Roasted Beef Tenderloin is a showstopper! This tried and real technique is straightforward (no marinating required), and produces soften-in-your-mouth smooth and flavorful red meat. Pair it with creamy horseradish sauce for an unforgettable dinner.
Ingredients
2 lb beef tenderloin trimmed and tied
2 Tbsp unsalted butter room temperature
1 Tbsp prepared Horseradish strained
2 garlic cloves
1 Tbsp fresh rosemary leaves
1/2 Tbsp fresh thyme leaves
1 1/2 tsp salt
1 tsp black pepper
US Customary - Metric
Instructions
Remove tenderloin from the refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
Pat tenderloin dry with a paper towel and spread the garlic-herb rub evenly all over the tenderloin and transfer to a roasting pan or oven-safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
Remove from oven and transfer to a cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Recipe Notes
Beef Tenderloin Temperature Chart:
22-23 min for rare (120-125˚F),
24-26 min medium-rare (130-135˚F)
28-30 min for medium doneness (138-140˚F) - what we aim for.
30-32 min for medium-well doneness (140-145˚F) - USDA recommends 145˚F.
33-35 min for well done (150˚F) - don't do this to your meat
*Timings can vary depending on your oven and the thickness of your tenderloin, so always check for the desired doneness using an oven-safe meat thermometer.
Ingredients
2 lb beef tenderloin trimmed and tied
2 Tbsp unsalted butter room temperature
1 Tbsp prepared Horseradish strained
2 garlic cloves
1 Tbsp fresh rosemary leaves
1/2 Tbsp fresh thyme leaves
1 1/2 tsp salt
1 tsp black pepper
US Customary - Metric
Instructions
Remove tenderloin from the refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
Pat tenderloin dry with a paper towel and spread the garlic-herb rub evenly all over the tenderloin and transfer to a roasting pan or oven-safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
Remove from oven and transfer to a cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.
Recipe Notes
Beef Tenderloin Temperature Chart:
22-23 min for rare (120-125˚F),
24-26 min medium-rare (130-135˚F)
28-30 min for medium doneness (138-140˚F) - what we aim for.
30-32 min for medium-well doneness (140-145˚F) - USDA recommends 145˚F.
33-35 min for well done (150˚F) - don't do this to your meat
*Timings can vary depending on your oven and the thickness of your tenderloin, so always check for the desired doneness using an oven-safe meat thermometer.
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