Beef tenderloin is hands-down a terrific choice for entertaining—its fabulous and impressive look make it seem like it would be difficult to prepare, but it is really quite simple. Knowing how to cook it to perfection is easy when you follow the great tips here.
beef tenderloin (about 2 1/2 lb)
tablespoon olive or vegetable oil
teaspoon coarse ground black pepper
teaspoon dried marjoram leaves
teaspoon coarse (kosher or sea) salt
Heat oven to 425°F. Turn small end of beef under about 6 inches. Tie beef with kitchen string at about 1 1/2-inch intervals. Place in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert ovenproof meat thermometer so tip is in thickest part of beef.
For medium-rare, roast 35 to 40 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast uncovered 45 to 50 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 10 to 15 minutes until thermometer reads 160°F. Remove string from beef before carving.
After sprinkling tenderloin with pepper, marjoram and salt, place 6 bacon slices (don't use thick-sliced) over top of beef, tucking ends under bottom. Continue as directed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.