|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
8 to 10 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
5 lb. beef tenderloin, fat and silver
2 tbsp. olive oil
2 tsp. salt
2 tbsp. freshly ground pepper
|
Directions:
|
Heat oven to 425°F. Brush beef with olive oil, sprinkle with salt and pepper. Press so salt and pepper adhere to the meat. Place beef on a rack in a roasting pan. Tuck tail end under to ensure tenderloin roasts more evenly. Roast about 45 minutes or until a meat thermometer registers 125°F. (Meat will range from medium rare to medium in different parts of the roast.)
|
|
|
This is the choicest, most tender cut of beef. It will become dry if cooked too long.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
