o 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns
n large skillet.
Add garlic and onion, and saute until
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
Season tenderloin all over with spices. Cover and refrigerate overnight.
Bring to room temperature.
Heat oven 450.
Wipe off garlic so it does not burn.
In large ovenproof skillet heat oil over high heat.
Brown meat all over about 4-5 minutes per side.
Put skillet on middle rack in oven and roast til 120 degrees for rare about 10-20 minutes. Let stand 10 minutes.
Season the tenderloin cubes with salt and pepper
f butter.
Season the beef tenderloin with salt and pepper and
eep slits all over beef tenderloin.
Insert garlic slices into slits.
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.
lack pepper.
HERB-RUBBED BEEF TENDERLOIN:.
Preheat oven to 400
00\u00b0F.
Butterfly the beef tenderloin down the center by cutting
o the size of the beef tenderloin as possible by making an
Take the beef tenderloin out of the refrigerator an
Place crushed garlic, pepper, and egg white in
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.
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).
igh heat; brush beef with olive oil. Place beef on griddle and
Take beef tenderloin from wrapper (still cool).
Salt and pepper tenderloin.
Then
Using butcher's twine, tie tenderloin at 1-inch intervals using
an or cookie sheet. Place beef tenderloin on foil; tuck narrow end
Cut the beef tenderloin in 3/4\" x 3/