Perfect Basic Beef Tenderloin
photo by DMcEvilly
- Ready In:
- 1hr 15mins
- 1 -2 lb of whole trimmed beef tenderloin
- olive oil, just enough to rub both sides of beef
- garlic powder, to taste
- seasoning salt, to taste
- seasoned pepper, to taste
- 4 tablespoons water
- Heat oven to 500 degrees.
- Spray a small roasting pan with nonstick cooking spray.
- Rub beef with just enough olive oil to moisten.
- Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
- Place in roasting pan.
- Add water to pan, but do not pour over beef.
- Cook 15 minutes uncovered at 500 degrees.
- Turn oven down to 375 degrees.
- Cook an additional 45 minutes at 375 degrees.
- Let sit 5 to 10 minutes before slicing.
- Place meat on platter and pour pan juices over.
Questions & Replies
Got a question? Share it with the community!
I made this for Christmas dinner and I will admit that I was nervous about it. It is an expensive piece of meat to ruin. BUT...it came out beautifully and my Dad, who is a huge meat lover, raved and raved about it. I had to cook it longer than 45 minutes at 375* but I trusted my meat thermometer and waited until it was 155* to pull it out of the oven. I let it sit out for 15-20 miniutes and the temp. rose to a perfect 160*. I think it would be helpful to add some temperatures to this recipe for those of us who need more definitive proof that the meat is really done! This will go in my Best of Zaar So Far cookbook. KCShell
Made this for Christmas Dinner and it came out excellent. Followed instructions to the letter. Did not cover at all while cooking. The outer ends were done enough for my Mom who likes all her meat Well Done, & the middle part was medium to medium rare like the rest of us like it. Searing it first gave it a nice crust, and it came out very juicy. This will be my beef tenderloin recipe from here on out. 1/9/08-Used this recipe again this year for Christmas Dinner, and it came out perfectly, just like last year. Would give 10 stars if I could!
Easy, tender and absolutely awesome flavor! I added Banana Peppers and Worcestershire Sauce (personal preference). I made mine in my roaster oven so it looked a little different because you can't get it up to 500 degrees, so next time I'll sear it first. DH and son kept raving and eating, raving and eating...LOL! This is a keeper! Thanks for sharing.
Great flavor! The timing was a little off for us and we ended up with the whole 2 lb. roast cooked about medium - we both prefer medium-rare. We weren't sure if it was supposed to be covered for the last 45 minutes or not, so we left it uncovered. That might have been why it was slightly overdone. But really, really tasty! We cut slits in the roast and inserted chunks of garlic because... well, because a body NEEDS garlic like it needs oxygen. ;) Thank you, Michelle, for a lovely roastie!