A beautiful and butter-tender cut of meat that you can’t go wrong with. This is a simple, no fuss recipe to sear a Wagyu beef tenderloin and finish in the oven. You’ll amaze your whole family and treat them to a very fine piece of meat. And you can be enjoying within 30 – 45 min.
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Pan Sear / Oven Method
Tie any loose edges of the beef tenderloin. Blot tenderloin dry with a paper towel. It’s best to let the tenderloin come up to room temperature before you sear it if you have the time. For a whole tenderloin or Chateaubriand, if you have 2 hours, we recommend it. Season the beef tenderloin with salt and pepper or Champs KISS (perfect blend of salt, pepper, and garlic). It’s best to give seasoning for a tenderloin about an hour before cooking to let the salt work its magic. Salt flavors the meat and helps dry it out to get a crusty exterior. If you are doing individual steaks, 45 minutes with the seasoning on prior will be sufficient.
Preheat the oven to 400°F. Bring a cast iron skillet or similar pan to medium-high heat. Do not use coated nonstick pans, the coating can’t handle the heat you need for the sear. You can sear the meat dry or add some oil to coat the bottom of the pan. Tenderloins are very lean, and this can be a personal preference. Add the beef to sear in the skillet. It should sizzle loudly. Sear for ~ 2-3 minutes per side or until browned.
Transfer the beef tenderloin to the oven (still in the cast iron skillet) to finish cooking for ~ 15 minutes at 400°F. This leaves the tenderloin with a crusty exterior and a tender interior.
Chef Tip: take the temperature before putting the tenderloin in the oven. This will help you to determine when to check the meat the first time. An individual steak will increase in temperature 3-5° during resting. Whereas the whole tenderloin will increase 7-10° while resting. So, it’s ok to be under when coming out of the oven.
A thermometer should read 115-120F for rare; 120-125F for medium rare; and 130-135F for medium.
Transfer to a cutting board and be sure to let your tenderloin rest for about 10-15 minutes. Slice and serve with a horseradish cream sauce or red wine reduction sauce and a drizzle of Balsamic vinegar. Use the same pan that you cooked the tenderloin in if making a pan sauce. Sometimes the fond (the bits of flavor that are stuck to the pan) are too far burnt and will have an off flavor so use your judgment.
This tenderloin is a showstopper and a crowd-pleaser.
Champ’s Roasted Mushroom Red Wine Reduction Sauce
- 5lbs. Cremini Mushrooms
- 4oz. Fresh Thyme
- 2 lbs. Shallots Julienne
- Olive Oil
- Champ’s KISS seasoning
- 8 oz. Red Wine Blend
- 12 oz. Butter Cubed
- Wash and de-stem the mushrooms. (Reserve the stem for use in soups or broths)
- Dry the caps with a paper towel.
- Toss with a very light coating of olive oil.
- Season generously with Champ’s Kiss.
- 4.) On a parchment-lined sheet pan or cookie sheet lay the mushrooms together side by side.
- Cover evenly with the Fresh Thyme sprigs.
- Over the Thyme cover with the Julienne Shallots
- Roast in a 375°F oven for 20-25 minutes until the shallots are wilting and starting to caramelize.
- In a large skillet heat 1oz. of Olive oil and 1oz. of butter
- Once the mushrooms are roasted turn the heat on the skillet to med high and transfer the mushrooms and shallots from the sheet pan to the skillet. Sautee for 4-5 minutes.
- Add the wine and reduce the heat.
- Simmer until the wine is almost all gone.
- Turn the heat off and briskly stir in the cubed butter.
- Pour over your Champ’s Steak or Pork and Enjoy!
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Christian Ockels, Managing Member Champs Meat Market.
Today we have a Wagyu Beef Tenderloin, which comes from Peeler Farms.
It’s our Holiday special. I’m going to clean this up for you and show you what we can do for your family Christmas dinner.
This weighs 7.63 lbs. Our special price is $33.95 a pound and that’s going to be for the whole piece. And cleaned up it’s a little higher because you don’t have to pay for all the trim at $49.95 per pound. That goes for the steaks as well. The price for this piece would be $259.
I’m going to clean this up for you when you are ready.
So, a little bit of background for you on Peeler Farms. My business partner at Champs his name is Jason Peeler. His family has been ranching in South Texas for over 100 years. His family started breeding the Wagyu cattle about 15 years ago. We started with the best Wagyu genetics we possibly could. There are several types of Wagyu. We like the South Texas Akaushi. The reason we like it is because the Akaushi is red and they are a little more heat tolerant than the black cattle for South Texas. The way it all got started was that we found a really good line of genetics and we bought some commercial cross-bred cows and so the first line of calves was just half, half Akaushi Wagyu. And we bred them again to a different bloodline and we continued to do this and now the cows are almost 100% Wagyu. The bulls are 100% Wagyu. What that all means to y’all is this is a really good product. And the fun thing about it is a Japanese breed – our line of Akaushi has been developed right here in South Texas.
So if you want to come buy the whole tenderloin – this is what we are going to do for you – clean it up. Getting all the silver skin off. The trim – the silver skin – generally we are going to throw it away. It’s yours you’ve paid for it and you are more than welcome to keep it. A lot of folks make an excellent beef broth with it and I think it makes an excellent dog treat personally.
Can you tell us again what we are preparing?
Trimming up a Wagyu Tenderloin – one of our specials we are doing for the holidays – comes from Peeler Farms. Truly a South Texas product. The cattle are raised in Christine, south of Jourdanton. And they are finished at Floresville. As always, hormone-free.
What does it mean to finish a cow?
‘Finishing a cow’ means to fatten them so they are ready.
This is your cleaned-up – sneak peek into the Ockels household and what we are going to have for Christmas Eve – a bit of a tradition now for the past 5 years. Become a little bit of a tradition. I think this piece would feed 10 adults.
We also have a side piece here and you can get a couple of nice filets out of that. If you want the trim and the silver skin to take home and make beef broth or whatever else, we are more than happy to bag that up for y’all.
Chef Matt – are you ready?
Give it to Chef Matt here and let him show you.
Thanks Christian. That’s beautiful.
What Christian and I did a couple of hours ago – we cleaned up and tied them up. This is the tail of the tenderloin. We cut it into 2 pieces and tied them together. This here is the Chateaubriand. We are going to sear these and finish in the oven.
There are two ways – you can do a reverse sear start in the oven. Or what I’m going to do a sear first and then I’m going to take the drippings from the pan and use it for my sauce.
We are going to make a wine reduction sauce.
We are going to roast these mushrooms and shallots and seal everything up with Champs KISS – Keep it Simple – salt, pepper, and garlic. And then I’m going to take this and lay the mushrooms out on a baking sheet and put some fresh thyme on top of them and cover them with sliced shallots and put them in the oven.
Now that is going to take a little bit for that to roast. The shallots and thyme – those flavors are going to be in the mushrooms and then after we reduce with wine we will toss them in a pan over here.
You don’t have to tie the tenderloin. Personal preference.
I’ve cooked all over the country from New York City to South Texas and this is some of the best steak I’ve ever had. Super tender. Super flavorful. They take the extra time to fatten them up and finish them off – that last bit of time is where the flavor comes from. So, I’ve seasoned this about 2 hours ago. A lot of moisture is pulled off. And allow the salt osmosis – any time you do a big roast, the earlier you can season the better. Tender – season for a couple of hours. More Champs KISS. A lot of the seasoning pulls off with the moisture.
Now I’ve got a blazing hot pan – and we are searing the outside. That’s all we are going to do. Depending on how hot the pan is, you could put some oil in it. I just do it dry. Be careful not to burn the oil if you use it. So, if you do a reverse sear put in the oven 200F for about an hour. You are just getting the meat up to 180 and then you are going to finish it off with a hot sear in a pan.
Plan on at least a ten-minute rest time or up to a half hour. If half an hour – you can throw a towel over it so it retains the heat.
Chef Matt- why do we rest the meat?
It allows the muscle to relax back, and the moisture will get all the way through. If you let it relax that moisture will be throughout the meat.
When I was a kid, the whole day of Christmas was about cooking Christmas dinner. With this dish, it’s easy. I don’t want to miss the party cooking all day.
I use whatever wine I’m drinking for the reduction unless it is like really nice wine. By searing the meat in the pan, and by making the sauce in the same pan, we are keeping all the flavor together.
Mushrooms and shallots were roasted earlier. Pulling off as many of the thyme sprigs as I can. Sauté roasted mushrooms in a little oil.
We are at the new location at 4750 SPID in Star Plaza. And the 3rd Friday of every month, we have our Monthly wine tasting from 4:30 – 6:30. So come join us today.
Be sure to check out everything else we do here when you get your Wagyu filet. Tenderloins, Sausages, great dry sausage for your Charcuterie board, smoked sausages, and some sides such as Truffle Roasted potatoes or Mac and Cheese.
Those we do 350F – 30 min covered, and 30 min uncovered depending on which side and how you like them finished.
We make the sides here right in the kitchen at Champs.
Adding a Felino Cabernet wine to the mushrooms and shallots, mixing. It’s one of the wines featured for our wine tasting today.
Turned the oven off completely. Finish with a little bit of butter to make it extra rich. Extra rich.
I like everything about South Texas, especially the Beef. The beef and sunsets. Sunrises.
Butter makes everything better.
We will put that on a shirt.
Cutting the ties off. Look how tender that is – falling apart. This is the tail cut. Beautiful. Perfect. Medium rare. Look how tender that is. That’s the chef’s piece.
We have some people who have just joined.
We are at Champs Meat Market, Star Plaza. This is our Wagyu Tenderloin we just pulled out of the oven. Roasted it. Seared off and roasted. Roasted cremini mushrooms and shallots in wine reduction. When I do plates like this – I like to leave a couple of sticks of herbs in there – rustic. And they know they made it yourself.
Balsamic – I always like to add that for a little blast right at the end. Champs roasted Wagyu tenderloin with shallots and mushrooms. Looks pretty good there. Super easy. Something you can do. Reverse sear instead and if you like cut steaks and do individual sears and cook how folks like. I like doing it this way – they can grab as many pieces as they want. Great holiday meal – great holiday tradition. This is what we will have for Christmas Eve as well.
Before we dig in – this is a cleaned-up Tenderloin – this is not the tenderloin we showed earlier – this is a bit smaller. Generally, with a filet, a half-pound serving is a good portion size for adults. This piece will feed six people.
Corey Zamora, our sommelier, has selected all our wines. Come by and see us and try some Wagyu tenderloin. Thank you.