Beef Tenderloin

Low oven temperatures produces evenly cooked meat that 's unifirmaly rare. if you wish to serve the beef cold, you should wait to slice it until just before serving , otherwise it will go brown on you.

Beef Tenderloin

Photo by

  • Prep Time


  • Total Time


  • Servings

    - 10


  • 1 - 4 - 5 lb beef tenderloin,tied and trimmed at room temp.

  • 1 clove garlic, sliced in half

  • Lots of fresh ground black pepper


Preheat the oven to 500 degree . Rub the tenderloin all over with the cut garlic. Then rub it liberally all over with the pepper. ( Save salt for after the meat is cooked. Salt draw out meat juices during cooking. while you're doing this , take note of how thick the meat is. Place the meat in a roasting pan, stab a meat thermometer into its hear and place the pan in the oven. Immediately turn the heat down to 225 degrees. If you've decided you have a thin tenderloin, start checking the temperature on the meat thermometer after 1/2 hour; if yo have a normal sized tenderloin, start checking after 50 - 60 minutes. The thermometer should read 140 degrees for rare meat. When the meat is done, remove from the oven and let it stand for 10 minutes before you cut it.


Facebook Conversations