Roast Beef Tenderloin
Roast Beef Tenderloin - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
(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
Set oven temperature to 475°F.
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 425°F and cook 20 to 25 minutes for medium-rare (until thermometer inserted diagonally into center of meat registers 130°F).
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© Jim Catanich
"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21
"Love this recipe. We use less soy sauce as otherwise it is too salty for our taste. Also add other veg and fish. Great easy tasty dish." - aj222
"Such a great recipe! It's wonderful just as written. I read reviews after I had made the soup and learned a lot of great additions or alternate techniques to complement this recipe. Will definetly make this one again... and again... and again! For novice cooks-do not cut your potatoes ahead of ... " - lilmack79
"Hello! Has anyone tried this recipe with a pork roast instead of the beef roast? Thanks" - paradisepop2
"Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home..." - ellenmarie
"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it..." - sue case