How do you cook a simple beef tenderloin in the oven?!


Question:

How do you cook a simple beef tenderloin in the oven?

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Answers:
TENDERLOIN OF BEEF

1 (3 to 4 lb.) tenderloin of beef, trimmed
1 onion, sliced
2 tbsp. grated fresh ginger
2 cloves garlic, minced
1/2 c. Kikkoman soy sauce
3/4 c. sherry

Rub beef with ginger and garlic on both sides. Place the onions on the bottom of pan, then place tenderloin on top. Baste with half the soy sauce and half the sherry. Bake in 450 degree oven for 25 to 35 minutes or until desired doneness, basting with remaining soy sauce and sherry while cooking. Slice thick and serve with onion on top of meat.
Serves 6-8.

Served with rice that has been cooked in beef broth and soy sauce. Top the rice with sauteed mushrooms and green onions. This is one of the few pieces of red meat that we cook indoors. Guests ask for it again and again.

A good burgundy is nice or a Petit Sarah.

A great addition to this recipe is after cooking the tenderloin 25 minutes, remove meat from oven; split the meat down the middle. Take 2 to 3 lobster tails; split the shells and rub lobster with soy sauce. Bake in 350 degree oven for 10 minutes. Remove lobster from shell. Stuff lobster into tenderloin. Place under broiler only to heat - again basting with soy sauce and sherry. Sprinkle with chopped parsley and melted butter. Slice and serve.

Take the tenderloin and season it with salt and black pepper and also some olive oil (if u want other seasonings than use them) , next sautee the tenderloin on medium-high heat until it gets golden brown and has a crust. Than Finish cooking it off in the oven. After it's done let it rest so you don't make the mistake of letting the juices out when u cut it - resting the meat will seal the juices in and make it more tender.

Roasted Beef Tenderloin
From Linda Larsen,
Your Guide to Busy Cooks.
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This simple and classic recipe for roasted beef tenderloin is perfect for holiday entertaining.
INGREDIENTS:
2-1/2 lb. beef tenderloin
1 Tbsp. olive oil
1/2 tsp. pepper
1/2 tsp. dried marjoram leaves
1/4 tsp. salt
PREPARATION:
Preheat oven to 425 degrees. The tenderloin will have one end that is smaller and thinner than the rest. Tuck 6" of this end under the rest of the loin. Tie the tenderloin at 2" intervals with kitchen string to keep its shape.
Place on a rack in roasting pan. In small bowl, combine oil, pepper, marjoram, and salt and blend well. Rub this mixture into the beef. Place meat thermometer in thickest section of beef.
Roast at 425 degrees for 40-50 minutes until thermometer reads 140 degrees F minimum. Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees during this time and the juices will redistribute. Remove string and meat thermometer; then carve beef. Serves 6

http://busycooks.about.com/od/beefroastr...

Place it in a baking dish add a small amount of oil and season it they way you like. Cook at 350 for about 40min.

4 pounds beef tenderloin roast
1 clove garlic, halved
1/2 teaspoon dried crumbled oregano
1/4 teaspoon dried leaf basil
1/4 teaspoon rosemary, crumbled
1/4 teaspoon dried leaf thyme
1/2 teaspoon coarse ground black pepper
2 tablespoons grated Parmesan cheese

PREPARATION:
Heat oven to 425°. Rub roast all over with cut-side of garlic; discard garlic. Combine remaining oregano, basil, rosemary, thyme, and pepper; rub over roast, pressing evenly into tenderloin. Place tenderloin roast on a rack in a shallow roasting pan.
.

Roast, uncovered, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium. Sprinkle Parmesan cheese over top of roasted tenderloin and let stand for about 10 to 15 minutes. (Temperature will continue to rise about 5 degrees.)
Slice and serve beef tenderloin roast. Roast beef tenderloin serves 8.




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