For the people who live for beef and love it from the depths of their souls or even for people who just like beef, this is your new roast recipe. I have served it now to approximately 20.5 people and every single one of them (especially the deep, down lovers of beef) LOVE this recipe. It is tender, it is juicy, it is all the things a piece of beef should be. If you cook it correctly and by correctly I mean – leave some red in the center for goodness sakes. Personally, I do eat the pieces with a little less redness, I know, I am not a very good carnivore. It is what it is. My Jeremiah though is a true carnivore. I am always amazed when I do slightly undercook a steak or whatever and I’m thinking, “No way he’s going to eat that…” But out of laziness I just wait and see what he does in the hopes that I don’t have to get up from the table and go cook his food a little more. But it never matters, so long as the steak is warm he will eat it. Blood and all. My kids all love it too, little meat-eaters. They’re so cute… Anyway, besides the fact that I don’t like mine very rare, I will admit that a touch of pink sure does help to make for a nice tender piece of meat. So I always shoot for medium-rare so everyone gets a piece they like. The key to cooking a roast, turkey, chicken really any piece of meat correctly is having a meat thermometer. You absolutely MUST have one or you will simply be guessing and while some are better at that than others (I have to say, I am pretty good at the guessing when it comes to chicken and turkey and the like) it still is just the easiest way and the most consistent to getting a properly cooked roast. My life changed when I purchased my first thermometer. All of a sudden my husband likes the roasts I fix, I like the roasts I fix and he also doesn’t mind the occasional “Yard Bird” as he likes to call it (Thanks Col. Sandelier for that little bit of terminology) so long as it is not over cooked. So here is a handy dandy little chart of desired temperatures:
| Cut | Weight | Approximate Roasting Time (based on meat directly from refrigerator) | Final Roasting Temperature (when to remove from oven) |
| Tenderloin roast (cooked at 425°F) | 1 pound | 35 to 40 minutes 45 to 50 minutes | 140°F (145°F medium rare after standing) 155°F (160°F medium after standing) |
| 2 to 3 pounds | 35 to 40 minutes 45 to 50 minutes | 135°F (145°F medium rare after standing) 150°F (160°F medium after standing) | |
| 4 to 5 pounds | 50 to 60 minutes 60 to 70 minutes | 135°F (145°F medium rare after standing) 150°F (160°F medium after standing) |
I never really pay too much attention to the times (probably because I am at high altitude and it usually takes longer anyway) but it gives you a rough estimate as to when to start checking it.
- 1 center cut beef tenderloin (about 2.5 pounds), trimmed and silver skin removed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic
- 2 teaspoons course sea salt
- 1 teaspoon freshly ground black pepper
FOR THE HORSERADISH SAUCE - 1 cup heavy cream
- ½ cup prepared horseradish sauce
- ½ teaspoon worcestershire sauce
- ½ teaspoon course sea salt
- Preheat the oven to 400˚
- In a small dish, combine the olive oil, rosemary, garlic, salt and pepper and stir to combine.
- Using your hands rub the oil and rosemary mixture all over the roast.
- Heat a large cast iron skillet (or any pan that can go in the oven) over high heat (if your stove gets super hot you might go with medium-high - mine doesn't get overly hot) and then place the roast in the skillet and brown all the sides. About 2 minutes on each side.
- Transfer the skillet to the preheated oven and roast according to the chart above until it reaches desired doneness.
- Remove from the oven and allow to sit for about 10-15 minutes to let the juice redistribute and then slice and serve with the sauce
TO MAKE THE SAUCE - Simply combine all the ingredients in a sauce pan and simmer until it thickens, about 10 minutes.
Recipe adapted from: Nordstrom Entertaining at Home Cookbook
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