Slow-Roasted Beef Tenderloin
- Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
- Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
- Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
- Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
From the Test Kitchen
Test Kitchen Tip:
Slow roasting in the early stages ensures that the meat is tender.
- In a small bowl stir together carton creme fraiche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
- In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Nutrition Facts (Slow-Roasted Beef Tenderloin)
- Per serving:
- 316 kcal cal.,
- 20 g fat
- (5 g sat. fat,
- 3 g polyunsaturated fat,
- 9 g monounsatured fat),
- 87 mg chol.,
- 238 mg sodium,
- 3 g carb.,
- 1 g fiber,
- 2 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
How To Video
Naomi Charboneau 792 Days Ago
EXCELLENT RECIPE! DELICIOUS! Thank goodness for the specific directions on exactly how to roast a beef tenderloin. I had never cooked one before, and took a chance of making it for my 16-member family Christmas party. I cooked an 8 LB beef tenderloin by following these directions exactly, and it came out PERFECTLY. It was the hit of my family Christmas party. Just the right hint of salt, pepper & garlic on the outside and the flavor of the fresh herbs infused on the inside. The outside was done to a nice dark texture and the inside was NOT overcooked - plenty of medium (pink) meat in the center - because I tested the temp as per the recipe, and I removed it from the oven even though it appeared too rare...I tented it with foil for 15 min. and it finished cooking that way, came out medium in the center just as I wanted it to be. Everyone raved about it!