This isn't much of a recipe; more of a reminder on how to cook this cut of beef.
Ingredients:
1 trimmed and tied beef tenderloin (about 4 lbs)
salt and pepper
Directions:
Preheat oven to 450 degrees.
Place meat on a rack in a roasting pan. Rub with salt and pepper. Place in the oven, on the center rack for 15 minutes. Reduce the heat to 350 degrees.
Roast the meat for 15 minutes per pound, until desired doneness (120-125 degrees for rare, 130-135 degrees for medium rare). Check the internal temp by inserting a meat thermometer halfway into the thickest part of the meat.
Transfer meat to a platter and let rest for 10-20 minutes before cutting into slices.
Recipe Source - A Taste of Home Cooking
Ingredients:
1 trimmed and tied beef tenderloin (about 4 lbs)
salt and pepper
Directions:
Preheat oven to 450 degrees.
Place meat on a rack in a roasting pan. Rub with salt and pepper. Place in the oven, on the center rack for 15 minutes. Reduce the heat to 350 degrees.
Roast the meat for 15 minutes per pound, until desired doneness (120-125 degrees for rare, 130-135 degrees for medium rare). Check the internal temp by inserting a meat thermometer halfway into the thickest part of the meat.
Transfer meat to a platter and let rest for 10-20 minutes before cutting into slices.
Recipe Source - A Taste of Home Cooking
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