Beef Tenderloin Tips
Here are some Beef Tenderloin Tips with a delicious recipe, perfect for Christmas or New Year’s, offering a tender, flavorful holiday entree. Serves 8-10.
Ingredients
- 1 5-lb beef tenderloin, trimmed and tied into 2-inch sections
- 1 tablespoon extra virgin olive oil
- 5 cloves garlic, minced
- 2 tablespoon fresh rosemary, chopped
- 1 ½ tablespoon Lawry’s Salt and freshly ground black pepper, to taste
- Sea salt
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with foil for easy clean. Spray with cooking spray.
- Using paper towels, pat tenderloin dry.
- Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating:)
- Prepare the beef with twine: Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot. Once the end is tied, move your finger one inch above the first knot and wrap the long tail of the twine underneath and around the tenderloin.
- In a small bowl, combine the olive oil, garlic, rosemary, Lawry’s Salt and black pepper.
- Now add the seasoning all over the tenderloin gently pressing the mixture into the meat with your fingers, to adhere well to the meat. You want it pushed in all over.
- Next, randomly sprinkle more Sea salt and fresh cracked pepper on all sides. (It depends on your taste, but be sure to season liberally.)
- Place tenderloin onto the prepared baking sheet.
- Put a meat thermometer lengthwise into the meat. Place it in the oven until the temperature reaches an internal temperature of 125F to 130F degrees or medium-rare, about 1 hour or more, or until desired doneness. Let rest 10 minutes before slicing to redistribute juices.