RhodeyGirl's Roast Beef Tenderloin
Everyone has a dish or a type of food they are hesitant to cook. For me, for the longest time, the two things I hated to do were cook shrimp and make risotto. I feel like I finally conquered those fears (and techniques) in 2009. 2010 brings new challenges.
The first challenge? Roast beef tenderloin.
Roast tenderloin has made a presence at family gatherings since I was a little girl. However, I never really loved beef and therefore never paid attention to how to prepare it! Last year Auntie Daniela instructed me on how to make the roast for Christmas Eve, but I overcooked it and it was dry. This year I didn’t even attempt it, and left the roast mastery to her! When my husband and I (I still am obsessed with saying “my husband”!!!!) decided to host Armenian Christmas, we decided to go all out, including roasting a tenderloin! Tenderloin is lower in fat than other cuts of beef, so it was the right match for us.
Do you know how simple it actually is??? I had no idea. The day before and of the party I made a few phone calls to my aunties to ask for advice on various dishes I was making (namely the vegetarian stuffed grape leaves and the roast). I made the rookie error of attempting new dishes on guests, but beef tenderloin is pricey and we wouldn’t buy it otherwise. Luckily, the dinner turned out to be one of the best I have ever prepared. I am very critical of my own cooking, so for me to say that is a big thing. I learned the key to roast is not overcooking it!
RhodeyGirl’s Roast Beef Tenderloin
1- 4.5 lb beef tenderloin, trimmed and tied (your butcher or meat department of your local market will usually do it)
3/4 cup chopped parsley
2 heaping tbs minced garlic
1 tbs Borsari spice blend
1 tbs kosher salt
1 tbs cracked pepper
olive oil (about 1/4 cup?)
Put the tenderloin on the rack of a roasting pan. Mix together the parsley, spice blend, minced garlic, salt & pepper. Rub it all over all sides of the meat. Drizzle the oil over it and rub it on all sides as well. Pour about 1 inch of water in the pan so that the drippings don’t burn while baking. Let it sit on the counter for about 30 minutes so it doesn’t go into the oven super cold.
Preheat the oven to 400 degrees. Put the roast in the oven for 30 minutes at this temperature. Lower the heat to 350 degrees, and cook for about one hour until it reaches the desired level of doneness. (Use a meat thermometer in the thickest part of the roast to confirm: 135°F for medium-rare; 150°F for medium). Pull the pan out and tent with foil. Let rest for 20 minutes before slicing and eating. Enjoy!