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beef tenderloin – a carnivore’s delight

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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. ~Fran Lebowitz

Hi there,

I think that the simplest dishes taste the best. But, I also think they are the hardest to pull off because the attention to the details must be exact.

One of those simple dishes is a whole beef tenderloin. It makes an impressive presentation and when done right, the meat melts in your mouth.

I recently was invited to my friend Karen’s home for dinner. Karen prepared this incredibly tasty, slow roasted beef tenderloin. Of course, I took a picture and begged for the recipe.

Karen has a new Wolf stove which has a steam element. Since I do not have this element in my oven, I adapted the recipe to the more common oven that most of us have in our kitchen.

SLOW ROAST BEEF TENDERLOIN

Ingredients:

  • 5 pound beef tenderloin

Rub Ingredients:

  • 1 bunch of parsley
  • 1 bunch of cilantro
  • 1 large shallot
  • 2 cloves garlic
  • 1 tablespoon coriander
  • 1 bay leaf
  • 1 tablespoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoon salt
  • 2 sprigs of rosemary
  • 1/2 teaspoon red pepper flakes

Directions:

  1. Combine all rub ingredients in a food processor and puree into a paste
  2. Spread rub on all sides of the tenderloin
  3. Place the roast in a pan and cover the roast with foil
  4. Convection roast at 225 for 3 hours or until internal temperature reaches 125 degrees for rare or 135 for medium rare
  5. Special Note: After applying the rub to the roast it can be put in the refrigerator overnight. This will enhance the flavor.

I think this simple preparation makes this dish perfect for a group gathering, because it would be delicious at room temperature as well as served hot. Thank you Karen for a delicious dinner and for sharing your recipe.

Enjoy!

Talk soon, ❤️💕 Bernadette

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26 responses to “beef tenderloin – a carnivore’s delight”

  2. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    chef mimi says:

    Mmmmm I love the herbiness of your marinade/rub! Fantastic. And that photo!!!

    Reply
  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This is my husband and our son’s favorite holiday meal request. The last two times I made it for them at Christmastime, I cooked it low and slow as well and it came out perfect. Your rub ingredients sound delicious!

    Reply
      • Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
        Dorothy’s New Vintage Kitchen says:

        You too my friend! 💕❤️

  4. ajeanneinthekitchen – I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
    ajeanneinthekitchen says:

    Scrumptious! It looks perfect. My mouth is watering! 🙂

    Reply
      • ajeanneinthekitchen – I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
        ajeanneinthekitchen says:

        You are very welcome. That is a PERFECT combination! I LOVE it!!!! 🙂

  5. Jacqui Murray – Laguna Hills, CA. – Jacqui Murray is the author of the popular prehistoric fiction saga, Man vs. Nature which explores seminal events in man’s evolution one trilogy at a time. She is also the author of the Rowe-Delamagente thrillers and Building a Midshipman, the story of her daughter’s journey from high school to United States Naval Academy. Her non-fiction includes over a hundred books on integrating tech into education, reviews as an Amazon Vine Voice, and a freelance journalist on tech ed topics. Look for her next prehistoric fiction, Savage Land.
    Jacqui Murray says:

    I love good roast. This recipe sounds great.

    Reply
  6. Time Traveler of Life – Where my Motor Home is! – Biography Creating worlds, characters, and wielding power like a madwoman, making my characters happy, sad, angry, and some of them with no redeeming qualities. I probably shouldn’t admit this, but I sometimes laugh out loud when I am writing a scene, and I have been known to cry when one of my favorites has to die. I am a left-handed Gemini, what do you expect? Reading bedtime stories to my two children until they fell asleep or until they just told me to go away, was fun. Making up wild stories for my grandchild, and creating Halloween costumes from Cowboys to a Dragon, was another favorite thing to do. I missed that so much when they were grown, that I started writing. My yearly newsletters frequently were drafted third-person by my Love Birds, Miranda our motorhome, and by Sir Fit the White Knight, our faithful Honda. Throughout the years, some of my creative talents centered around writing letters of complaint expressing my displeasure with services or products. One crucial, at least to my Son, was a note to our local school bus driver petitioning her to allow him back on the bus. He was kicked off for making an obscene gesture at his buddy. I reminded her that it was not directed at her, and that “obscenity can be in the eye of the beholder,” kids use that gesture as a greeting. He rode the bus until he graduated. I loved driving my English teacher crazy. Leaving a “continued next week” at the end of my five handwritten pages required each week. He was one of many people that suggested I “do something about my writing.” I graduated from the School of Hard Knocks at the top of my class. After 30 years, in the trenches as a Real Estate Professional, I have found that truth is stranger than fiction. My books are filled with characters I met in that profession. Their names were changed to protect the guilty. Others were from people we met traveling around the country in Miranda, our Motorhome. I am married nearly 60 years to the love of my life, Shirl, and partner-produced two exceptionally talented children, and one grandchild who is our pride and joy.
    Time Traveler of Life says:

    Oh! Bernadette! I enjoyed the time to feast my eyes on that roast! I don’t eat red meat often, but when I do, it has to be perfect. That fills the bill, with enough ahhh’s, left over for dessert! Thank you so much for the eye candy!

    Reply

  9. This looks simply perfect! 🙂

    Reply
  10. Linda K – Hi, my name is Linda. I’m just a regular home cook in Toronto who decided to take a leap and start a cooking blog. My blog is meant to be a collection of my favorite recipes, as well as new recipes I discover along the way. I hope I will inspire you to get into your kitchen and try something new.
    Linda K says:

    Beef tenderloin is one of my favorite special occasion dishes. I love the idea of the paste rub to add lots of great flavour!

    Reply
  11. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    This cut of beef isn’t my favourite. Yes, it’s tender, but has so little fat it’s not as flavourful as most beef cuts. Having said that, your recipe, with the spices, would give it the flavour it lacks.

    Reply
  12. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Beef tenderloin has been a favorite in my house for years, it’s so good for special gatherings and you’re right it’s good warm or at room temperature and is always gobbled up. The rub sounds amazing, what a beautiful dinner!
    Jenna

    Reply

  13. Oh my goodness, does that look decadent and perfect! You’re so right, Bernadette, it is the simplest dishes that taste the best. My Les is such a beef lover, and we have yet to do a roast tenderloin like this. All the fresh herbs and seasonings sound perfect for highlighting the juicy meat. We are going to try it this holiday season! Thank you for taking time to convert the recipe to a standard oven, too.

    Reply

    • It was tender and delicious. The problem with this cut of meat is that it isn’t two people friendly. That’s why I only make it for a group. Talk again soon.

      Reply

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