Slow-Roasted Beef Tenderloin

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.

Recipe from Better Homes and Gardens
SERVINGS
8 to 10
PREP TIME
20 mins

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.

Ingredients
  • 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

Related Video
How to Make Roasted Pork Tenderloin

Learn how to make this roasted pork tenderloin for a lean and flavorful pork recipe. Serve with your favorite chutney or cranberry sauce and your meal is set.

Directions
1. 
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.
2. 
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
3. 
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.
4. 
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Horseradish Cream
1. 
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.
2. 
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
3. 
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.
4. 
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Mushroom Tumble
1. 
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.
2. 
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
3. 
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.
4. 
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.

Tip

  • 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, Monosaturated 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) 6.52, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 3.36, 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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