Perfect Slow Roasted Beef Tenderloin Roast
Recipe: #3619
December 20, 2011
Categories: Christmas, Easter, Fathers Day, Hanukkah, Mothers Day, New Years Romantic Dinner, Valentine's Day, Oven Roast, Beef Dinner, more
"Roasting the beef at a low temperature cooks the meat slowly and evenly also makes for a very tender juicy roast. Plan ahead the roast must sit at room temperature for 2 hours before cooking, this will allow the meat fibers to relax. Make sure you have a insta-read meat themometer for this and make sure the garlic is very finely minced. Ingredients listed are really only a guideline you may adjust to taste. Serve roast with a creamy mushroom gravy"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (235.4 g)
- Calories 789.4
- Total Fat - 61.5 g
- Saturated Fat - 22.8 g
- Cholesterol - 194.1 mg
- Sodium - 148.4 mg
- Total Carbohydrate - 1.1 g
- Dietary Fiber - 0.1 g
- Sugars - 0.3 g
- Protein - 54.3 g
- Calcium - 24.7 mg
- Iron - 7.1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Position a rack in the center of the oven. Peheat oven to 275 degrees F.
Step 2
In a small bowl combine the olive oil with thyme, minced garlic and 1 teaspoon or more of fresh ground black pepper (DO NOT USE SALT it will draw out the moisture in the meat, salt after cooking). Place the roast in a greased roasting pan. Rub the oil mixture all over it. Allow the roast to sit out at room temperature for 2 hours.
Step 3
Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare (about 1 to 1 1/4 hours) Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving. Cut the tenderloin crosswise into 1/2-inch slices
Step 4
Serve with mushroom sauce if desired.
Tips
No special items needed.
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