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6.5 Lb. Beef Tenderloin Roast
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TheLucille2
Yayicanpickmyowntitle!
Member since 6/11 1058 total posts
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6.5 Lb. Beef Tenderloin Roast
I don't want to screw this up! I need an easy recipe that will get this lovely piece of meat to medium rare doneness?
Message edited 3/7/2013 3:34:22 PM.
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Posted 3/7/13 3:33 PM  |
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Re: 6.5 Lb. Beef Tenderloin Roast
Barefoot Contessa (Ina Garten) has a few beef tenderloin recipes that I've used in the past with success. I believe her technique is to roast it at a very high temp (like 500 degrees, so make sure your oven is clean) for a short period of time, and then lowering to like 350. But I don't have the recipe near me right now. You can probably google it.
Also, if you have a meat thermometer, use it, and if you don't, get one! And if you want it medium rare, I would take it out when it is rare because you need to let it rest and there will be some residual cooking.
Don't know how you are looking to serve it, but Barefoot Contessa has some ideas for sauces to serve on the side of a beef tenderloin (gorgonzola, horseradish, homemade bournaise) that are easy and tasty.
Good luck!
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| Posted 3/7/13 3:45 PM |
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liadorbs
LIF Adult
Member since 11/10 1221 total posts
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6.5 Lb. Beef Tenderloin Roast
Pioneer Woman has a great recipe for beef tenderloin too!
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| Posted 3/7/13 11:10 PM |
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Carolyn
.....
Member since 5/07 5351 total posts
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Twin mommy
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Re: 6.5 Lb. Beef Tenderloin Roast
I sear it in a pan until it has a nice crust, then finish in the oven at 375. Use a meat thermometer and take it out about 5 degrees early, it will continue to cook as it rests.
ETA just salt and pepper on the outside before searing.
Message edited 3/8/2013 5:15:22 PM.
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| Posted 3/8/13 5:14 PM |
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IveGotAFeeling
Always look on the bright side
Member since 1/12 2286 total posts
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of life!
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Re: 6.5 Lb. Beef Tenderloin Roast
Posted by Carolyn
I sear it in a pan until it has a nice crust, then finish in the oven at 375. Use a meat thermometer and take it out about 5 degrees early, it will continue to cook as it rests.
ETA just salt and pepper on the outside before searing.
This exactly. I usually use my cast iron grill pan to sear it on the outside.
You can deglaze the pan with some redwine and little beef broth and make au jus with the drippings
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| Posted 3/11/13 12:48 PM |
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