Chilled Beef Tenderloin Platter Recipe

Trim and tie

Pat the beef tenderloin dry with paper towels. Trim any excess fat or silver skin. If the tenderloin is uneven, tie it loosely at 1½–2 inch intervals with butcher's twine so it cooks evenly.

Prepare marinade

In a small bowl, whisk together olive oil, soy sauce, Dijon mustard, minced garlic, chopped rosemary, black pepper and kosher salt until combined.

Marinate

Place the trimmed tenderloin in a shallow dish or resealable bag. Pour the marinade over the beef, massaging it to coat evenly. Marinate in the refrigerator for 1–2 hours (or up to 4 hours). Remove from fridge 30 minutes before cooking to come closer to room temperature.

Sear

Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil. Sear the tenderloin on all sides (including ends), 1–2 minutes per side, until a deep brown crust forms.

Roast to medium-rare

Transfer the skillet to the preheated oven and roast until an instant-read thermometer in the thickest part reads 125°F (52°C) for medium-rare, about 12–18 minutes depending on thickness. Remove from oven.

Butter and rest

Add unsalted butter to the hot skillet and spoon the melting butter over the roast once. Transfer the roast to a cutting board and let rest uncovered for 10 minutes to allow juices to redistribute and internal temperature to rise slightly. Reserve pan juices for a quick sauce.

Quick pan sauce (optional)

Place the skillet over medium heat. Add beef stock or red wine and scrape any browned bits from the pan. Simmer 1–2 minutes until slightly reduced. Remove from heat and stir in any resting juices. Cool to room temperature.

Chill

Prepare an ice bath in a large bowl with ice water. Transfer the rested beef (on the cutting board or in a dish) to the refrigerator uncovered for 30 minutes to speed cooling, then place the roast in the ice bath container (or put platter over ice) for 10–15 minutes until the interior reaches roughly 50–55°F (10–13°C). The goal is to chill enough to make very thin even slices without being fully icy.

Slice thin

Using a sharp slicing knife, trim any twine and slice the chilled tenderloin against the grain into very thin rounds, about 1/16–1/8 inch (1.5–3 mm) thick. For a platter, arrange slices slightly overlapping on a chilled serving platter.

Plate and garnish

If using, scatter microgreens or arugula on the platter edges, spoon a small amount of cooled pan sauce over a few slices (optional), and season lightly with sea salt flakes. Serve with horseradish cream or mustard on the side. Keep chilled and serve within 1–2 hours for best texture.