Beef Tenderloin

Beef Tenderloin for Christmas

Merry Christmas! Many of you are roasting a beef tenderloin for Christmas.  This has become a tradition in our house as well.  In addition to being delicious a Beef Tenderloin does not take a long time to cook.  

Roasted Beef Tenderloin

4 to 5 pounds of trimmed beef tenderloin (available at your local meat market)
4 Tablespoons Olive Oil 1 Tablespoon chopped Rosemary
2 teaspoons fresh Thyme
4 Garlic cloves minced (or 3 Tablespoons granulated Garlic)
1 teaspoon Paprika

Pre-heat oven to 425 degrees. Take a shallow roasting pan and put foil on the bottom of the pan. Place a rack inside the roasting pan. Set aside.

In a bowl combine 2 Tablespoons of Olive Oil with Rosemary, Thyme, Garlic and Paprika. Mix together to form a “paste”. Set aside.

For ease in cooking the 4 to 5 pound filet can be cut in two pieces prior to seasoning and searing.

In a large skillet heat the remaining 2 Tablespoons of Olive Oil over Medium-High heat. Salt and pepper the beef tenderloin and sear it on all sides and remove from the skillet.

Rub the “paste” on the outside of the tenderloin. Place on the rack in the roasting pan and place in the center rack of your oven. Bake for 30 to 45 minutes. Interior temperature should be between 145 and 160 degrees.

Remove from the oven and tent with foil for 15 minutes before serving.

Have a safe and blessed Christmas!  That’s all for this week.  Until next time…From our Butcher Block to your Table.

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Roasted Beef Tenderloin

Merry Christmas! Many of you are roasting a beef tenderloin for Christmas. I am also roasting a beef tenderloin for the very first time. I am sharing how I will be roasting my tenderloin. I would really appreciate any tips you may have for me and my readers.

Roasted Beef Tenderloin

4 to 5 pounds of trimmed beef tenderloin (available at your local meat market)
4 Tablespoons Olive Oil 1 Tablespoon chopped Rosemary
2 teaspoons fresh Thyme
4 Garlic cloves minced (or 3 Tablespoons granulated Garlic)
1 teaspoon Paprika

Pre-heat oven to 425 degrees. Take a shallow roasting pan and put foil on the bottom of the pan. Place a rack inside the roasting pan. Set aside.

In a bowl combine 2 Tablespoons of Olive Oil with Rosemary, Thyme, Garlic and Paprika. Mix together to form a “paste”. Set aside.

For ease in cooking the 4 to 5 pound filet can be cut in two pieces prior to seasoning and searing.

In a large skillet heat the remaining 2 Tablespoons of Olive Oil over Medium-High heat. Salt and pepper the beef tenderloin and sear it on all sides and remove from the skillet.

Rub the “paste” on the outside of the tenderloin. Place on the rack in the roasting pan and place in the center rack of your oven. Bake for 30 to 45 minutes. Interior temperature should be between 145 and 160 degrees.

Remove from the oven and tent with foil for 15 minutes before serving.

Will let you know how our tenderloin turns out. Until next time… From our Butcher Block to your Table.

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Beef Wellington for Christmas

There is nothing like beef tenderloin to put an exclamation point on the Christmas dinner.  At the local meat market you can order your beef Mauri-1tenderloin.  It will be trimmed and the trimmings will be ground so you don’t lose one ounce of that delicious beef.  Whether you want to grill your steaks or create a masterpiece like Beef Wellington you should contact your local butcher shop to prepare the meat for you.

Beef Wellington

3 to 4 lbs. of Beef Tenderloin (fat trimmed)

Coarse Salt

Freshly Ground Black PepperBeef Wellington

3 TBLS unsalted butter

1 small onion, finely chopped

3 cups of mushrooms finely chopped

1.5 lbs. of frozen puff pastry, thawed

1 large egg, slightly beaten

flour for rolling pastry

Season the beef surface with salt and pepper.  Put in a heated skillet with the butter, and sear sides and ends of the beef (about 1 1/2 minutes each).  Put the beef in the refrigerator to cool.  Put onions and mushrooms in the skillet with the butter from searing the beef and cook until almost tender on medium heat.  Let the mushroom/onion mixture cool.  On a floured surface, roll puffed pastry until 1/4 inch thick.  It needs to be large enough to cover the beef.  Spread the beef with the onion/mushroom mixture.  Fold up dough to enclose tenderloin and chill for half an hour.  Brush with egg.  Cook at 425 degrees for 35 minutes to reach an internal temperature of 135 degrees.

Wishing you and yours the most memorable Christmas ever.  Until next time…From our Butcher Block to your Table.

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