Christmas Eve Beef Tenderloin Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Whole Beef Tenderloin
Fresh Ground Pepper
Coarse Salt
Butcher's Twine
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Directions: |
Directions:Julia Child said that Kirkland meat from Costco was the best and that's what I always use for this. You start with a whole tenderloin that has been skinned because removing the silver skin is a pain and best left to the butcher. It costs more per pound but it is worth it.
About three hours before serving time get the meat out of the refrigerator. Remove the vacuum wrapping and tie the roast to keep it firmly in shape. The tip end needs to be folded over so you get a uniform diameter for the roast. I usually tie it in four places starting at the thick end and working my way down.
Then roll the roast in fresh ground black pepper and coarse salt. I use a coffee mill to grind the pepper because it takes a lot, you want a good crust. Sea salt or kosher salt will work for this. Now let it stand at room temperature to take off the chill.
Preheat the oven to 425º
About two hours before you want to serve it put the roast in the hot oven and let it seare for 15 minutes. Then drop the temperature down to 325º and cook it low and slow for about 60 minutes. You will want to take it out of the oven when it registers an internal temperature of 135º on a meat thermometer. Timing depends on the size of the roast.
After removing from the oven let the roast rest for at least 40 minutes before carving in ½ inch slices. If you are lucky one of the guys will volunteer to do the carving.
Serve with horseradish sauce. You can make your own or use Deitz & Watson horseradish sauce from the deli department of your grocery store.
This makes wonderful roast beef sandwiches from any leftovers. You might want to have some crusty rolls on hand the next day for the sandwiches. |
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Number Of
Servings: |
Number Of
Servings:If you want leftovers allow 1/2 pound per serving and pick your roast weight accordingly |
Preparation
Time: |
Preparation
Time:Three hours |
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