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Stephanie March's Beef Tender

Serves: 4

2 lbs. beef tenderloin (the butt end) tied with string from the butcher
3 cloves of garlic, finely chopped
Salt & pepper
4 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
Juice of 2 limes
½ cup sour cream
3 tablespoons prepared horseradish, drained

1. Prepare a heavy baking dish that is as close to the size of the beef tender as possible by making an aluminum foil "basket" for it to sit in. IT IS VERY IMPORTANT TO USE HEAVY DUTY ALUMINUM FOIL. Place two or three pieces of foil in the dish and put the beef tender on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat
2. Mince the garlic and rub it over the entire tenderloin and season well with salt and pepper. Cut the butter into small pieces and sprinkle over the beef. Drizzle the Worcestershire the lime juice over beef and let it marinate in the seasoning and sauce for at least three hours.
3. After three hours, put the meat on the top most rack in the oven and set the oven to broil. Place the beef tender in the pan right underneath the fire and broil for 6-8 minutes, or until golden brown. It will look like the flames are burning/touching the actual meat...that is okay. Carefully pull the pan out and turn the meat over. Broil for another five minutes or so, when the meat is done under the flame it will look like it is burned, but it's not. Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another hour and a half. Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side. 


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