Easy Beef Tenderloin Recipes

EASY & ELEGANT TENDERLOIN ROAST

Steps:

• Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
• Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
• Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

FABULOUS BEEF TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

SUNNY'S EASY BEEF TENDERLOIN WITH HOLIDAY PESTO

Steps:

• For the beef: Drizzle the tenderloin all over with olive oil. In a bowl, combine the paprika and salt. Place plenty of black pepper on a plate. Sprinkle the paprika and salt mixture on the beef, then press the beef into the pepper to coat. Wrap tightly and rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F. Unwrap the beef and place on a wire rack set on a baking sheet. Roast until the internal temperature is about 120 degrees F, 25 to 35 minutes. Remove and rest at room temperature or refrigerate.
• For the pesto: In a food processor, combine the parsley, pecans, rosemary, sage, mint, garlic and lemon zest and juice. Pulse while slowly adding enough olive oil until the desired consistency is reached, like a dip. Taste and season with salt. Refrigerate until needed.
• To serve: Slice the beef and serve warm or at room temperature alongside the pesto, crackers and crostini.

EASY BARBEQUE BEEF TENDERLOIN STEAK

Steps:

• Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
• Preheat grill for medium high heat.
• Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.