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.

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.

PEPPERCORN ROASTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 475 degrees F.
• Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
• Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
• While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
• Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
• Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
• Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

HERBED AND SPICED ROASTED BEEF TENDERLOIN

Steps:

• In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
• Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
• Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

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.

CLASSIC ROAST BEEF TENDERLOIN

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.

ROASTED BEEF TENDERLOIN

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.

ROASTED BEEF TENDERLOIN AMAZING! WHERE'S THE BEEF?

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.