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 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
"Awesome recipe! I made with 1/2 tsp ground fennel so there would be no whole seeds. Very rich and flavorful sauce." - shakahari
"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce." - kathy
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"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60