1 (approx. 3 lb) beef tenderloin roast, center cut, well trimmed
2 tsp extra virgin olive or canola oil
2 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp coarsely ground black pepper
1/2 tsp dried rosemary
Preheat oven to 425 degrees.
In a small bowl or cup, combine the oil, garlic, basil, pepper, and rosemary; press onto the roast.
Place the roast on a rack in a shallow roasting pan and insert an ovenproof meat thermometer with the tip in the thickest part of the meat, away from any fat. Do not cover or add water to pan!
Roast at 425 for 35-40 minutes for medium rare, 45 to 50 minutes for medium, etc.
Remove from oven when thermometer reads 135 degrees for medium rare, 150 for medium, etc. Immediately tent with foil and let stand 15 minutes. This allows the temperature to rise another 10 degrees.
Carve and season with a little salt, if desired.
Yield: 4 servings
2 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp coarsely ground black pepper
1/2 tsp dried rosemary
Preheat oven to 425 degrees.
In a small bowl or cup, combine the oil, garlic, basil, pepper, and rosemary; press onto the roast.
Place the roast on a rack in a shallow roasting pan and insert an ovenproof meat thermometer with the tip in the thickest part of the meat, away from any fat. Do not cover or add water to pan!
Roast at 425 for 35-40 minutes for medium rare, 45 to 50 minutes for medium, etc.
Remove from oven when thermometer reads 135 degrees for medium rare, 150 for medium, etc. Immediately tent with foil and let stand 15 minutes. This allows the temperature to rise another 10 degrees.
Carve and season with a little salt, if desired.
Yield: 4 servings
This is the file photo.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.