I had some guests come over for dinner and I got to make some special food! I had a great deal on some beef tenderloin so that became the main dish. I followed the recipe given on the Wegman's website.
I rinsed it in the sink with water and then I rubbed it with some of the Wegman's basting oil. This is oil already infused with herbs. I also sprinkled it with salt and fresh cracked black pepper. I seared it in my new stainless steel frying pan (yay!!!) and then cooked it in the oven at 350F for ...far too long.
I cooked it for about 55 minutes and then tented it under some foil for about another 20 minutes. This created a medium, barely medium rare. I personally like mine on the medium rare side. The pictures make it look a lot more pink than it really was.
I used the leftovers in quesadillas and Caesar salad!
Birthday Menu: Beef Tenderloin, Swedish baked potatoes, roasted onions and mushrooms, and a Gluten Free blueberry cobbler!
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| In a Caesar Salad! |
Beef Tenderloin
- Preheat oven to 350F. Rinse roast, rub with basting oil, salt and cracked pepper seasoning.
- Heat frying pan. Drizzle with some more basting oil. When pan is hot sear on stove for 10 minutes. Reduce heat to 350F.
- Roast tenderloin about 15-20 min per lb, until desired doneness. Check internal temp by inserting thermometer halfway into thickest part of meat.
- Transfer roast tenderloin to clean platter; let rest 10-20 min. Serve!
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