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Simply put, this is one of the most elegant
entrées you can serve your guests. Tenderloin of beef
is the same cut from which filet mignon steaks are portioned.
Recipe courtesy of Kathleen Taggart
Roast
Tenderloin of Beef
- 1 whole tenderloin of
beef, approximately 5 to 7 pounds untrimmed
2 tablespoons olive oil
Salt and freshly ground pepper, to taste
- Using a sharp chef's or
boning knife, trim tenderloin and remove silver skin as for pork
tenderloins. Or request a butcher to provide you with a 'peeled
and roast-ready tenderloin of beef, silver skin removed.' You
don't need it tied, larded, or marinated. You will get a beautiful
roast about 15-inches long and 4-inches thick at one end, tapering
toward the other end.
- Preheat oven to 400°F
(205°C). Place rack in middle level of oven. Line a 12 x
16-inch rimmed baking sheet with aluminum foil to make cleanup
easier. Place a roasting rack on the baking sheet. Rub oil over
all sides of meat. Sprinkle with salt and a few grinds of pepper.
Place roast on rack, and tuck small 'tail' under so thin end
of roast becomes thicker and cooks evenly. Secure with kitchen
string.
- Place tenderloin in oven
and roast until done to your preference-110°F to 120°F
for medium rare, 130°F to 140°F for medium, 150°F
for medium well. To measure temperature, insert an instant-read
thermometer in middle of roast after about 35 minutes, or may
take 45 to 50 minutes, depending on your oven and exact weight
of roast.
- Let roast rest for 5 to
10 minutes to allow juices to set. Place on a carving board and
carve across the grain into 1/4 to 1/2-inch slices, beginning
at thin end of tenderloin. The last slice or two usually has
a little gristle, which isn't visible before carving. You may
prefer to reserve it for another use rather than serve to guests.
Makes 12 servings.
Photo Courtesy of: Chronicle
Books.
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