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Easy Beef Tenderloin

Father’s Day was a great day at our house.  We had my parents and my husband’s family over and I wanted to make something extra special for all the Dads.  I was at the store and they had beef tenderloin on sale for $4.99 a pound.  Half the time I can’t even find decent steaks for that price, let alone beef tenderloin.  It was a one day sale and I thought it was serendipity – we were supposed to have beef tenderloin for dinner on Father’s Day!

I generally roast my beef tenderloin in the oven.  Here is what I do.  Trim the meat of all the excess fat and silver skin.  If you use a sharp paring knife, it comes off very easily.  I also remove any excess meat and cut it into chunks to be used for shish kebabs another night.  (That meat I put in the freezer in labeled ziploc bags so I know what is in the bags and when I put it in the freezer – tip:  always keep a Sharpie permanent marker in the kitchen to write on plastic bags.)

Here is a video on how to trim your beef tenderloin. I don’t cut mine into steaks until after I cook the whole tenderloin.

Once the meat is trimmed, fold the small end underneath so the loin is of uniform thickness.  Tie cooking twine in 2″  loops around the meat so that it holds it’s shape when cooking.  In a small bowl, combine 1 tablespoon kosher salt and 1 1/2 teaspoons ground black pepper.  Mix together and pat the salt/pepper mixture on the outside of the tenderloin.  Once the meat has been salted, use dijon mustard and rub it on the meat.  I squeeze about 1/4 cup in my hands and then rub it on the meat.  Wash your hands.  Now sprinkle dried rosemary on the meat (a teaspoon or two).

Wrap the meat in plastic wrap and allow it to sit in the refrigerator for a few hours or until ready to cook.  You can cook it immediately or let it “marinate” in the mustard for up to a day in the refrigerator.

Bake in a shallow baking pan at 425 farenheit for approximately 20-25 minutes.  We had a 4.5 pound piece of meat and it took about 22 minutes for medium rare.  The small ends will cook faster than the middle and are perfect for those that like their meat cooked more.

Use a meat thermometer and remove from oven when the meat is the desired temperature. (145 degrees for medium rare and 160 degrees farenheit for medium).   Allow to rest on a cutting board (cover meat with foil) for about 10 minutes before slicing.

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