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Oven Roasted Beef Tenderloin
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Brief Description
Roast beef tenderloin served with either Peppercorn Horseradish Sauce or Mediterranean Dipping Sauce.
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Main Ingredient
beef
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Category: Beef
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarradmin
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Posted On: Apr 10, 2017
Number of Servings:
Ingredients:
- 1 - three pound beef tenderloin roast trimmed
- 1 tablespoons - olive oil
- 1 1/2 teaspoons - kosher salt
- 1 teaspoons - ground black pepper
- 1 - recipe of either Peppercorn Horseradish sauce OR Mediterranean Dipping sauce recipes below
- 8 ounces - sour cream
- 3 tablespoons - prepared horseradish
- 1 tablespoons - snipped fresh chives
- 2 teaspoons - white wine vinegar
- 1 teaspoons - coarsely ground black peppercorns
- 1/4 cups - champagne vinegar
- 1/4 cups - finely snipped fresh tarragon
- 2 tablespoons - finely chopped shallot
- 2 tablespoons - chopped capers
- 2 teaspoons - Dijon mustard
- 1/2 teaspoons - salt
- 1/4 cups - olive oil
Directions:
(If making Peppercorn Horseradish Sauce, make first - since it needs to chill for an hour before serving).
For Roast Beef Tenderloin:
Preheat oven to 425 degrees F. Brush olive oil over meat. For rub, in a small bowl stir together salt and pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
Place roast on a rack set in a shallow roasting pan. Insert an oven-safe meat thermometer into center of roast. Roast for 35 to 40 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 55 minutes or until meat thermometer registers 150 degrees F).
Transfer roast to a cutting board. Cover with foil; let stand for 15 minutes. Temperature after standing should be 145 degrees F or 160 degrees F.
Slice meat across the grain and arrange on a serving platter. Serve with sauce(s).
For Peppercorn Horseradish Sauce:
Stir together the sour cream, horseradish, fresh chives, white wine vinegar, and peppercorns. Cover and chill at least 1 hour before serving.
For Mediterranean Dipping Sauce:
Whisk together champagne vinegar, tarragon, shallot, capers, mustard and salt. Gradually whisk in olive oil and serve.
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