AMAZING BEEF TENDERLOIN ROAST
Juicy, tender, and oh-so-delicious, our Whole Beef Tenderloin recipe makes a perfect holiday meal. Complete with sea salt, pepper, garlic, and thyme, this is the best beef tenderloin with a beautiful crust and so much flavor in every bite.
Provided by Isabel Laessig
Categories Beef Roast Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- At least 4 hours before cooking your roast, season it with sea salt, black pepper, granulated garlic, and dried thyme, then store in plastic wrap or a plastic bag in the refrigerator. Pat down the spices so they stick well.Preheat your oven to 450°F. While the oven preheats, take your seasoned roast out of the refrigerator and place it on a rack in a small roasting pan, or on a small baking sheet with sides. Drizzle olive oil evenly over the roast. Allow it to come to room temperature.
- Place your roast in the oven and sear for 15 minutes to sear it. When 15 minutes is up, reduce the oven temperature to 325°F. Continue to cook for 1 hour at 325°F, or more or less time depending on the size of your roast (see chart below). Remove from the oven and tent with foil for 15 minutes before carving. Serve, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 624 kcal, Carbohydrate 1 g, Protein 45 g, Fat 48 g, SaturatedFat 18 g, Cholesterol 161 mg, Sodium 953 mg, UnsaturatedFat 22 g
20-20-20-20 TENDERLOIN (BEEF)
From Home Cookin' With Dave's Mom. This is from David Letterman's Mom and she only served this for special occasions with a Bordelaise Mushroom Sauce.
Provided by Oolala
Categories Steak
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Remove meat from refrigerator.
- Rub garlic cloves on tenderloin and season (NO SALT) with minced herbs.
- Allow it to sit for 20 minutes.
- Preheat the oven to 475 degrees F. with the broiler pan in the oven.
- Place tenderloin on pan and reduce heat to 375 degrees F. for 20 minutes.
- Reduce heat again to 325 degrees F. for 20 minutes.
- Remove from oven and tent with foil. Let the meat "rest" for 20 minutes -- then slice.
Nutrition Facts : Calories 662.4, Fat 46, SaturatedFat 18, Cholesterol 194.9, Sodium 134.1, Carbohydrate 0.6, Fiber 0.1, Protein 57.4
THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)
My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!
Provided by Helping Hands
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all marinade ingredients in heavy saucepan; mMix well.
- Bring just to boiling point.
- Remove from heat, and allow to cool.
- Place beef in a glass, enamel, or stainless steel pan.
- Pour cooled marinade over beef, and cover.
- Allow to marinate overnight in fridge.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan, and pour marinade over it.
- Roast for 20 minutes, basting with marinade from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.
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