Herb-Garlic Beef Tenderloin
- Servings: 12
- Course: Main Dish
Make dinner stress-free by cooking the beef tenderloin in an oven bag. Follow the package instructions to add flour, shake, then add meat. Then relax while your delicious main dish cooks in the oven. When completely cool, toss the bag to clean up! Are you lucky enough to have leftovers? Toss with a horseradish sandwich sauce for little sliders, serve alongside sliced mushrooms cooked in olive oil with a freshly ground black pepper, or use to top a homemade pizza along with Havarti cheese, sliced sweet peppers, and halved cherry tomatoes.
- 1 recipe Sweet Pepper Sauce (see recipe below)
- 1 pound beef tenderloin roast
- 4 cloves garlic, minced
- 1 1/2 salt
- 1 1/4 coarsely ground black pepper
- 1 teaspoon dried oregano
- Disposable oven bag
Preheat oven to 400 degrees F. Prepare Sweet Pepper sauce: set aside. Trim any fat and silver skin (thin pearlescent membrane running along top of tenderloin) from tenderloin. Sprinkle garlic over tenderloin. For rub, in a small bowl combine salt, black pepper, and oregano. Sprinkle evenly over tenderloin; rub in with your fingers.
Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place tenderloin in bag; close bag Insert an oven-going meat thermometer into the meat. Roast, uncovered, for 40 to 45 minutes for medium-rare (135 degrees F) or 50 to 55 minutes for medium (150 degrees F). Remove from oven and let stand 15 minutes. (Temperature of meat will rise 10 degrees more while standing.) Cut bag open on top; remove beef and slice. Makes 12 servings plus leftovers.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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