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Melt in Your Mouth Beef Tenderloin

Melt in Your Mouth Beef Tenderloin

Beef Tenderloin is the perfect meat to serve for a special occasion or holiday. It is one of the most luxurious cuts of beef there is.   I made this for Christmas and it turned out to be incredibly tender and flavorful.  This no fuss simple recipe makes the juiciest beef tenderloin you’ll ever make.  It’s worth every penny to make your family and friends feel indulged during a special time of year.

A whole tenderloin can range from 5 to 8 lbs and can feed 6 to 12 people, depending on slices cut and sides served with it.  Ask your local butcher to tie the beef so it is all the same consistency, because it is an oblong shape and typically smaller on one end.

  • Make sure to take your tenderloin out of the refrigerator at least 1 to 1 1/2 hours before you plan to cook it.
  • Rub tenderloin with olive oil. This will adhere the salt and pepper onto beef and give it flavor.  It also helps in the browning of the meat.
  • Generously sprinkle kosher salt and fresh ground black pepper on all sides of the tenderloin.  (Beef Tenderloin is a mild cut of meat.  The salt and pepper enhances of the flavor of the meat without overpowering it.  If you wish to add more flavor, garlic, rosemary, smoked salts or a variety of peppercorns are great options.)
  •  Roast in a preheated 450 degree oven for 15 to 20 minutes then reduce the heat to 325 degrees and cook your tenderloin for 15 minutes per pound.
  • Using a meat thermometer check for temperature.  I prefer mine medium rare which is around 140 degrees.
  • Remove from oven and let the meat rest for 15 minutes before slicing.
  • Place on serving platter. Enjoy!

 



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