Beef Tenderloin Recipe by Steve Woodman
Along with his recipes for Christmas Chili and Roast Turkey this is one of Steve’s great specialties, helping to put the “feast” in Thanksgiving and Christmas festivities for decades.
Beef Tenderloin Ingredients
6- to 8-pound beef tenderloin
2 to 3 cloves garlic, minced
Salt and pepper, to taste
How to Make Beef Tenderloin
Preheat the oven to 450˚F. If the tenderloin has a silverback tendon (a sheath) covering it, trim off. Place tenderloin in a roasting pan, and tuck the thinner part of the meat under the thicker part so it will be about the same thickness and will cook uniformly. Brush with the olive oil and sprinkle the minced garlic over the meat, and season lightly with salt and pepper.
Cook the tenderloin for 10 minutes at 450˚F and then reduce the oven temperature to 350˚F. Continue cooking until a meat thermometer (inserted in the center) reaches 115˚F. Remove the tenderloin from the oven and let it rest for 30 minutes before carving. Serve with Remoulade sauce. Serves 12 to 20, averaging 1⁄4 to 1⁄2 pound per person.
2 cups mayonnaise
1 tablespoon plus 1 teaspoon capers,
drained and minced
½ tablespoon garlic, minced
¾ tablespoon dried tarragon
1 tablespoon chopped parsley
1 tablespoon green onions
1⁄8 teaspoon anchovy paste
Juice of 1 lemon
Mix all ingredients together and chill before serving. Yields 1 pint.
This beef tenderloin recipe is best served with either our Christmas Chili or Roast Turkey recipes in our new cookbook!
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