Roast Beef Tenderloin

Recipe: Appetizer : 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






Latest Reviews

"So easy and so quick to put together! Just pan-fried the flour/salt/peppper coated chicken in a T of butter. Mixed the sauce together (used ranch instead of blue cheese, didn't use the T of butter in sauce or the celery seed.) Drizzled a light coating of sauce on each side of chicken when ... " - bubbleyumm82

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"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie

"Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat." - cathy

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge..." - jamie

Happy cooking...