Rating: 4.5 stars 4.6
67 Ratings
  • 5 star values: 51
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1

Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
6 hrs
total:
6 hrs 55 mins
Servings:
8
Yield:
8 Servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.

  • Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Nutrition Facts

683 calories; protein 40.7g; carbohydrates 2.3g; fat 55.8g; cholesterol 161.2mg; sodium 830.5mg. Full Nutrition
Advertisement