This simple and classic recipe for Roasted Beef Tenderloin is perfect for holiday entertaining. This is an extremely tender cut of beef, flavorful and with very little waste.
The cut is expensive, but because there is no waste it is economical for feeding a larger group of people. And there's nothing like bring this beast to the table on a large platter garnished with parsley and tiny fruits. It makes the meal!
Serve this dish with the mashed potatoes you make, or try my Potatoes Grand Mere. Something rich and creamy is necessary for this recipe. Add a green salad tossed with caramelized pecans and orange segments, and some Parker House Rolls. For dessert, a special cake is warranted. I like Chocolate Macaroon Bundt Cake or Molten Chocolate Cakes. Enjoy every bite.
- 2-1/2 lb. beef tenderloin
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram leaves
Preheat oven to 425 degrees.
Prepare the tenderloin. The tenderloin will have one end that is smaller and thinner than the rest. Tuck 6" of this end under the rest of the loin. Tie the tenderloin at 3" intervals with kitchen string to keep its shape. Place on a rack in roasting pan.
In a small bowl, work salt and garlic together with a spoon to make a paste. Add oil, pepper, and marjoram and blend well.
Rub this paste into the beef. Place the meat thermometer in thickest section of beef.
Roast at 425 degrees for 40-50 minutes until thermometer reads 140°F minimum.
Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees during this time and the juices will redistribute.
Remove string and meat thermometer; then carve beef.