Roasted Beef Tenderloin
This is the perfect Christmas or New Year’s Eve recipe! It’s a crowd pleaser, that’s for sure.
Dovetailing Tip: Cook a beef tenderloin big enough to have leftovers to use day 5 for Deli Style Roast Sandwiches.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1.5 pound | beef tenderloin (you can get a larger one if needed) |
| fresh rosemary for garnish | |
| 1 box | mushrooms (any kind will work) |
| olive oil for sauteing | |
| For the Merinade | |
| 1/2 cup | olive oil |
| 2 teaspoons | minced garlic |
| 1/2 teaspoon | black pepper |
| 4 tablespoons | brown sugar (dark or light) |
| 2 tablespoons | soy sauce |
| 2 | heaping tablespoons dijon mustard |
| chopped fresh rosemary (as much as you would like) |
Directions:
After the beef tenderloin marinates, preheat oven to 450 degrees.
To make the marinade, mix all the ingredients in a bowl.
Place beef tenderloin in a zipper bag and pour marinade over top. Seal the bag and move beef around so that it's completely covered. Place in refrigerator and marinate for at least 2 hours (overnight is even better).
When you're ready to cook, take the beef out 30 minutes prior to cooking so it comes to room temperature.
Drizzle a little olive oil in an oven proof saute pan and place over medium - medium/high heat. Add the mushrooms and sear the tenderloin on all sides so that it's nicely browned, about 1-2 minutes per side. Place the pan into a preheated oven for about 15 minutes for medium. If you're using a larger tenderloin, it will most likely need to cook for a few additional minutes.
Let the tenderloin rest for 15 minutes before cutting into it.
Notes
You will want to trim and tie the beef tenderloin with cooking twine so that it cooks evenly. I used YouTube to watch a video or you could simply have your butcher do it.
You could definitely use a larger tenderloin for the recipe, it just may take a little longer to cook. You should have enough marinade for a fairly large tenderloin so no need to double it.
I didn't use a meat thermometer but you definitely can to get a more "perfect" reading of rare, medium rare or medium. Another suggestion would be to test the beef by pressing on it with your finger. If it's really squishy, it's probably more rare or medium rare, if it's just soft it's more medium. If it pretty firm, then it's well done.
Source: stuckonsweet.com
