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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
Serves 10-12
Ingredients:
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?)
water
Directions:
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!
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Hello! This is my first time leaving a comment on a blog, but I have been following yours for the past month or so. Anyway, I am planning my wedding for 2010 and we have decided to take our honeymoon in Bora Bora at the Hilton resort. I noticed you had just gone to Bora Bora as well and wondered if you had any tips for planning a vacation there. Do you have an email I could reach you at? Any advice would be appreciated. Thanks! Love your blog and reading about cooking/newlywed life
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RhodeyGirlTests Reply:
January 13th, 2010 at 11:56 am
Hi An- Email me at rhodeygirltests (at) gmail (dot) com. I would be happy to answer every question you have!
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We have beef tenderloin every Christmas Day, and I love it. I only attmepted to make it once, but I bought it before it was trimmed. That was a freakin’ chore!!
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My Aunt always made beef tenderloin for Christmas. It was always delicious and buttery and yummy. Unfortunately I can’t eat beef anymore but it sure was good! Your recipe sounds amazing as well!
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I love tenderloin! I’m glad you conquered it =D
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Isn’t it great when you conquer little fears like that? I like making stuffed pork tenderloin. It always looks super fancy but it’s pretty easy, lean and delicious
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Love your cooking challenges. Thanks for your great question on our blog. I responded to it but than thought I should comment here as well (though your comment sparked an idea for us – what a great post topic)
Anyways, we love food – all types of food. We love reading cookbooks, magazines, shows, etc. We love to see what people can do with food, but nowadays our view of food has changed. From suffering from food allergies and stomach issues your whole life it kinda makes you look at food differently. Food is our life, it fuels us for our everyday challenges. Going out to eat can be bit of a challenge though we try not to make a big deal of it. We try to keep things simple. I wish we had better stomachs so we can eat what we used too, but than again we love where we are in life. We love the raw foods we eat, because not only do they taste amazing they look amazing. I just wish more restaurants offered food for all types of people! I hope that makes sense 
We love learning and playing in the kitchen we new tools and/or ingredients, so that is where we spend our time. Creating new recipes with unique ingredients. 
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YUM!! I know The Husband would LOVE this – he eats all things beef. Thanks for the recipe
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