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
"I love this. Has anyone tried canning this?" - hillzo
"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs
"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie..." - p weiss
"Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix..." - bob cody
"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead,..." - kmb233
"Substitution for red pepper flakes? My tummy hates them." - jennifer a.