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Beef Tenderloin
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Ingredients
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Yield: 10-15 Servings
Total Cook Time: 2½-4½ Hours
Ingredients
5 pounds beef tenderloin
Rub
1 bunch parsley
1 bunch cilantro
2 sprigs rosemary
1 bay leaf
1 large shallot
2 cloves garlic
¼ cup grapeseed oil
2 tablespoons salt
1 tablespoon coriander
1 tablespoon black pepper
½ teaspoon red pepper flakes
Total Cook Time: 2½-4½ Hours
Ingredients
5 pounds beef tenderloin
Rub
1 bunch parsley
1 bunch cilantro
2 sprigs rosemary
1 bay leaf
1 large shallot
2 cloves garlic
¼ cup grapeseed oil
2 tablespoons salt
1 tablespoon coriander
1 tablespoon black pepper
½ teaspoon red pepper flakes
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Preparation Method
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1. In a food processor, puree rub ingredients into a paste.
2. Spread rub on all sides of tenderloin. Cook immediately or cover with plastic wrap and marinate overnight in the refrigerator.
3. Place roast on enameled broiler pan. Slide pan into oven at rack position “2.” Insert temperature probe into center of the thickest part of the roast, taking care to fully cover the metal shaft. Insert opposite end of the probe into the oven receptacle. Select Slow Roast, Beef, and Beef Tenderloin; we recommend 3 hours and 137°F for the probe temperature.
4. Optionally, after the tenderloin is complete, sear it on a grill for more flavor.
2. Spread rub on all sides of tenderloin. Cook immediately or cover with plastic wrap and marinate overnight in the refrigerator.
3. Place roast on enameled broiler pan. Slide pan into oven at rack position “2.” Insert temperature probe into center of the thickest part of the roast, taking care to fully cover the metal shaft. Insert opposite end of the probe into the oven receptacle. Select Slow Roast, Beef, and Beef Tenderloin; we recommend 3 hours and 137°F for the probe temperature.
4. Optionally, after the tenderloin is complete, sear it on a grill for more flavor.
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