Try this Roast Beef Tenderloin recipe, or contribute your own.
Suggest a better descriptionCut tenderloin crosswise at base of head to make 2 roasts. Using kitchen twine, tie the head at one inch intervals. Tuck tail end of second roast underneath by 3 to 5 inches to create more even shape. Tie the tucked portion with kitchen twine at 1 inch intervals to secure. Place one roast on large sheet of plastic wrap and sprinkle all over with 1 tbsp salt. Wrap tightly I double layer of plastic. Repeat with remaining roast. Refrigerate roasts for at least 12 hrs or up to 24 hrs. Adjust oven rack to middle portion and heat oven to 250 degrees. Set wire rack in rimmed baking sheet. Season roasts with pepper and place on prepared rack. Roast until meat registers 125 degrees (for medium-rare) 130 degrees (for medium), 1 hour 20 minutes to 1 hour 40 minutes for tail end roast and1 hour 40 minutes to 2 hours for head end roast. Transfer roast to carving board, tent with aluminum foil, and let rest for 20 minutes. Pat roasts dry with paper towel. Heat oil in 12 inch nonstick skillet over medium-high heat until just smoking. Add both roasts and sear on all sides until well browned 5-7 minutes. Slice into 1/2 inch thick.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 482 | ||
Calories from Fat: 324 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36g | 48 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 124.7mg | 38 % | |
Sodium 699.1mg | 24 % | |
Potassium 570.9mg | 15 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 37.1g | 53 % | |
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. |
Calories per serving: 482
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