Beef Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 to 5 lb trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
•2 T. extra-virgin olive oil
•2 T. black peppercorns, coarsely cracked in in resealable plastic bag with mallet
2 tsp coarse kosher salt
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Directions: |
Directions:Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack in roasting pan. Refrigerate uncovered for up to 36 hours.
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare ( 140°F to 145 for medium), about 30 minutes. Remove roast from oven and let rest 15 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:20 mins |
Personal
Notes: |
Personal
Notes: Guide:
Rare 120 - 125 degrees F Center is bight red, outside light red
Medium Rare 130 - 135 degrees F Center is pink, outside light gray / brown
Medium 140 - 145 degrees F Center is pink, outside brown
Medium Well 150 - 155 degrees F Center and outside brown
Well Done 160 + degrees F Darker outside, inside brown
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