Whole Beef Tenderloin

Whole Beef Tenderloin

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:
Roaster Oven
  • 1 whole beef tenderloin, 7 to 9 pounds
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 2 teaspoons thyme
  • 2 teaspoons salt
  • 1 teaspoon ground red pepper
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder

Directions

1. Remove rack from the insert pan. Pour 1 cup water into the insert pan and preheat roaster to 400°F.
2. Trim off most of the fat covering the tenderloin. Fold thin, flat end of the tenderloin back toward middle and tie with kitchen twine. This is so the roast will cook more evenly.
3. Combine all seasonings and rub over roast. Insert meat thermometer. Place roast on rack and place rack in roaster and replace cover.
4. Roast for 30 minutes before removing cover to check meat thermometer. Cook to a minimum internal temperature of 140°F for rare, 160°F for medium. It will take about 10 minutes per pound to reach this temperature.
- Visit www.foodsafety.gov for more information.

Serves: 14-20

Success Tip:
Be sure to use cotton twine in cooking. Twine that is coated or nylon-based will melt at oven temperatures and affect the taste and safety of the meat.

Substitution:
Use garlic powder in place of the onion powder. Or use 1/2 teaspoon of each instead of 1 teaspoon of onion powder.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top