This recipe was actually my first go at a roasted beef tenderloin, and to be honest, I was pretty nervous.
Purchasing a whole beef tenderloin is not a small budget investment, but it’s become a special-occasion entree for my family.
We have had it a number of times for Christmas dinner, but it always means my husband is doing the grilling, which in December in Indiana can be a tricky proposition.
Most of the time around here, he cooks all the beef, and I do everything else, but I wanted to see if I could have an oven-roasted beef tenderloin in my ‘arsenal’ as an entree for entertaining. Boy, did it it ever work out! I highly recommend giving it a try!
This recipe serves six.
- 3-4 pound beef tenderloin, trimmed at the grocery or butcher’s shop, post-trimmed weight
- One clove garlic, minced
- Fresh ground peppercorns, 1 T
- Fresh ground sea salt, 1 T
- 1/4 cup butter
- 2 T soy sauce
- A few hours before you want to bake the tenderloin, take a moment to unwrap it. You may want to tie it, using kitchen twine, in order to assure that it is fairly even in size (around) from on end to the other. The butcher may do this for you, or if you purchase at Costco, they usually come pre-tied. This will help to assure that it will bake evenly throughout. Place in a 9×13 baking dish. Sprinkle salt and pepper all over, turning to cover each side. Rub minced garlic all over. Cover and refrigerate until you’re ready to bake.
- Preheat oven to 350 degrees. While preheating, finish preparing tenderloin.
- Melt butter, mix in soy sauce.
- Move tenderloin to a baking sheet with deep edges.
- Brush tenderloin with butter and soy sauce mixture, taking care to brush both sides (it will re-solidify as you brush it onto the cold tenderloin, that’s okay).
- Insert meat thermometer and place in preheated oven.
- After about ten minutes, you may want to brush on more butter and soy sauce mixture.
- For a medium rare tenderloin, wait for meat thermometer to reach 130 degrees.
- Remove from oven, cover entire pan with foil, and allow to sit for at least ten minutes and up to 30 minutes.
- Carve and enjoy!