ROASTED BEEF TENDERLOIN RECIPE - BETTYCROCKER.COM
Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature texture is the focal point of this simple yet precisely designed beef tenderloin roast recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but make sure that your meat thermometer reads at least 140°F before you cover and let stand. Overall, the best way to cook beef tenderloin is to keep it simple—there's no need for any flashy moves when you’re working with a cut of beef this luxurious.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
- Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.
Nutrition Facts : Calories 230 , CarbohydrateContent 0 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 0 g, ProteinContent 30 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 170 mg
BEEF CARPACCIO RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories appetizer
Total Time 2 hours 35 minutes
Prep Time 35 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
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