Tuesday, January 6, 2015

Beef Tenderloin Roast Recipe

It is always fun getting together with good friends. We always look forward to our Annual Neighborhood Christmas Party, which was held this year just a couple of days before Christmas Day.

In the last Sweet Southern Days post I was telling you about the delicious Christmas dinner menu and shared Kathy's Southern Salad recipe.  I mentioned I would share a couple more of the recipes from that fun evening.

Of all things, I totally forgot to take my camera to the dinner.  Fortunately, Kathy snapped some photos with her cell phone.

Janice's Beef Tenderloin Roast

Janice, our through the woods and across the road neighbor, prepared this delicious, melt in your mouth Beef Tenderloin Roast for everyone to enjoy.  She was good enough to share her recipe with all of us.

Janice's Beef Tenderloin Roast Recipe

Purchase a whole tenderloin being certain the silver-skin is carefully removed.

Prepare a "rub"  for the roast:
Janice tells us the below ingredients are an approximate amount and to use your judgement.
  • 4 teaspoon salt, she used Kosher salt
  • 2 tablespoons cracked pepper
  • 1 teaspoon white pepper
  • 1/8 cup fresh tarragon, minced leaves only
  • 3 tablespoons garlic from a jar
  • 1/2 cup olive oil
  1. Massage the "rub" into the meat very well!  Janice wore gloves to protect hands from    absorbing the garlic.  Meat can marinate in the refrigerator for up to 24 hours.
  2. Preheat oven to 350 degrees.
  3. Prepare grill and heat to the highest temperature to sear the meat.  Janice's grill heats up to around 550 degrees.
  4. When the grill is ready, put meat on to sear ... about 4 minutes on each side.
  5. Continue to turn meat until all sides are browned ... 2 to 3 minutes per side.  You must be present to keep the meat from over browning.
  6. Remove meat from grill and insert a meat thermometer.
  7. Place meat on a rack and let the drippings collect in a pan while in the oven.
  8. Place meat in the center of the 350 degree oven for about 30 minutes until the meat thermometer reads 130 for rare, but no higher than 140.
  9. Bring meat out of oven so meat does not continue to cook.
  10. If you cover the meat, be sure it is loosely covered and that you put a couple of holes to vent the meat.
  11. Tenderloin is very susceptible to turning to a pot-roast-like consistency if it is overcooked or steamed,  so this is a crucial part of the process.
  12. Janice did not cover the tenderloin until it was time to transport it to the party.
Janice was given these recipe instructions by Chef Mark Gross who lives here in Tallahassee.  She said she was very nervous, hoping the roast would turn out well.  As you can see from the above photo the tenderloin roast was perfectly cooked and looks delicious,  and it was.

I hope you found this recipe as interesting as I did and wish you luck if you try cooking this tenderloin roast recipe.

Blessings to you on this sixth day of the New Year wherever you may be.

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