This is a simple recipe for a tender and well-seasoned beef tenderloin.
Loved it! The herbs flavor came through. Very basic and easy. Cooked at 350 for about 1-1/2 hours. Took out at 130 degrees and let rest. Inside was pink, outside well done and moist.
Read MoreLoved it! The herbs flavor came through. Very basic and easy. Cooked at 350 for about 1-1/2 hours. Took out at 130 degrees and let rest. Inside was pink, outside well done and moist.
I had a 4 lb. beef tenderloin and 6 people for dinner. I didn't want a 2 step process(sear and roast). I mixed the olive oil and all the ingredients togetherand spread like a paste. Added salt and peppe first. I cooked it for 50 minutes. It was fabulous. Medium rare from edge to edge and very flavorful.
Headline: Simple and easy-does-it recipe leads to a flavorful dinner. I cooked this to rare, as we prefer it that way. Thank you for the recipe.
I only made a half tenderloin. I tried it twice. I recommend cooking at lower temp, 400 and for only 35 minutes with smaller size. I also sauteed mushrooms with butter on stovetop and added to tenderloin for the last 10minutes.
Delicious! Follow the recipe. Made this for our Christmas dinner. Will definitely make this again.
Easy and so delicious! I make this every year for Christmas dinner and everyone raves about it. I pretty much follow the directions exactly as written.
This was my first beef tenderloin and I was terrified of goofing up such an expensive cut - especially on Christmas. This made it perfectly tender and delicious. I made a paste with all the ingredients and rubbed it all over and let it sit for about 30 minutes at room temp first. Perfect.
This was fabulous! Made tonight for New Year's dinner. We had a 4 lb beef tenderloin. Cooked at 425 for one hour and it was perfect. The last half hour to forty five minutes I added a little bit of white wine to the bottom of the pan. This was the best beef tenderloin I have ever made. Will definitely make again!
