Sunday, March 29, 2009

Beef Tenderloin .

Company fare, definitely. This version came from Texas Cowboy Cooking, recipes from the Perini Ranch.

5 pound beef tenderloin, trimmed of fat and silver skin.
Olive oil
Steak rub (mix together the following)
1 tablespoon cornstarch
2 tablespoons salt
4 teaspoons ground black pepper
1 teaspoon dried oregano
4 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon granulated beef stock base

Take the tenderloin out of the refrigerator about 30 minutes before cooking and let it rest on the kitchen counter to come toward room temperature. Preheat the oven to 475°F. Make the rub while the tenderloin is resting.

Brush the meat with the oil and completely coat the tenderloin with the dry rub. Insert a meat thermometer. Place in an oven for 10 minutes at 475°F; lower the oven temperature to 425°F and continue cooking for about 20-25 minutes or until the thermometer ready 130°F for medium rare.

Remove the tenderloin from the oven and let it stand for 10 minutes before slicing. The temperature will continue to rise during this time.

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