Beef Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 beef tenderloin, around 7 pounds before you ask butcher to trim fat
salt pepper Montreal Seasoning or any other seasoning you like
olive oil
Horseradish sauce
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Directions: |
Directions:Remove the tenderloin from the refrigerator 2 hours before cooking. THIS IS VERY IMPORTANT AS THESE INSTRUCTIONS ARE FOR COOKING A TENDERLOIN AT ROOM TEMPERATURE.
Preheat oven to 400 degrees.
Prep the trimmed tenderloin by slathering olive oil. Then add salt pepper and whatever else. You can get fancy but I usually stay simple.
Place tenderloin on a rack on a roasting pan. Cook for 10 minutes at 400 degrees.. REDUCE heat to 350 degrees. Do NOT open oven. For medium rare, cook an additional 40 minutes (for medium: an additional 45 minutes). Do not peak by opening oven!!
Take out of oven and I try to check it by cutting a slice in the thickest section and on one end. Beef will continue to cook some, for about 15 minutes. If too rare.....put it back in for a few minutes trying not to lose oven temperature. If oven loses temperature--your goose is cooked and not the meat.
Slice after beef has settled for the 15 minutes. Serve with yeast rolls and horseradish sauce. |
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Preparation
Time: |
Preparation
Time:total of 50 or 55 minutes for cooking |
Personal
Notes: |
Personal
Notes: NEVER USE COOKING INSTRUCTIONS THAT SAY COOK SO MANY MINUTES PER POUND. THIS DOES NOT WORK WITH A TENDERLOIN!
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