MENU
SECTIONS
OTHER
CLASSIFIEDS
CONTACT US / FAQ
Advertisement

Simple Roast Beef Tenderloin

Simple Roast Beef Tenderloin

1 5-pound beef tenderloin, trimmed of most excess fat, thin tip end turned under, roast tied crosswise at 1-inch intervals

2 tablespoons olive oil

1 tablespoon kosher salt

Advertisement

2 tablespoons coarsely ground black pepper

Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Set meat on a sheet of plastic wrap and rub all over with oil. Sprinkle salt and pepper onto meat, lifting plastic wrap up and around meat to press on excess.

Roast tenderloin on a wire rack set on a shallow roasting pan until a meat thermometer inserted into the thickest part registers about 125 degrees for medium-rare to medium meat, about 45 minutes. Let roast stand at room temperature until temperature falls to between 90 and 100 degrees for warm room-temperature meat.

Cut meat into 1/4- to 1/2-inch slices. Arrange on serving platter with Parsley Sauce with Cornichons and Capers (recipe follows).

Advertisement

Yield: 12-20 servings

Source: The Perfect Recipe by Pam Anderson

Parsley Sauce with Cornichons and Capers

3/4 cup minced fresh parsley leaves

12 cornichons, minced, plus 1 teaspoon cornichon juice

1/4 cup capers, drained and coarsely chopped

2 medium scallions, minced

Pinch salt

1/4 teaspoon ground black pepper

1/2 cup extra-virgin olive oil

Cook's note: substitute baby dill pickles if cornichons are unavailable.

Mix all ingredients in medium bowl and serve at room temperature with tenderloin.

Yield: 1 cup

Source: The Perfect Recipe by Pam Anderson

First Published April 3, 2001, 11:53 a.m.

RELATED
SHOW COMMENTS  
Join the Conversation
We value your comments and civil discourse. Click here to review our Commenting Guidelines.
Must Read
Partners
Advertisement
Advertisement
LATEST frontpage
Advertisement
Pittsburgh skyline silhouette
TOP
Email a Story