Easy Slow Roasted Beef Tenderloin Recipes

BEEF TENDERLOIN ROAST

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.

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.

ROAST BEEF TENDERLOIN

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.

SLOW ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 250 degrees. Line a half sheet pan with foil. Place a metal baking rack on top of the foil.
• Rub the garlic salt and sea salt evenly over all sides of the beef tenderloin roast. Allow to rest on the counter - 60 minutes.
• Slow roast the tenderloin until the center of the roast reads 135 degrees F on a digital thermometer. Mine took about 90 minutes. Start checking your temperature after 70 minutes to be sure not to over-roast it.
• Heat the butter in a large (12-inch) skillet over medium high heat until melted and bubbling. Using tongs transfer the beef roast to the skillet and brown on all sides, just about one minute per side. Transfer the roast to a serving platter.
• Add the wine to the same skillet and allow it to simmer vigorously for 5 minutes. Whisk in the mustard and add the pepper.
• Spoon the sauce over the roast and serve with simple roasted potatoes and asparagus.

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.

INA GARTEN'S SLOW ROASTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 275 degrees.
• Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
• Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature.

EASY-SLOW ROASTED BEEF TENDERLOIN

Steps:

• 1. Preheat oven to 250F. Drizzle meat with oil. Rub garlic evenly over the surface of the tenderloin. Sprinkle with pepper and salt. Set aside. 2. Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place tenderloin on rack. 3. Roast tenderloin, uncovered, in the preheated oven for 20 minutes. Increase oven temperature to 425F. Roast for 30 to 40 minutes or until the internal temperature registers 135F. Remove from oven. Cover loosely with foil; let stand 10 minutes. 4. Serve roast with Mushroom Tumble and/or Horseradish Cream. Garnish with snipped fresh thyme. Makes 8 to 10 servings. 5. *Note: Sea salt is derived from evaporated sea water. It has a bright, pure, clean flavor. Kosher salt is used in the preparation of meat according to Jewish dietary law. Kosher salt comes in flakes, not granules. Because it dissolves easily, its taste isn't as strong as regular salt. 6. Mushroom Tumble: In very large bowl place 6 cups assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster (halve or slice any large mushrooms and remove any tough stems). Add 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon reduced-sodium soy sauce; toss to combine. In a 12-inch skillet cook mushrooms over medium heat until about 10 minutes or until tender, stirring occasionally. Sprinkle with salt and cracked black pepper. 7. Horseradish Cream: In a small bowl stir together one 8-ounce carton dairy sour cream, 2 tablespoons prepared horseradish, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper. Serve immediately, or cover and chill for up to 3 days. If refrigerated, let stand for 30 minutes before serving. Makes 1 cup.