Tenderloin

January 8th, 2009 by katie

Tenderloin is one of my favorite cuts of beef. I know it often gets a bad wrap from foodies for being dry or flavorless but cooked properly, it can be moist and delicious. It is also a great low-calorie main dish. Tenderloin roasts are much more economical than steaks and can be purchased fairly inexpensively a few times a year as grocery store loss-leaders.

Roast Tenderloin

serves 6, prep 5 min, cook 30min, adapted from Cooking Light
  • 3 lb tenderloin roast, trimmed
  • 1 tbsp fresh cracked black pepper
  • 3 tbsp minced garlic
  • 2 tbsp kosher salt
  1. Heat oven to 350ºF.
  2. Combine the spices and rub the roast all over.
  3. Heat an oven-poof frying pan (that fits the roast) to high heat and quickly sear the roast all over to get some good color (my pan is non-stick but you could use some oil or cooking spray).
  4. Place roast in the oven and bake until a meat thermometer read 130-135ºF. Medium rare is 140ºF but I always find that my meat is overdone at that point (almost medium well).
  5. Allow roast to rest, covered in foil, about 15 min.

I also made the red wine sauce from the recipe but I prefer our standard red wine sauce. For this recipe, I reduced beef broth and red wine then added in the pan juices from the roast and continued reducing. It was good, but the roast was great without it. It is also very good leftover, cold in a salad or sandwich.

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Posted in Easy, Main Dish

6 Responses

  1. Stacy

    looks fabulous! I love tenderloin. I think any cut of meat can be moist tender and delicious when prepared correctly.

  2. Melissa

    See, I would make that JUST for the whole “leftovers for sandwiches” factor. Yummy.

  3. Lauri

    I always check to see if tenderloin is on sale. When it is I stock up because it is just so good.

  4. EMC

    Looks tender and delish! I tend to adore the tougher cuts that most people shy away from. It’s so rewarding to prove them wrong.

  5. noble pig

    I love tenderloin, it always a satisfying meal enjoyed by everyone. It sounds wonderful with the sauce too.

  6. Sandra

    Katie; I love beef tenderloin…we usually have ours with a bernaise sauce which is quite tasty as well. I work in a high end restaurant and my chef tells me that a perfectly cooked medium rare tenderloin is removed from the oven at 125 degrees, rested under tinfoil for 15 minutes. When cut, perfection!

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