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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Tenderloin Recipe

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This recipe for Beef Tenderloin is from The Gardner Family Cookbook, 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 tbsp. celery salt
1 tbsp. garlic salt
1 tbsp. onion salt
¾ tsp. paprika
¼ tsp. pepper
¼ tsp. red pepper flakes
1 egg, well beaten
1 whole beef tenderloin, 4-6 lb.
Sturdy aluminum foil boat, large enough to hold tenderloin, and turned up about 1 inch all around edge.
Directions:
Directions:
Preheat oven to 500°F.

Mix together celery salt, garlic salt, onion salt, paprika, pepper, and red pepper flakes.
Roll tenderloin in beaten egg.

Pat on dry mixture.

Place in aluminum boat on cookie sheet.

Cook exactly 25 minutes in 500° oven, without opening door.

Meat will be medium.

Let the meat rest for 5-10 minutes before cutting.
Personal Notes:
Personal Notes:
I usually buy my whole beef tenderloin at Costco and they are larger than 4-6 lb. The cooking time will need to be adjusted based on the size. I usually check the meat’s temperature with a meat thermometer at about 25 minutes and cook longer if necessary.

 

 

 

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