My Brother's Beef Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One beef tenderloin, tied and trimmed by butcher.
High quality extra virgin olive oil.
Kosher salt
Pepper
garlic
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Directions: |
Directions:*Preheat oven to 425º.
*Generously rub beef with high quality E.V.O.O.
*Slice garlic clove in half and generously rub oiled beef with cut clove.
*With sharp knife, make slits in beef and fill with slivers of garlic -- depending on your taste, put as much or as little garlic as you'd like -- I use at least 6 slivers on various parts of the beef.
*Make sure beef is at room temperature, and cook for 10 minutes at 425º.
*After 10 minutes, kick heat down to 350º.
*Cook for 25 minutes.
*For rare, thermometer should read 120º. Medium rare, 130º. |
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Personal
Notes: |
Personal
Notes: This is my fool-proof "go-to" company recipe. To quote my brother who is a phenomenal chef, "tenderloin is a very forgiving piece of meat." Perfect for entertaining. Although tenderloin can be pricey, its "company" merits far outweigh its expense. You can make it ahead of time and serve room temperature, so you can spend time in the living room with your guests, not in the kitchen. Also, barring vegetarians, guests are always impressed with tenderloin! I serve it sliced thinly, with crusty Calandra Italian bread, and a variety of spreads -- horseradish and sour cream, pesto, wasabi and sour cream -- the possibilities are endless!
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