No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beef Tenderloin

  • prep: 15 mins
    total time: 1 hour
  • servings: 8

advertisement

advertisement

Ingredients

  • 2 1/2 pounds center-cut beef tenderloin, tied by your butcher
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • Horseradish Cream, optional
  • Bearnaise Sauce, optional

Directions

  1. Step 1

    Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.

  2. Step 2

    Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.

  3. Step 3

    Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

Source
Everyday Food, December 2003

advertisement

advertisement

Reviews (2)

  • sandiegorabbit 27 Dec, 2008

    This was too salty and the temperatures are wrong. For medium rare the temperature of the meat should be about 125 to 130. If you cooked it to 140, the meat would have no pink whatsoever.

  • cjh134 12 Dec, 2008

    I made this for family get-together this summer and it was DELICIOUS. Easy recipe and fool-proof directions. Key is have a good instant read thermometer. I usually make a big standing rib roast for Christmas (about 5 ribs) but this year I am going to simplify things and make this roasted beef tenderloin and horseradish sauce again.