Roast boneless beef tenderloin to perfection in the oven and serve it with one of three homemade sauces.
Blaine Moats
Beef tenderloin is one of the more pricey cuts at the meat counter these days.
Don’t fret, we’ve got you.
Credit:Blaine Moats
Once it’s out of the oven, let it rest at least 15 minutes before slicing.
This allows the muscle fibers to relax and the juices to redistribute.
Serve the finishedroast beef tenderloinwith one of our three homemade sauces.
Credit:BHG / Sonia Bozzo
you’ve got the option to make them up to 24 hours before serving.
What Is Beef Tenderloin?
It runs under the backbone so it gets very little exercise.
Credit:BHG / Sonia Bozzo
The muscle fibers are small resulting in a fine-grain, lean piece of meat with very little connective tissue.
It is the most tender cut of beef.
How Much Beef Tenderloin Should I Buy?
Credit:BHG / Sonia Bozzo
Allow about 8 ounces (raw weight) tenderloin per person.
After cooking, an 8-ounce portion will shrink to 6 ounces.
Adjust that amount for larger appetites or if you are planning for leftovers.
Credit:BHG / Sonia Bozzo
Ingredients
1Tbsp.olive oil
1(3-lb.
Brush the olive oil over the meat.
For the rub, in a small bowl stir together salt and pepper.
Credit:BHG / Sonia Bozzo
Sprinkle the mixture evenly over meat; rub it in with your fingers.
Place the roast on a rack set in a shallow roasting pan.
Insert an oven-going meat thermometer into the center of the roast.
Credit:BHG / Sonia Bozzo
Roast, uncovered, for 35 to 40 minutes or until the meat thermometer registers 135F for medium rare.
(For medium, roast for 45 to 50 minutes or until meat thermometer registers 150F.)
Transfer the meat to a cutting board.
Credit:BHG / Sonia Bozzo
Cover roast with foil and let stand for 15 minutes.
Slice the meat across the grain and arrange on a serving platter.
Serve with homemade sauce(s).
Credit:BHG / Sonia Bozzo
If desired, garnish with fresh parsley sprigs.
In a small bowl whisk together vinegar, tarragon, shallot, capers, mustard, and salt.
Gradually whisk in oil until combined.
Credit:BHG / Sonia Bozzo
In a small bowl stir together sour cream, horseradish, chives, wine vinegar, and peppercorns.
Cover and chill at least 1 hour before serving.
Gradually whisk in sesame oil and canola oil until combined.
Credit:BHG / Sonia Bozzo
Test Kitchen Tip:Prepare the sauces ahead of time.
Cover and chill each for up to 24 hours.
Before serving whisk sauces to combine.
Credit:BHG / Sonia Bozzo
fat), 101 mg cholesterol, 0 g fiber, 1 g total sugar.
2,000 calories a day is used for general nutrition advice.
