Slow-Roasted Beef Tenderloin
- Preheat oven to 250 degrees F. Drizzle tenderloin with oil. Rub 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, for 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 meat loosely with foil. Let stand for 10 minutes.
- Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs.
From the Test Kitchen
Slow roasting in the early stages ensures that the meat is tender.
- In a small bowl stir together creme fraiche and horseradish. Stir in salt and black pepper. Serve immediately, or cover and refrigerate for up to 3 days. Remove from refrigerator; let stand for 30 minutes before serving.
- In an extra large bowl toss together mushrooms (halve any large mushrooms and remove stems, if necessary) with olive oil, lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat about 10 minutes or until tender. Sprinkle with coarse sea salt and cracked black pepper.
Nutrition Facts (Slow-Roasted Beef Tenderloin )
- Per serving:
- 316 kcal ,
- 20 g fat
- (5 g sat. fat ,
- 3 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 87 mg chol. ,
- 238 mg sodium ,
- 3 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 32 g pro.