Beef Tenderloin

If beef is the answer for: "what's for dinner tonight", then you'll love this recipe! I really enjoy cooking a big "meat" meal -- especially on the weekends. It is so wonderful as the smells waft through the house and coax everyone downstairs to taste what's cookin'.

This recipe is from my chef neighbor's recipe box. It's delicious and wonderful to serve the family or company!

Marinade/Rub:

1/2 cup olive oil,
1 bunch chopped flat leaf parsley (leaves and thin stems only),
5-6 fresh garlic cloves-minced
1 tsp black pepper

Mix together and then pour over/rub a 2 pound beef tenderloin cut at least 24 hours before cooking. Cover and refrigerate.



Cooking Directions:

Remove beef from the mixture and scrape off most of the garlic.

Salt meat generously (about 1 T per whole tenderloin).

Place in roasting pan on the rack. Heat oven to 400 degrees and then roast tenderloin for about 25 min. Check temp with meat thermometer (145-150 degrees for med. rare). Continue to roast, checking every 5 min. until desired temperature is reached.

NOTE: If the meat has not browned enough on the outside, you can broil it for a couple of min. to crisp it right before you take it out of the oven.

Remove from roasting pan and place on cutting board that can catch juices. Let stand, covered with foil for about 15 min. before carving. Then carve into 1 inch slices and serve.

Collect all the "jus" and put in a pitcher on the table to pour over the tenderloin. Serve with roasted vegetables and salad. Delicious!