Perfect Slow Roasted Beef Tenderloin Roast
Created by KittenCal on December 20, 2011
- Servings: 8
- Prep Time: 2h
- Cook Time: 1h
- Recipe #3619
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon coarsely chopped fresh thyme
- 4 large garlic cloves, finely minced. minced garlic
- 1 teaspoon fresh ground black pepper (can use more (DO NOT USE ANY SALT!)
- 1 (4 pound) beef tenderloin roast, from the thicker end (trim off the silver skin)
- Mushroom sauce, optional --- creamy-mushroom-sauce
How to Make
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Step 1: Position a rack in the center of the oven. Peheat oven to 275 degrees F.
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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.
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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
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Step 4: Serve with mushroom sauce if desired.
Nutritional Facts
- 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