Preheat oven to 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns
Preheat the oven to 425\u00b0F. Trim beef and tie into a neat
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with paper
Preheat oven to 250\u00b0F. Line a
epper to taste.
Season beef tenderloin on all sides with salt
o 24) hours.
Preheat oven to 400 degrees F (200
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.
Brush over entire surface of beef tenderloin.
Cover baking dish with
Using butcher's twine, tie tenderloin at 1-inch intervals using
Preheat oven to 375 degrees.
In
Preheat oven to 450\u00b0F
Preheat oven to 375 degrees F (190
Preheat oven to 375\u00b0F In a
Season tenderloin lightly with salt and pepper.
f butter.
Season the beef tenderloin with salt and pepper and
Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive
Preheat oven to 425 degrees F (220 degrees C).
Tie tenderloin at 2-inch intervals with kitchen string.
Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
25 degrees F; position the oven rack in the center of
Trim tenderloin closely.
Sprinkle with dry mustard and rub surface well.
Salt and pepper to taste.
Place in shallow roasting pan.
Brush steak sauce over tenderloin.
Roast in preheated very hot oven (450\u00b0) for 30 to 40 minutes (rare) or 45 to 60 minutes (medium) being careful not to overbake.
Slice 1 to 1 1/2-inches thicker as desired.
Serve hot plain or with mushrooms and sauteed onions.
Take beef tenderloin from wrapper (still cool).
Salt and pepper tenderloin.
Then