Solomillo de ternera asado con beurre blanc

Ingredientes

• 3- to 4-pound beef tenderloin, trimmed and tied with butcher twine
• Kosher salt and freshly cracked black pepper
• 3 tablespoons olive oil
• 1/4 cup diced shallot
• 1/3 cup white wine vinegar
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 2 sticks (8 ounces) unsalted butter, cut into cubes and chilled
• Thinly sliced fresh chives or chopped flat-leaf parsley
• Flaky salt

Preparación

1. 1

   Sprinkle the tenderloin with kosher salt and black pepper on all surfaces and chill, covered, in the refrigerator overnight. This helps build a great crust on the outside. Remove the loin from the fridge at least 3 hours before you’re ready to cook and let it come to room temperature.

2. 2

   Preheat the oven to 425°F.

3. 3

   Heat the olive oil: In an extra-large cast-iron pan, heat the olive oil over medium-high heat. If you don’t have a large cast-iron, you can cut the meat into two pieces. Sear each side of the meat until a brown crust forms, about 3 minutes per side.

4. 4

   Transfer the pan to the oven and roast for 20 to 22 minutes. Use a meat thermometer to check for your ideal temperature. For medium-rare perfection, look for an internal temperature of 120° to 125°F. Let the meat rest for 15 minutes.

5. 5

   Transfer the pan to the oven and roast for 20 to 22 minutes. Use a meat thermometer to check for your ideal temperature. For medium-rare perfection, look for an internal temperature of 120° to 125°F. Let the meat rest for 15 minutes.

6. 6

   Off the heat, slowly stream in the heavy cream while whisking, making sure to fully incorporate. Return the pot to a very low heat and whisk in the butter 2 cubes at a time. Take your time with this step! You want each cube to have time to melt and emulsify with the heavy cream. The resulting beurre blanc should be a creamy, tangy, silky sauce.

7. 7

   Slice the tenderloin into 1/4-inch- thick rounds and arrange on a platter. Dress with the beurre blanc and any meat juices in the pan. Garnish with the herbs. Top with flaky salt and more cracked pepper, if desired.