Many years ago, beef tenderloin became the entree of choice for my family’s Christmas dinner celebration. For the most part, we’ve used a recipe given to my mom by a long-time friend and caterer. I’ve adapted it, and it’s now one of my favorite “fancy” dishes to serve.
beef tenderloin – I’m typically cooking a 5-6 lb loin
1/2 c. olive oil
2/3 c. soy sauce
1/2 c. red wine vinegar
4-5 garlic cloves
4 sprigs of fresh rosemary (~5 inches long)
salt & fresh ground pepper
Make sure the beef is trimmed of most of the fat and silver skin. I buy mine trimmed, and most butchers will do this for you. If you have a sharp knife, it isn’t difficult to do at home.
Whisk the marinade ingredients and marinate in the refrigerator for about 8 – 12 hours. I do this in a large silver bowl, shaping the loin into an “S.” Turn the loin over half way through.
Two hours before cooking, take the beef out and let it come up to room temperature.
Place tenderloin (ugly side up) on a foil-lined roasting pan (for easy clean up). Dry the tenderloin completely (paper towels work great).
Place in a cold oven and broil (with the oven door cracked) for 12 minutes. My oven cooks “broil” at 500, but my mom’s cooks at 550, so I cut the time in her oven. Turn the tenderloin over and broil another 8 minutes, door still cracked. This should give you a mostly rare tenderloin with the ends a nice medium rare. If you want to be exactly sure, use a meat thermometer and gauge the appropriate temps here (use the professional temperatures, and err on the low side.)
Wrap beef in heavy duty foil. Place in a cooler (we use a styrofoam) for 30 minutes to rest.
Slice, serve & enjoy.
Horseradish sauce: Most people enjoy horseradish sauce with their beef tenderloin. I make a simple one by mixing 2 parts prepared horseradish with 3 parts sour cream and a splash of worcestershire sauce.
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