Roasted Beef Tenderloin
From strix_varia 16 years agoIngredients
- beef tenderloin shopping list
- salt and pepper shopping list
- olive oil shopping list
- garlic (optional) shopping list
How to make it
- Heavily coat meat in olive oil ( this helps keep it from drying out).
- Rub with salt, pepper (and some garlic if you like)
- Tuck the narrow "tail" ends to achieve uniformity in thickness
- Cover and let it sit at room temperature for 2 hours
- Bake on rack in pan at 450 degrees for 30 minutes
- Bring temperature down to 350 degrees until meat thermometer reaches 160 deg or a lower temperature (145-150 for rare-medium rare) until it reaches the level of "rareness" you desire
- Slice into medallions about 1/4 inch to 1/2 inch in width and serve with Henry Bain's Sauce or Bernaise Sauce
People Who Like This Dish 6
- blue2u SoCal, CA
- robynbee Gatineau, CA
- beckyshousefcc Nowhere, Us
- momo_55grandma Mountianview, AR
- maggie_k Blairsville, GA
- grk Houston, TX
- strix_varia Louisville, KY
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The Rating
Reviewed by 1 people-
cant go wrong with this high5 thanks
momo_55grandma in Mountianview loved it
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