Roast Beef Tenderloin Recipe Garlic

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Roast beef tenderloin in the oven until the internal temperature reaches 125 degrees F for medium rare, or your desired doneness. (See the time chart below.) Rest. …

Rating: 5/5(5)
Total Time: 45 minsCategory: Main CourseCalories: 54 per serving

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Add 1 tablespoon of oil and place the roast into the hot skillet, searing it on all sides, for about 3-4 minutes on each side. Transfer the seared …

Rating: 4.4/5(5)
Total Time: 30 minsCategory: Main CourseCalories: 669 per serving1. Rub the roast generously with kosher salt and pepper. Heat an oven-safe skillet over medium-high heat, until smoking hot.
2. Add 1 tablespoon of oil and place the roast into the hot skillet, searing it on all sides, for about 3-4 minutes on each side.
3. Transfer the seared roast to the preheated oven and roast until it reaches your desired doneness, 120 degrees for rare or 125-130 degrees for medium-rare.
4. This may take somewhere between 15-20 minutes for rare, depending on the thickness of your roast.

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garlic cloves 2 tablespoons rosemary leaves, plus sprigs 1 4-pound trimmed center-cut beef tenderloin Kosher salt, freshly ground pepper 1 tablespoon vegetable oil 1 cup plain whole …

Rating: 4.8/5(28)
1. Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.
2. Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.
3. Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.
4. Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.

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Choosing the Perfect Beef Tenderloin Using Salt, Time, and High Heat to Get That Perfect Brown Crust JUMP TO RECIPE Why It Works Salting the roast and letting it rest …

Ratings: 20Calories: 647 per servingCategory: Entree, Mains

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Directions. Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, …

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Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475° oven until the temperature reaches just under 140°, about 15 to 20 minutes. Stay near …

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Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the

Author: Trisha YearwoodSteps: 5Difficulty: Easy

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Roasted garlic cauliflower mash Preheat your oven to 425°F (225°C). Break the garlic into cloves but keep the peel on each clove. Place the garlic in an oven-safe baking …

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Is beef low carb? Beef is very low carb! In fact, there are 0 carbs in red meat. It's also surprisingly low in calories. For example, 3 oz of beef tenderloin is just 275 calories. …

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How to cook: Preheat the oven to 275 degrees. Pat the tenderloin dry with paper towel. Brush all over lightly with olive oil. Season generously with salt and fresh ground pepper.

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Preheat the oven to 450ºF. Use a kitchen towel to blot away any excess moisture from the outside of the tenderloin. Season with cracked black pepper. In a small bowl, mix …

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In a small dish, mix together the salt, pepper, and garlic, then rub the mixture on top of the beef. Place the tenderloin on a wire rack on a rimmed baking sheet and allow to sit …

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1 (5 to 6 pound) beef tenderloin 2 teaspoons table salt 2 teaspoons black pepper 1 teaspoon white pepper 1/2 cup unsalted butter 4 cloves garlic Instructions Preheat oven to 450 …

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Preheat oven to 400 degrees F. In a small food processor, puree the garlic, pepper, salt, horseradish, and thyme until smooth. Place the tenderloin on a clean work surface and cover …

Author: Juan-Carlos CruzSteps: 4Difficulty: Easy

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Nov 18, 2022 - Learn how to cook the best roast beef tenderloin recipe perfectly every time, with garlic, butter, and herbs. It's melt-in-your-mouth tender! This garlic and herb beef

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– 2 pound center-cut tenderloin roast chateaubriand, tied – 2 teaspoons sea salt – 1 teaspoon fresh ground black pepper – ½ teaspoon garlic powder – 2 tablespoons avocado oil – 2 …

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Frequently Asked Questions

How to cook beef tenderloin in the oven?

Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin. Place the meat into an oven-safe skillet and bake for 25-35 minutes depending on the size of your meat and your desired level of doneness.

What is a garlic beef tenderloin roast?

This Garlic Beef Tenderloin Roast is an elegant meal that’s baked in the oven, easy, no fuss, juicy, and so tasty! We love how tender and delicious this beef roast recipe.

What is melt in your mouth roast beef tenderloin?

Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper! Beef Tenderloin is the perfect cut for any celebration or special occasion meal. This is the piece of meat that filet mignon comes from so you know it’s good. This roast will melt in your mouth.

How long to cook medium rare beef tenderloin?

For a perfect medium-rare beef tenderloin that is 4 pounds, roast in the oven for 25-35 minutes after searing on the stovetop. If your beef is a different size, a good rule of thumb is 5-8 minutes per pound for rare, 6-9 minutes per pound for medium-rare, 7-10 minutes per pound for medium, or 8-11 minutes per pound for medium well.

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