Reviews (2)        Add Rating & Review     277 Ratings   5 star values:        30    4 star values:        35    3 star values:        122    2 star values:        68    1 star values:        22                Martha Stewart Member     Rating: Unrated       12/27/2008   This was too salty and the temperatures are wrong. For medium rare the temperature of the meat should be about 125 to 130. If you cooked it to 140, the meat would have no pink whatsoever.         Martha Stewart Member     Rating: Unrated       12/12/2008   I made this for family get-together this summer and it was DELICIOUS. Easy recipe and fool-proof directions. Key is have a good instant read thermometer. I usually make a big standing rib roast for Christmas (about 5 ribs) but this year I am going to simplify things and make this roasted beef tenderloin and horseradish sauce again.

Back to Beef Tenderloin All Reviews for Beef Tenderloin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Beef Tenderloin Recipe Summary prep: 15 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 2 1/2 pounds center-cut beef tenderloin, tied by your butcher 1 tablespoon olive oil Coarse salt and ground pepper Horseradish Cream, optional Bearnaise Sauce, optional

Gallery Beef Tenderloin

Recipe Summary prep: 15 mins total: 1 hr Servings: 8

Beef Tenderloin

Beef Tenderloin

Beef Tenderloin

Recipe Summary prep: 15 mins total: 1 hr Servings: 8

Recipe Summary

prep: 15 mins total: 1 hr

Servings: 8

prep: 15 mins

total: 1 hr

prep:

15 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 2 1/2 pounds center-cut beef tenderloin, tied by your butcher 1 tablespoon olive oil Coarse salt and ground pepper Horseradish Cream, optional Bearnaise Sauce, optional

Directions

Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.

Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.

Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

Reviews (2)

 Add Rating & Review     277 Ratings   5 star values:        30    4 star values:        35    3 star values:        122    2 star values:        68    1 star values:        22        

   Martha Stewart Member     Rating: Unrated       12/27/2008   This was too salty and the temperatures are wrong. For medium rare the temperature of the meat should be about 125 to 130. If you cooked it to 140, the meat would have no pink whatsoever.         Martha Stewart Member     Rating: Unrated       12/12/2008   I made this for family get-together this summer and it was DELICIOUS. Easy recipe and fool-proof directions. Key is have a good instant read thermometer. I usually make a big standing rib roast for Christmas (about 5 ribs) but this year I am going to simplify things and make this roasted beef tenderloin and horseradish sauce again.

Reviews (2)

Add Rating & Review     277 Ratings   5 star values:        30    4 star values:        35    3 star values:        122    2 star values:        68    1 star values:        22

Add Rating & Review

277 Ratings 5 star values: 30 4 star values: 35 3 star values: 122 2 star values: 68 1 star values: 22

277 Ratings 5 star values: 30 4 star values: 35 3 star values: 122 2 star values: 68 1 star values: 22

277 Ratings 5 star values: 30 4 star values: 35 3 star values: 122 2 star values: 68 1 star values: 22

  • 5 star values: 30 4 star values: 35 3 star values: 122 2 star values: 68 1 star values: 22

    Martha Stewart Member     Rating: Unrated       12/27/2008   This was too salty and the temperatures are wrong. For medium rare the temperature of the meat should be about 125 to 130. If you cooked it to 140, the meat would have no pink whatsoever.  

Martha Stewart Member     Rating: Unrated       12/12/2008   I made this for family get-together this summer and it was DELICIOUS. Easy recipe and fool-proof directions. Key is have a good instant read thermometer. I usually make a big standing rib roast for Christmas (about 5 ribs) but this year I am going to simplify things and make this roasted beef tenderloin and horseradish sauce again.

    Martha Stewart Member

    Rating: Unrated 12/27/2008

This was too salty and the temperatures are wrong. For medium rare the temperature of the meat should be about 125 to 130. If you cooked it to 140, the meat would have no pink whatsoever.

Rating: Unrated

Rating: Unrated 12/12/2008

I made this for family get-together this summer and it was DELICIOUS. Easy recipe and fool-proof directions. Key is have a good instant read thermometer. I usually make a big standing rib roast for Christmas (about 5 ribs) but this year I am going to simplify things and make this roasted beef tenderloin and horseradish sauce again.

All Reviews for Beef Tenderloin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef Tenderloin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest