Prep 20 mins
Cook 50 mins
This is from the Favorite Brand Names Cookbook. I'm trying to get some of the recipes up here before I have to return the book to the library AGAIN. If anyone tries it, please let me know how you like it!
- 1 (2 lb) beef tenderloin
- 1 1⁄2 teaspoons salt, divided
- 3⁄4 teaspoon pepper, divided
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 4 cups water
- 2 (10 3/4 ounce) cans condensed beef broth
- 1 bay leaf
- 1⁄2 teaspoon dried thyme leaves
- 2 whole cloves
- 1 tablespoon cornstarch
- 1 tablespoon dijon-style mustard
- Tie beef tenderloin roast with heavy string at 2" intervals. Combine 1 tsp salt and 1/2 tsp pepper; rub on the surface of roast to season.
- Heat oil in Dutch oven over medium high heat. Add roast and garlic; cook until evenly browned, about 6 minutes. Remove roast from pan; pour off drippings.
- Add water, broth, bay leaf, thyme and cloves; bring to a boil.
- Add roast; reduce heat to medium-low. Cover and simmer about 20 minutes. Check temperature with instant-read thermometer; temperature should register 130 degrees for rare. Do not overcook.
- Remove roast to serving platter. Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving. Roast will continue to rise about 10 degrees in temperature to 140 degrees for rare.
- While roast is finishing on platter, strain cooking liquid; reserve 2 cups.
- Remove Dutch oven from heat; add cornstarch and Dijon mustard, mixing to form a thick paste. Gradually add reserved cooking liquid, stirring constantly.
- Place Dutch oven over Medium heat; add remaining 1/2 tsp salt and 1/4 tsp pepper. Cook until slightly thickened, about 7 minutes.
- Remove strings from roast. Carve into thin slices. Serve with sauce and steamed vegetable, if desired.
- Note: A beef tenderloin roast will yield four 3-oz cooked servings per pound.