PERFECT BASIC BEEF TENDERLOIN
My boss Judy gave me this recipe today, I prepared it tonight and WOW! It is perfect for a family like mine, who some like it reddish pink and others more well done. Best of all it is a no brainer!
Provided by Michelle S.
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees.
- Spray a small roasting pan with nonstick cooking spray.
- Rub beef with just enough olive oil to moisten.
- Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
- Place in roasting pan.
- Add water to pan, but do not pour over beef.
- Cook 15 minutes uncovered at 500 degrees.
- Turn oven down to 375 degrees.
- Cook an additional 45 minutes at 375 degrees.
- Let sit 5 to 10 minutes before slicing.
- Place meat on platter and pour pan juices over.
Nutrition Facts : Calories 280.1, Fat 20.6, SaturatedFat 8.3, Cholesterol 96.4, Sodium 57.1, Protein 22.2
FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
PERFECT BEEF TENDERLOIN
Inspired by The Food Lab author and Serious Eats managing culinary director J. Kenji López-Alt, we take a 3-step, 5-ingredient approach to the best holiday roast: First, salt the beef and let it air dry in the fridge overnight to help create a flavorful crust; second, slow roast in a low oven to keep the beef extra juicy from the center to the edge; and third, brush with butter and broil the tenderloin for a few minutes to brown it. Serve the tenderloin with the board dressing or horseradish sauce, or both. (Cook's note: If you don't have a top broiler in your oven, heat a grill to high and finish browning the tenderloin for a few minutes on each side on the grill.)
Provided by Hunter Lewis
Time 10h
Yield Serves 16 (serving size: 3 1/2 oz. cooked beef)
Number Of Ingredients 5
Steps:
- Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.
- Remove beef from refrigerator, and let stand at room temperature 1 hour.
- Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.
- Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.
- Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.
Nutrition Facts : Calories 246, Carbohydrate 0.0 g, Cholesterol 109 mg, Fat 11.7 g, Fiber 0.0 g, Protein 35 g, SaturatedFat 4.8 g, Sodium 547 mg, Sugar 0 g
FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
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