooking meat slowly in liquid at a low temperature. This gentle moist heat tenderizes by breaking down collagen while keeping the meat juicy.

So why braise one of the most naturally tender cuts? Here are some benefits:

• Develops rich flavor from the braising liquid
• Produces very soft, luscious texture
• Allows seasoning to deeply penetrate the meat
• Provides fork-tenderness even with cheaper grades
• Can cook a large roast evenly with no grey band

While grilling tenderloin to medium rare produces great results, braising offers variety and intensifies the meat’s flavor.

Tips for Successful Braised Tenderloin

Follow these tips when braising tenderloin roasts or medallions:

• Choose the right size – Opt for 1-2 lb roasts or 1-2 inch chunks. Thinner pieces overcook.

• Sear thoroughly – Browning adds tons of flavor. Make sure all sides are well caramelized.

• Use lower heat – Simmer at 275-300°F instead of a full boil to prevent toughness.

• Check doneness early – The meat cooks faster than other cuts. Verify with a thermometer.

• Let rest before serving – This allows juices to redistribute for moister meat.

Sample Braised Beef Tenderloin Recipe

Ingredients:

• 2 pounds beef tenderloin roast or steak, cut into 2-inch chunks
• 2 Tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1⁄2 cup red wine
• 2 Tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Pat beef dry and season generously with salt and pepper.
2. Heat oil in Dutch oven over medium-high heat. Working in batches, sear beef on all sides until browned. Transfer to plate.
3. Add onion, carrots, celery, and garlic. Sauté 3 minutes until softened.
4. Stir in broth, wine, tomato paste, and thyme. Return beef and any juices to pot.
5. Bring to a simmer then cover and cook at 275°F for 2-3 hours until very tender.
6. Transfer beef to platter and tent with foil. Simmer sauce to thicken if needed.
7. Slice beef and serve drizzled with braising sauce. Enjoy!

The key is using the right cut, searing for maximum flavor, and keeping the temperature low. Follow those tips and your braised tenderloin will turn out fork-tender and full of richness.

So while quick high-heat cooking is the standard for tenderloin, don’t be afraid to braise it. With the proper technique, you can produce amazing results. Just be sure to slice across the grain before serving! I hope you’ll give braised beef tenderloin a try soon and enjoy all of its succulent tenderness.