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Beef Tenderloin Roast
From Dorothy McNett's recipes at www.dorothymcnett.com. This produces a roast that is nicely browned and rare in the center. If the roast is less than 3 inches in diameter, use less cooking time. The best fillets for roasting are 3 - 4 inches in diameter.
beef tenderloin (aka fillet), 4 or more inches long
2-3 teaspoons olive oil or butter, or both
sprinkles of sea salt
sprinkles of freshly ground pepper
sprinkles of dried herbs, as desired
1/4 cup red wine for deglazing the roasting pan, if desired
Preheat oven to 450 degrees. Rub roast with oil or butter and sprinkle with salt, pepper and herbs as desired. Place in shallow roasting pan (no need for a rack) and roast 15 minutes. Roll the roast over without piercing it with a fork, and roast another 10 - 12 minutes. Check internal temperature with a meat thermometer, about 140 degrees is good. Remove to cutting board. If the juices in the bottom of the roasting pan are suitable for making a reduction sauce, place the pan on a burner, add red wine and cook and stir several minutes with a silicone spatula, scraping up the juices, using a figure 8 pattern while stirring. Drizzle the reduction over the beef, slice and serve.
Recipe created 2011-06-28.
