Slow-Roasted Beef Tenderloin

Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.

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  • 1 2 1/2- 3 pound beef tenderloin
  • 2 tablespoons cooking oil
  • 1 - 2 cloves garlic, minced
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon sea salt or kosher salt or 1/4 tsp. salt
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme
  • 1 Mushroom Tumble or Horseradish Cream (see below)
  • Fresh thyme sprigs
Horseradish Cream
  • 1 7 - 8 ounce carton creme fraiche or dairy sour cream
  • 2 tablespoons prepared horseradish
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Mushroom Tumble
  • 6 cups assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon reduced-sodium soy sauce
  • coarse sea salt
  • cracked black pepper

Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Horseradish Cream
In a small bowl stir together carton creme fraiche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
Mushroom Tumble
In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.


  • Test Kitchen Tip:

    Slow roasting in the early stages ensures that the meat is tender.

nutrition information

Per Serving: cal. (kcal) 316, Fat, total (g) 20, chol. (mg) 87, sat. fat (g) 5, carb. (g) 3, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 32, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.62, Niacin (mg) 6.51, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 3.35, sodium (mg) 238, Potassium (mg) 708, calcium (mg) 10.1, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet
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