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
- 5 pound beef tenderloin
- 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
- Combine all rub ingredients in a food processor and puree into a paste
- Spread rub on all sides of the tenderloin
- Place the roast in a pan and cover the roast with foil
- Convection roast at 225 for 3 hours or until internal temperature reaches 125 degrees for rare or 135 for medium rare
- 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.
Talk soon, ❤️💕 Bernadette