What happens when you cross my Ridiculously Tasty Roast Beef with my Roasted Tenderloin with Mushroom and Red Wine Sauce?
Well, you get this Ridiculously Tasty Beef Tenderloin, which happens to be a perfect option for a date night dinner in on account of its ridiculous level of tastiness and tenderness.
There is a trick to tenderloin though. Depending on how it’s cut, you may have to tie it up to ensure it cooks evenly. Don’t worry if you’re not sure how to tie up a tenderloin. I’ve included a link to a video in the notes of the recipe where Martha Stewart shows us how to tie tenderloin.
She also goes on to talk about how she lets hers come up to room temperature, which I do not recommend. I won’t go into the details here ( you can read about them HERE), but it’s not the first time I’ve disagreed with Martha on what’s safe/acceptable as far as temperatures and cooking beef.
Moral of the story is that this is a delicious option for a date night dinner in or a random Thursday for that matter. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
- 3 pound tenderloin, tied together
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons olive oil
- Preheat the oven to 425 degrees.
- Mix all the ingredients, besides the tenderloin, together in a small bowl.
- Rub the tenderloin with herb mixture on all sides. Put the tenderloin in a shallow roasting pan and roast in the preheated oven for 30 to 40 minutes.
- Remove the tenderloin from the oven when an oven-safe meat thermometer reads 135 degrees for medium rare or 145 degrees for medium.
- Transfer the tenderloin to a carving board and tent loosely with aluminum foil. For a juicy/tender slice of tenderloin, do not carve immediately. Instead, let the tenderloin stand, tented, for 10 to 15 minutes before carving.
- Cut the tenderloin into ½ inch slices, place on a plate, serve with your choice of sides, and prepare yourself for a mouthful of flavor. Enjoy!
- This video from Martha is a great guide for tying your tenderloin. However, I do NOT recommend letting your uncooked beef come to room temperature. Ever.