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Tenderloin Roast Simply Done
A tenderloin, or filet of beef is a tender and tasty cut of meat that, although expensive, produces little waste and provides very good eating, de vez en cuando (once in a while).It is excellent without the helping hand of a marinade, but if you want to fancy it up--be my guest!
- 4 to 5 pounds beef tenderloin
- 3 tablespoons extra virgin olive oil
- 3 unpeeled garlic cloves, crushed
- 2 tablespoons low-sodium soy sauce
- Olive oil spray
- Salt and pepper to taste
Keep meat in refrigerator until you are ready to use. Meanwhile, in a small screw-top jar, combine olive oil, garlic and soy sauce; shake well; set aside for an hour. One hour before cooking, remove meat from refrigerator. Trim 2 inches from each end of tenderloin , and save for other uses -- this will give the roast an even thickness. Trim all connective tissues and visible fat.
Preheat oven to 400 degrees F.
Brush meat well with the olive oil-garlic mixture. Spray with olive oil the roasting rack and pan, and put meat in the middle. Insert meat thermometer to assure desired doneness. Roast 20 minutes on one side; turn roast and repeat, 20 minutes more on the other side. Remove from oven to a serving platter. Season immediately with salt and pepper on both sides. Cover loosely with a tent of foil and allow to rest 15 minutes to allow seasonings to penetrate. (Slicing will be easier.)
Accompany with your favorite potato and fresh garden vegetables.
Serves: 6 to 8.
Copyright Joyce LaFray. All Rights Reserved.