beef tenderloin – a carnivore’s delight

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, β€οΈπŸ’• Bernadette

26 comments

  1. 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!

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

  3. 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.

  4. 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

  5. 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.

    1. 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.

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