PERFECT BEEF TENDERLOIN ROAST
An easy recipe for a tender, juicy, and very flavorful beef tenderloin roast.
Provided by Vered DeLeeuw
Categories Main Course
Time 2h15m
Number Of Ingredients 7
Steps:
- Remove the meat from the fridge an hour before you plan to start cooking it.
- Preheat your oven to 500 degrees F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
- Pat the beef dry with paper towels. If one end is thinner than the other, tuck it underneath and tie with butcher's twine to make sure the roast cooks evenly. You can also ask your butcher to tie it for you.
- Mix the olive oil and the spices, then use your clean hands to rub the beef all over with the mixture.
- Place the tenderloin on the wire rack. Insert a meat thermometer into its thickest part. Place it in the oven and roast it for 15 minutes in the 500°F oven.
- Lower the oven temperature to 350°F. Continue roasting until the meat thermometer registers 130 degrees F (medium-rare), about 20 more minutes.
- Transfer the roast to a cutting board. Loosely cover it with foil and allow it to rest for 30 minutes.
- Gently remove the butcher twine (you can cut it with kitchen scissors then gently pull it out of the meat), slice, and serve.
Nutrition Facts : ServingSize 4 oz, Calories 375 kcal, Carbohydrate 1 g, Protein 27 g, Fat 29 g, SaturatedFat 11 g, Sodium 373 mg
ROASTED BEEF TENDERLOIN AMAZING! WHERE'S THE BEEF?
YES one of the lowest fat cuts of meats you can enjoy. Great source of protein, lean, organic beef is a very good source of vitamin B12, and a good source of vitamin B6. Vitamin B12 along with vitamin B6 are two vitamins needed by the body to convert the potentially dangerous chemical homocysteine into other, benign molecules. Since high homocysteine levels are associated with an increased risk of heart attack and stroke. A four-ounce serving of lean beef provides 48.7% of the daily value for vitamin B12 plus 24.5% of the DV for B6. A good source of minerals such as zinc, selenium, phosphorus, iron. Yes you can just make half the tenderloin! But you may be sorry you didn't make it all. This is so tender, juicy and lots of flavor. No gravy needed here.
Provided by Rita1652
Categories Roast Beef
Time 45m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and heat the oven to 450°F.
- Remove any silver-skin left on the tenderloin. A silvery-looking thin membrane that stays tough when it's cooked. Do it by running your knife just under the membrane.
- Then trim off the chain if it`s on there, on the tenderloin, it is the long, skinny, fatty piece of meat that runs the length of the tenderloin. Can save it for soups, stews or grind for burgers.
- Cut the tenderloin in half. Two smaller roasts are easier to handle than one long one. This way you can roast one more on the rare side and one more well done, so all are happy. :).
- Tie your roast at regular intervals-this keeps the meat in a uniform, compact shape, which will help it cook more evenly. The twine should be firm, but not so tight that the beef bulges out. I used silicone hot cooking bands. Works great!
- Mix rub ingriedients together.
- Towel dry the tenderloins dry, and then rub with mixture.
- Place on roasting rack of pan. Drizzle with olive oil. Or place 3 slice bacon on each roast. I did one with and one with out.
- Roast for about 20-25 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F (20 minutes).
- For medium, the internal temperature should be 125°F (25- 30 minutes).
- When the tenderloin is cooked the way you like it, let it rest at room temperature for 20 minutes before slicing lightly covered with foil. This will let the juices redistribute so the meat is juicy all over.
- Tip: It's so important to let the beef rest before slicing it. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.
Nutrition Facts : Calories 1.7, Sodium 58.4, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.1
BEEF TENDERLOIN ROAST
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
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
BEEF TENDERLOIN WITH ROASTED SHALLOTS
The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
Provided by Christine L.
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g
ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT
Yummy treat for special occasions. Excellent with full-bodied red wine. Prep time includes marinading time.
Provided by kayc1218
Categories Roast Beef
Time 12h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
- Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting.
- Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
- In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat.
- Slice meat and add mushroom ragout to the side or on top of beef.
ROASTED BEEF TENDERLOIN
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
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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