Roast Tenderloin of Beef

Name: Roast Tenderloin of Beef
Yield: Serves 6 to 8

January 24, 2012

Recipe information

Step 1
A boneless ready-to-roast 4-pound tenderloin of beef serves 6 to 8. Timing: 35 to 45 minutes at 400°F, to internal temperature 120°F for rare, or 125°F for medium rare. Just before roasting, salt the meat lightly and brush with clarified butter. Set in the upper-third level of the oven; rapidly turn and baste with clarified butter every 8 minutes. For sauce suggestions, see page 51.
Simple Horseradish Sauce—Especially for Roast Beef
Step 2
Whisk 2 tablespoons Dijon mustard into 5 tablespoons bottled horseradish. Fold in 1/2 cup or so of sour cream, and salt and pepper to taste.

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