If you find that you just can’t face turkey again for the the holiday’s, never fear beef tenderloin is here to save the day. This is recipe #2 in this weeks complete holiday meal. Read on. Yesterday, I posted Slow cooker green beans with shallots and almonds was posted yesterday and creamy horseradish sauce that I served over the beef, it is so good! There is also a cheesy rosemary mashed potato casserole, because you have to have mash. You will find these posted every day until Thursday of this week. You can see them all in this picture below. Beef tenderloin is basically a giant filet mignon that feeds a crowd. This 5 pound tenderloin will feed 13 people, at 6 ounces per serving. If you’re not feeding 13 people, enjoy the leftovers!
Roasting temperature and times
To cook this tenderloin to your desired temperature, you will need a meat thermometer. I love my digital thermometer because it does not get more accurate than that. 130-135°F/55-58°C for medium rare, 140-145 °F/60-63°C for medium, 150-155°F/65-68°C for medium well. This may be one of the best beef tenderloins that I have made. It turned out so buttery and tender, there was no need for a knife, I ate it with a fork. Tie the tenderloin before roasting When you buy your beef tenderloin, it may come untied. What do I mean? If you see in the video on this page, I tied the tenderloin with kitchen string to keep it shapely and tight as it can be floppy and any thin ends can be tucked in. This way it will roast more evenly. If you are not comfortable doing this, ask your friendly butcher to do this for you. If you’ve tried this Herb Roasted Beef Tenderloin or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
