Slow-Roasted Beef Tenderloin

Roasting beef over a bed of herbs infuses the meat with fragrance.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Roast: 1 hr 250°F /425 degrees F
  • Stand: 10 mins

Slow-Roasted Beef Tenderloin

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Directions

  1. Preheat oven to 250 degrees F. Drizzle tenderloin with oil. Rub garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
  2. Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
  3. 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.
  4. Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs.

From the Test Kitchen

Tip:

Slow roasting in the early stages ensures that the meat is tender.

Horseradish Cream

Directions

  1. 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.

Mushroom Tumble

Directions

  1. 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.
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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.
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