Classic Roast Beef Tenderloin Recipes

BEEF TENDERLOIN ROAST

Beef Tenderloin Roast image

This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth

Steps:

Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

ROAST BEEF TENDERLOIN

Roast Beef Tenderloin image

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

Provided by Chef John

Categories Main Dish Recipes Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 14

Ingredients

⅓ cup dried porcini mushrooms
1 cup warm water
2 ½ pounds trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
½ cup sliced shallots
1 pinch salt
¼ cup tarragon vinegar
1 cup veal stock
¼ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste

Steps:

Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
Preheat oven to 325 degrees F (165 degrees C).
Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g

CLASSIC ROAST BEEF TENDERLOIN

CLASSIC ROAST BEEF TENDERLOIN image

Categories Beef Bake

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

Ingredients
1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note)
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon vegetable oil
1 recipe flavored butter (see related recipes)

Steps:

1. Using 12-inch lengths of twine, tie roast crosswise at 11/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees. 2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking. 3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.

EASY & ELEGANT TENDERLOIN ROAST

Easy & Elegant Tenderloin Roast image

I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper-just add the tenderloin and pop it in the oven. In an hour or so you've got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. -Mary Kandell, Huron, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 beef tenderloin (5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons sea salt
1-1/2 teaspoons coarsely ground pepper

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.

Nutrition Facts : Calories 294 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

ROASTED BEEF TENDERLOIN

Roasted Beef Tenderloin image

Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature tender texture is the focal point of this simple yet precisely designed beef tenderloin recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but it's important that the thermometer reads at least 140°F before covering and letting it stand. Just remember to keep it simple, you don't need any flashy moves when you're working with a cut of beef that's this luxurious.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 5

Ingredients

1 beef tenderloin (about 2 1/2 pounds)
1 tablespoon olive or vegetable oil
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt

Steps:

Heat oven to 425°F.
Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

Nutrition Facts : Calories 230, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg

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