Beef tenderloin makes a fine entrée for your best sit-down dinner party; however, it can also be the star of the buffet menu for your holiday cocktail party. It's delicious whether served hot, at room temperature, or cold. Thinly sliced, it can serve a great many people. This recipe comes from an article about preparing fine cuts of beef for elegant entertaining.
Basic roasting instructions for beef tenderloin are fairly simple. You will need:
- Preheat oven to 425°F. Rub the tenderloin with the olive oil, and then rub in the salt and pepper. If using an ovenproof meat thermometer, insert it into thickest part.
- Roast the tenderloin on a rack in a shallow roasting pan until internal temperature reaches 140°F for medium-rare or 150°F for medium, approximately 40 to 50 minutes depending on the size of the cut.
- Cover loosely and allow to rest for 15 to 20 minutes before slicing.
- NOTE: Beef tenderloin is an opportunity for culinary creativity. You can marinate it overnight, if you like. An especially nice marinade for this purpose is 1/4 cup olive oil, 2 minced garlic cloves, 1 teaspoon salt and 1/2 teaspoon dried thyme. Or you can coat the tenderloin with your favorite dry rub (for a distinctly southwestern flavor, try a mixture of 2 tablespoons chili powder, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried oregano) and roast as described above.
Total time: 1 Hr 30 Min
Recipe editor Patricia Mitchell