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.

Slow-Roasted Beef Tenderloin

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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 
  • 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, 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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