Roasted Beef Tenderloin
By Wolf
Images
Serves
Makes 6 to 8 servings
Ingredients
- 1 (2 to 4 pounds) boneless whole beef tenderloin, tied with butcher’s twine
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Fresh ground pepper
Procedure
Bring tenderloin to room temperature. Position Wolf Gourmet oven rack to middle position. Preheat oven to 450°F in ROAST with convection.
Cut tenderloin in half. Rub each piece with olive oil. Place the tenderloin pieces on the roasting rack inside the baking pan. Sprinkle with salt and pepper. Insert the temperature probe in thickest part of tenderloin and set to 125°F for rare. When oven chimes, tenderloin temperature has been reached, remove from oven and tent with aluminum foil.
Allow the meat to rest for 10 minutes before slicing.
Tip: To achieve best results for the thinner end of the tenderloin, place the thinner piece in the front of the roasting rack and insert the probe in this piece. When the temperature is reached, remove the smaller piece from the pan and place on a cutting board to rest. Insert the probe into the thicker piece and continue roasting until the desired temperature is reached for that piece.
Cut tenderloin in half. Rub each piece with olive oil. Place the tenderloin pieces on the roasting rack inside the baking pan. Sprinkle with salt and pepper. Insert the temperature probe in thickest part of tenderloin and set to 125°F for rare. When oven chimes, tenderloin temperature has been reached, remove from oven and tent with aluminum foil.
Allow the meat to rest for 10 minutes before slicing.
Tip: To achieve best results for the thinner end of the tenderloin, place the thinner piece in the front of the roasting rack and insert the probe in this piece. When the temperature is reached, remove the smaller piece from the pan and place on a cutting board to rest. Insert the probe into the thicker piece and continue roasting until the desired temperature is reached for that piece.
Roasted Beef Tenderloin
By Wolf
Serves
Makes 6 to 8 servings
Ingredients
- 1 (2 to 4 pounds) boneless whole beef tenderloin, tied with butcher’s twine
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Fresh ground pepper
Procedure
Bring tenderloin to room temperature. Position Wolf Gourmet oven rack to middle position. Preheat oven to 450°F in ROAST with convection.
Cut tenderloin in half. Rub each piece with olive oil. Place the tenderloin pieces on the roasting rack inside the baking pan. Sprinkle with salt and pepper. Insert the temperature probe in thickest part of tenderloin and set to 125°F for rare. When oven chimes, tenderloin temperature has been reached, remove from oven and tent with aluminum foil.
Allow the meat to rest for 10 minutes before slicing.
Tip: To achieve best results for the thinner end of the tenderloin, place the thinner piece in the front of the roasting rack and insert the probe in this piece. When the temperature is reached, remove the smaller piece from the pan and place on a cutting board to rest. Insert the probe into the thicker piece and continue roasting until the desired temperature is reached for that piece.
Cut tenderloin in half. Rub each piece with olive oil. Place the tenderloin pieces on the roasting rack inside the baking pan. Sprinkle with salt and pepper. Insert the temperature probe in thickest part of tenderloin and set to 125°F for rare. When oven chimes, tenderloin temperature has been reached, remove from oven and tent with aluminum foil.
Allow the meat to rest for 10 minutes before slicing.
Tip: To achieve best results for the thinner end of the tenderloin, place the thinner piece in the front of the roasting rack and insert the probe in this piece. When the temperature is reached, remove the smaller piece from the pan and place on a cutting board to rest. Insert the probe into the thicker piece and continue roasting until the desired temperature is reached for that piece.