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Tenderloin Roast Recipe

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This recipe for Tenderloin Roast is from Wendy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 pound beef tenderloin, trimmed, cut into two pieces
Seasoned salt
Black pepper or mixed peppercorns
2 tbsp olive oil
4 tbsp butter, softened
2 tsp garlic, minced
1 tsp horseradish or Dijon mustard
1 tsp rosemary or thyme
Directions:
Directions:
Bring roast to room temperature. Preheat oven to 425º. Trim roast, removing silver seam , then cut in half to make two pieces. Tie with butchers twine. Season all over with seasoned salt and pepper. Don’t be afraid to over season.
Put oil in cast iron pan her over med high heat. Sear tenderloin all all sides, about 3-5 minutes per side, creating a nice golden-brown crust.
Meanwhile, combine softened butter, garlic, horseradish and herbs in a small dish and mix. Smear the seared tenderloin with butter mix and insert probe thermometer. Roast in preheated oven until desired temp is reached, about 20-25 minutes.
Remove tenderloin from oven and transfer to cutting board. Let rest for 15-20 minutes to allow juices to redistribute before slicing into 1” slices.
Rare 115-120º
Medium rare 120-125º
Medium 130- 135º
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Total time 55 minutes
Personal Notes:
Personal Notes:
564 calories

 

 

 

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