Roast Beef Tenderloin

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

(3-pound) center-cut beef tenderloin roast, tied

1/2 cup cracked black pepper

2 teaspoons granulated beef bouillon

2 teaspoons salt

3/4 teaspoon cornstarch

3/4 teaspoon dried oregano, crumbled

3/4 teaspoon garlic powder

3/4 teaspoon paprika (not hot)

1 tablespoon olive oil

Directions

Set oven temperature to 475F.

Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat.

Put tenderloin on rack in roasting pan and roast 15 minutes.

Reduce oven temperature to 425F and cook 20 to 25 minutes for medium-rare (until thermometer inserted diagonally into center of meat registers 130F).

Let beef stand on rack in pan 10 minutes before serving.

Note: Tenderloin must be at room tempeture or cooking times will be off.

Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

Special equipment: a roasting pan with a rack; an instant-read thermometer




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