My Butchers Directions For A 3 12 Pound Tenderloin Recipes
FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
MY BUTCHER'S DIRECTIONS FOR A 3-1/2 POUND TENDERLOIN
This is the only recipe I use for roasting my tenderloin. It gives perfect results every time. I like to serve my tenderloin with Recipe#435737 (Dorothee Polson's Chile Rice Verde) to give a slightly southwest feel to my meal. The tenderloin may also be served cold for elegant sandwiches at an appetizer buffet. If it's Christmas time, be sure to serve it with Recipe#435703 (Cranberry Horseradish). Beef tenderloin is really at its best served rare or medium rare. But if you like your beef medium, add 5 minutes to the cooking time. for well-done, add 10 minutes.
Provided by Lorraine of AZ
Categories Roast Beef
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Rub tenderloin all over with olive oil. Sprinkle with salt and pepper. Use a pointed knife to cut slits into beef; poke pieces of the garlic clove into slits. (Or sprinkle beef all over with garlic powder.).
- Cover beef with a clean linen towel and let stand on counter until roasting time (a couple of hours) to allow meat to come to room temperature.
- Roast meat in a preheated 425 degree oven for 20 to 25 minutes for rare. Or you may roast 10 minutes at 425 degrees, then 25 minutes at 350 degrees if you have a side dish that must bake in the oven at the same time. This will also yield a rare roast.
- Remove meat from oven and cover with aluminum foil to keep warm. Let stand 10 minutes before carving. You may add 2 tablespoons of butter to pan about 5 minutes before meat is done. The meat is be served with this pan liquid.
- Carve meat into 1/4-inch slices. Serve 3 slices per person. A 3-1/2 pound roast will serve 8 persons with enough for seconds.
Nutrition Facts : Calories 592.6, Fat 41.9, SaturatedFat 16, Cholesterol 170.6, Sodium 117.1, Carbohydrate 0.1, Protein 50.1
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