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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

BEEF TENDERLOIN Recipe

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This recipe for BEEF TENDERLOIN is from Don and Dar Josephs' Favorite Recipes (and a few more), 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:  
Servings: 6

5-6 lb. Beef Tenderloin, trimmed of outside fat and silvery film removed
1 Tbsp. EVOO
2 tsp. Kosher Salt
1/2 tsp. Black Pepper
2 tsp. Rosemary
Directions:
Directions:
Set meat out 30 minutes to achieve room temperature. Place in roasting pan and rub with EVOO, salt, pepper and rosemary. Insert one meat thermometer in center of one end, and another in the center, i.e., for some that like meat at Medium Rare and others like Medium.

Roast, uncovered, in 500 degree fro 10 minutes; then reduce heat to 350 degrees and continue roasting for 30 minutes. DO NOT open the oven door.

Check temperature. Remove at 120-125 degrees for Rare, 130 degrees for Medium Rare, 135-140 degrees for Medium Well. Let stand 15 minutes to redistribute juices before carving.

 

 

 

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