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Suggest a better description2 1/4 Hours Before Serving
1. Prep the Tenderloin for Roasting. Remove the tenderloin roast from the refrigerator. Following the illustration on p. 403, set the roast on a sheet of plastic wrap and rub it all over with the oil. Sprinkle with the salt and pepper and then lift the wrap to press the excess seasoning into the meat. Let the roast sit at room temperature for 1 hour.
1 1/4 Hours Before Serving
2. Roast the Tenderloin: Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees. Transfer the tenderloin to a wire rack set in a shallow roasting pan. Roast until an instant read thermometer inserted into the thickest part of the roast registers about 125 degrees (the meat will range from medium-rare to medium in different areas) about 45 minutes.
30 minutes Before Serving
3. Rest the tenderloin: Transfer the tenderloin to a carving board, tent loosely with foil, and let rest for 20-30 minutes.
5-10 minutes Before Serving
4. Slide the Tenderloin: Cut the meat into 1/2-inch thick slices, arrange on a warm platter, and serve with the Port Wine and Cherry Sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 121 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.8mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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