Monday, December 26, 2011

December 26, 2011: Rosemary Roasted Beef Tenderloin Recipe

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Normally a cut of meat like beef tenderloin is out of my budget but I found a nice little piece on sale at the grocery store recently and brought it home. I’d never cooked beef tenderloin before so I was a bit hesitant, not wanting to ruin such a good piece of meat. I did a bit of sleuthing online and prepared it this way, which turned out great!

Rosemary Roasted Beef Tenderloin

2 t. olive oil
One ¾ - 1 lb. beef tenderloin
Salt and pepper
4 garlic cloves, minced
1 ounce fresh rosemary sprigs
1/3 c. dry red wine
1 T. butter

Preheat oven to 400 degrees.

In an oven-proof skillet, heat olive oil to medium. Sprinkle beef tenderloin with salt and pepper; brown briefly on all sides in oil. Transfer tenderloin to a plate. Add garlic, rosemary and red wine to the pan. Place tenderloin on top of rosemary sprigs. Place pan in oven and roast tenderloin for about 25 minutes for medium doneness. Remove from oven. Place tenderloin back on plate and tent with foil for five minutes. Meanwhile, add butter to the pan drippings and keep warm.

To serve: slice beef thinly against the grain and top with pan sauce.

Serves 2

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