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Beef tenderloin
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Roasted Tenderloin of Beef | |
1 filet | beef, well trimmed and tied if necessary* |
2 Tablespoons | olive oil |
softened butter, alternative | |
1 1/2 teaspoons | salt |
1 teaspoon | ground black pepper |
2 teaspoons | fresh rosemary, or 1/2 teaspoon dried |
2 teaspoons | fresh thyme, or 1/2 teaspoon dried |
2 cloves | garlic, slivered |
Place a rack in the center of the oven. Preheat to 425 degrees F. Lightly oil a shallow roasting pan, preferably one just big enough for the meat. *if the roast includes the thin, tail end, tuck this under and tie to equalize the thickness of the roast. Make thin, shallow cuts in the surface and insert slivers of garlic. Mix the remaining ingredients together and rub over the entire surface. Place the tenderloin in the roasting pan and roast until the internal temperature measures 120 degrees for rare, 125 to 130 degrees for medium-rare or 135 to 140 for medium, about 25 to 45 minutes. Remove from the oven and cover lightly with aluminum foil. Let stand for 15 to 20 minutes. The temperature will continue to rise about five to 10 degrees. Remove the strings, if necessary, and slice about 1/2-inch thick. Serve with: Mushroom Wine Sauce (makes about 3/4 cup) | |
2 Tablespoons | olive oil |
8 ounces | mushrooms, cleaned and thickly sliced |
1 | shallot, minced, (can use any kind of onion) |
1 1/2 cups | dry red wine, such as Merlot or Zinfandel -- or red grape juice |
or cherry juice | |
1 Tablespoon | meat glaze, optional (I use Better Than Bouillion) |
4 Tablespoons | butter, preferably unsalted, softened |
Salt, to taste | |
pepper, to taste | |
*I add any meat juice from the roasting pan Heat oil in a skillet over high heat. Add mushrooms and shallot and cook, stirring occasionally, until softened, about 10 minutes. Add wine or juice and meat glaze, and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and swirl in the softened butter. Season with salt and pepper to taste. Serve warm. Note: This is one of the easiest ways to make gravy, and it is naturally gluten-free (as long as the meat glaze is). If you don't have unsalted | |
butter, you may not need to add salt. I buy those little bottles of wine |
that come in four-packs, because they are just about the right size for most
gravies.
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