|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple and classic recipe for roasted beef tenderloin is perfect for holiday entertaining. This is an extremely tender cut of beef, flavorful and with very little waste.
The cut is expensive, but because there is no waste it is economical for feeding a larger group of people. And there's nothing like bring this beast to the table on a large platter garnished with parsley and tiny fruits. It makes the meal!
Serve this dish with the mashed potatoes you make, or try my potatoes grand mere. Something rich and creamy is necessary for this recipe. Add a green salad tossed with caramelized pecans and orange segments, and some parker house rolls. For dessert, a special cake is warranted. I like chocolate macaroon bundt cake or molten chocolate cakes. Enjoy every bite.
- 2 1/2 pounds beef tenderloin
- 1/2 teaspoon salt
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram leaves
Gather the ingredients.
Preheat oven to 425 F.
First, prepare the tenderloin; the tenderloin will have one end that is smaller and thinner than the rest. Tuck 6 inches of this end under the rest of the loin. Tie the tenderloin at 3-inch intervals with kitchen string to keep its shape. Place on a rack in roasting pan.
In a small bowl, work salt and garlic together with a spoon to make a paste. Add oil, pepper, and marjoram and blend well.
Rub this paste into the beef. Place the meat thermometer in thickest section of beef.
Roast at 425 F for 40 to 50 minutes until thermometer reads a minimum of 140 F.
Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees during this time and the juices will redistribute.
Remove string and meat thermometer; then carve beef.
Serve and enjoy!
- Make sure to rest your meat after cooking. When you put meat in the oven, the heat causes the cells to contract, squeezing the liquid out and away from the heat, toward the center of the roast. If you sliced it right then, all that liquid would come sloshing out onto your cutting board. But if you wait a few minutes, the meat cools slightly and the muscle fibers relax. They unclench, allowing the juices to redistribute throughout the meat. Those cells soak it right back up. Leaving you with tender and juicy meat.