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Beef Tenderloin

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Savory and juicy, this dish is the perfect roast for your holiday meal.

Yields:

8

Prep Time:

0

hours

15

mins

Total Time:

1

hour

0

mins

2 1/2
lb.

center-cut beef tenderloin tied by your butcher

1
tbsp.

olive oil

Coarse salt and ground pepper

  1. Preheat oven to 425 degrees F. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
  2. Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 to 135 degrees F for rare, 135 to 140 degrees F for medium, and 150 degrees F for well done, 30 to 45 minutes, depending on desired doneness.
  3. Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and béarnaise sauce, as desired.



<p>Potatoes, butter, and salt are all you need to make this gorgeous, golden layered side dish. A great “and potatoes” for your meat main course.</p>
<p><b>Recipe:</b> <b>Potatoes Anna</b></p>
<p>” data-src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f6582a07d00_-_a100453_1203_tenderloin_sxl.jpg?crop=1xw:1.0xh;center,top&resize=480:*” title=”Potatoes Anna”></img></picture></div>
</p></div>
<p><span>Courtesy of Martha Stewart</span></p>
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