Beef tenderloin can be expensive. so, you want to make sure it is done right. If you use this recipe, it will be. I bought an entire beef tenderloin (um yep it was about $80) and split it in two. I made two separate recipes and this was the best! This is a meal that is little fuss, but delicious. You season and put it in the oven. You are then free to make any of the side dishes you wish to have. Philly was not thrilled with my quinoa cranberry orange dish. So, I won't include that one. The meat was delicious and tender. The in-laws will be getting this the next time they come to MN for sure.
Apparently a beef tenderloin is difficult to trim. So, buy it already trimmed. Chat with the butcher to decide how much meat you'll need for how many people you plan to serve. This recipe is for a 5 lb filet. Adjust your cooking time for your taste and size of the filet. We both like our steaks more on the well side, so I kept it in the oven a bit longer (15 min. longer).
Beef Tenderloin
Remove meat from refrigerator 30 min. before roasting.
Season with lawry's, garlic powder and pepper (or what ever you like)
Preheat oven to 500 degrees.
Fold over the thin end of the filet to make it even in size. Place it on a greased rack in a roasting pan. Place in the preheated oven. Immediately reduce the oven heat to 400 degrees. Roast for 30 minutes.
Roast is rare when the internal temperature reaches 130 degrees. Remove from oven, cover with foil and let rest 5-10 min. Slice and serve.
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