Monday, November 9, 2009

Pan-Roasted Beef Tenderloin w/ Rosemary & Garlic


This is a Williams-Sonoma recipe. They included a recipe for a bordelaise sauce to go alongside the meat. We made it. It turned out like crap. So if I were you I'd just make a little pan gravy and call it a day. It's awesome even without the sauce. Melt. In. Your. Mouth.

  • 1 beef tenderloin roast (that you maybe even butchered yourself?) 2.5-3lbs
  • 3 fresh rosemary sprigs
  • 1 garlic clove, minced
  • salt & pepper
  • 1 tbsp vegetable oil

Preheat oven to 400. Let the roast stand at room temp. for 30-40 minutes. Set the roast on a clean work surface & lay the rosemary springs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals (like above).

Rub the roast with garlic & season with salt & pepper. Preheat a large saute pan over med-high heat & warm the vegetable oil. Add the roast & brown, 3-4 min per side. Transfer the skillet to the oven & roast, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 125 degrees (for very rare to rare), 15-20 minutes. Or cook it longer if you have bad taste. Yeah I said it. Transfer the roast to a cutting board, cover loosely w/ aluminum foil & let it rest for 5 minutes. At least.

DE-lish! (dammit I sound like rachel ray)...





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