Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with paper
ep slits all over beef tenderloin.
Insert garlic
o each slice of beef when served.
Steak
o 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns
br>Trim tenderloin of fat and remove silverskin.
Rub beef all
f butter.
Season the beef tenderloin with salt and pepper and
ilver-skin left on the tenderloin. A silvery-looking thin membrane
Season the tenderloin cubes with salt and pepper
auce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about
Using butcher's twine, tie tenderloin at 1-inch intervals using
easpoons salt; rub over tenderloin.
Add tenderloin to pan; cook 6
n the Index thread, under \"Beef\", in the Kitchen Information Reference
In a bowl, combine the first 5 ingredients. Brush over tenderloin.
Place in roasting pan.
Bake, uncovered, at 425F for 45 minutes or until desired doneness.
Remove from pan; let stand 10 minutes before slicing.
Add broth to pan drippings and stir to loosen browned bits.
Heat through and serve with sliced beef.
he tenderloin.
Rub the olive oil all over the beef.
rim silverskin and fat from tenderloin; wash it and dry well
epper to taste.
Season beef tenderloin on all sides with salt
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.
Combine butter and seasonings; mix well.
Place tenderloin on rack in roasting pan.
Brush with butter mixture.
Insert meat thermometer, making sure it does not touch fat.
Bake at 425\u00b0 for 30 minutes to 45 minutes or until thermometer reaches 140\u00b0 for rare, 150\u00b0 for medium rare or 160\u00b0 for medium.
Serve with sour cream and prepared horseradish.
ll sides of tenderloins. Place beef in a large glass baking
igh heat; brush beef with olive oil. Place beef on griddle and