Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with paper
ilverskin and fat from tenderloin; wash it and dry well with paper
o 500 degrees F. Rub the beef tenderloin with the olive oil and
epper to taste.
Season beef tenderloin on all sides with salt
f the tenderloin.
Rub the olive oil all over the beef.
Take beef tenderloin from wrapper (still cool).
Salt and pepper tenderloin.
Then
b>beef tenderloin.
Insert garlic slices into slits.
Rub pepper all over tenderloin
o the size of the beef tenderloin as possible by making an
lack pepper.
HERB-RUBBED BEEF TENDERLOIN:.
Preheat oven to 400
o 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns
ime, so plan ahead.
Beef Temperature Guidelines.
Rare: 120
Preheat oven to 400\u00b0F.
Truss beef with butcher's twine at 3/4 inch intervals to keep its shape.
For the chermoula, combine remaining ingredients in a large bowl. Add beef and turn to coat.
Place beef on an oiled wire rack set inside of a baking dish. Roast for 30 mins, or until cooked to your liking. Cover and let rest for 10 mins. Remove twine and slice.
Serve beef tenderloin with lemon wedges, if desired.
Marinate beef tenderloin in dry white wine for 2 hours or so. Brush meat with sweet butter and sprinkle 3/4 cup caraway seed over meat.
Sprinkle 1 1/2 tablespoons over meat and roast for 30 to 45 minutes at 325\u00b0.
Saute mushrooms in sweet butter.
Add 1 cup of marinade and a lot of chopped parsley.
Add the juice from the pan. Slice meat and pour the sauce over it.
f butter.
Season the beef tenderloin with salt and pepper and
Season the tenderloin cubes with salt and pepper
igh heat; brush beef with olive oil. Place beef on griddle and
ven to 400\u00b0F. Pat beef tenderloin dry with paper towels. Sprinkle with
00\u00b0F.
Butterfly the beef tenderloin down the center by cutting
Using butcher's twine, tie tenderloin at 1-inch intervals using
Combine olive oil, 3 ounces lemon juice, 1 1/2 tablespoons garlic, 1 teaspoon oregano, salt and pepper to your taste, and the beef tenderloin in a zipper top bag.
Allow meat to marinate 2-3 hours.
In a sauce pan, melt butter over medium heat and add remaining 1 ounce of lemon juice, 1/2 tablespoon garlic, and 1 teaspoon oregano, stirring well. Set aside.
Remove tenderloin from zipper top bag and discard marinade.
Broil tenderloin for 10-15 minutes or until it reaches desired doneness.
Top with warm butter sauce.