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Beef Tenderloin “I Hope the Sermon Isn’t Too Long” Oven-Roasted Beef Tenderloin Recipe

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This recipe for Beef Tenderloin “I Hope the Sermon Isn’t Too Long” Oven-Roasted Beef Tenderloin is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup chopped parsley
2 teaspoons minced garlic
1 tablespoon paprika
1 1/2 teaspoons dry mustard
2 tablespoons coarse salt
1/2 teaspoon cayenne pepper
2 tablespoons black pepper
1 (4-pound) beef tenderloin, trimmed of excess fat
2 tablespoons olive oil
Directions:
Directions:
You can put this dish in the oven when you leave for church and it will be ready to take out of the oven when you get home. That is, as long as you don’t have a long-winded preacher.
Preheat the oven to 250°. In a small bowl add the parsley, garlic, paprika, dry mustard, salt, cayenne pepper and black pepper and mix well. Brush the tenderloin with the oil. Press the rub on all sides of the meat. Let stand at room temperature for 40 minutes before cooking. Cook the tenderloin for 1 ˝ to 2 hours. Check with a meat thermometer in the thickest part for a reading of 130° for rare. Remove to a carving board, cover with foil, and let rest 30 minutes.
To serve: slice 1/2 inch thick pieces for a main course, thinner if you are planning to serve on rolls.
Number Of Servings:
Number Of Servings:
10 servings or 30 beef and roll sandwiches
Personal Notes:
Personal Notes:
You can put this dish in the oven when you leave for church and it will be ready to take out of the oven when you get home. That is, as long as you don’t have a long-winded preacher.

 

 

 

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