Wagyu Tenderloin Roast with Dijon Sauce | Snake River Farms
Ingredients
- Green Sauce:
- 2 shallots, diced
- 2 sprigs of thyme
- 4 sprigs of tarragon
- 2 sprigs of rosemary
- 2 sprigs of flat leaf parsley
- ½ a lemon, juiced
- 1 teaspoon crème fraîche
- 1 teaspoon dijon mustard
- 5 teaspoons butter
- 2 teaspoons water
- sea salt
- pepper
- Tenderloin:
- Wagyu Tenderloin Roast
- 4 sprigs rosemary
- 2 sprigs thyme
- 3 tablespoons butter
- EVOO
- 3 shallots, chopped
- cooking twine
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Directions
- Prep the tenderloin: The day before cooking, trim the excess fat off the tenderloin. Using butcher's twine, tie tenderloin at 1-inch sections, trimming the excess string. Generously sprinkle with salt and pepper, and transfer to a wire rack overtop a foil-lined rimmed baking sheet. Refrigerate uncovered overnight.
- Cook the tenderloin: Preheat oven to 225°F. Transfer tenderloin to oven and roast until internal temperature reaches 120°F. This should take about 2 hours. Take out of the oven and remove the twine.
- Add a drizzle of olive oil to a skillet and when it gets hot, add in tenderloin and let cook on high heat for 1 to 2 minutes so it gets a nice sear on the outside. Flip and reduce heat. Add butter, herbs and shallots to the pan. As the butter melts, pour it along with the shallots and herbs, over top the tenderloin. Continue until the internal temperature of the meat hits 125°F for rare and 130°F for medium rare, and 140°F for medium.
- Make the sauce: Finely chop the shallots and remove the leaves from the herbs. Add them to a skillet on low heat with the butter for about 5 minutes. Season with salt and pepper. Make sure the shallots are translucent, but not brown.
- In a bowl, whisk the crème fraîche and Dijon mustard. Pour in the herby butter, the lemon juice and the water. Blend until smooth and combined. Pour overtop the steak and serve with whatever sides you like! Enjoy!
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