Roast Beef Tenderloin

December 13, 2008 | Posted by Lorena as Beef- It's What's For Dinner, Holiday Fun at 1:05 am | Comments »

View of a butcher proudly holding a cut of meat for the camera

Roast beef is one of my favorite dishes – you can never go wrong with roast beef! As Christmas fast approaches, I have been putting together the array of dishes that I will be bringing with me to the family celebration on Christmas Eve and I think that the star of the night will be roast beef – with a different twist. Roast beef is often made in the traditional oven but this time, I think I shall make it in my trusty old turbo oven.

It does most everything that a conventional oven does but faster.

Here’s my recipe if you want to try it for yourself. I made it once and it turned out perfectly!

What you need:

1 beef tenderloin (about 7 pounds untrimmed)
Garlic cloves (4 is good, use more or less depending on your taste)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper

What you have to do:

1. Make small incisions all over the meat and insert peeled garlic.
2. Rub salt, pepper, and olive oil over the meat.
3. While doing steps 1 and 2, turn the turbo on and set it to 250 degrees C – that’s about 480 degrees Fahrenheit.
4. Roast the meat for about 50 minutes, checking at around 30 or 35 minutes.
5. Let the roast sit for about 10 minutes before slicing.

The temperature setting is for a very well done roast. If you prefer a less done roast, set the temperature lower to about 150 C or 300 F.

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