00\u00b0F.
Butterfly the beef tenderloin down the center by cutting
Take the beef tenderloin out of the refrigerator an
o cool.
Slice the tenderloin lengthwise across the top about
ntervals; repeat with other tenderloin.
Roast stuffed tenderloins until they register
own the center of the tenderloin to within 1/2 inch
lengthwise slit in the tenderloin within 1/2 inch from
o 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns
f the way through the tenderloin, and lightly stuff with mushroom
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
Marinate tenderloin overnight in Chablis.
Melt butter in saucepan; stir in thyme.
Add onion; simmer until mixture cooks down to half volume.
Add mushrooms; cook 4 minutes.
Cut a pocket in tenderloin and stuff with onion and mushroom mixture.
Bake at 350\u00b0 for 30 minutes per pound.
f the way through the tenderloin.
Place in bag; seal
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.
Heat oven to 350\u00b0.
Have tenderloin split and flattened at the market.
Lightly brown mushrooms in butter.
Add bread crumbs, celery and enough hot water to moisten.
Season and spread over meat.
Bring second half over; fasten edges together; season. Place bacon strips over top.
Roast uncovered in moderate oven at 350\u00b0 for 1 hour.
Makes 6 to 8 servings.
Defat tenderloin and cut lengthwise about halfway through. Open; salt and pepper.
Rub the inside with garlic.
Saute vegetables in butter.
Stuff inside the meat.
Tie the meat closed with string.
Bake at 400\u00b0 for 40 minutes.
Add the cheese on top. Bake for 5 more minutes or until the cheese has melted.
The meat should be rare to medium-rare.
Garnish with cooked baby carrots and asparagus.
Yields 8 generous portions.
ool.
Spread the butterflied beef, cut side up, flat on
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
Take beef tenderloin from wrapper (still cool).
Salt and pepper tenderloin.
Then