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How To make Show Off Beef Tenderloin
5 pounds whole beef tenderloin
up to 6 pounds,
:
trimmed 6 cloves garlic peeled & slivered
1 cup soy sauce
1/4 cup olive oil
1/2 teaspoon hot pepper sauce
1 cup port wine :
or other dry red
wine 1 teaspoon black pepper
1 teaspoon dried thyme :
or 1 fresh sprig
-- thyme 1 bay leaf
Make small slits in the tenderloin and insert the garlic slivers; set aside.
In a large bowl, combine all the remaining ingredients; mix well. Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade.
Roast the meat for 35 to 40 minutes for medium-rare or to desired doneness. Allow to sit for 15 minutes before slicing crosswise to serve.
Serves: 10 to 12
Notes: TV air date: September 14, 1998. Downloaded 09/07/98 from http://homearts.com/dynamo/main.jhtml?/98monr76.htm and formatted for Mastercook by K. Hudson Lipin.
Converted by MC_Buster.
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This beef tenderloin roast is a stunning main for your Christmas dinner table. It’s elegant, incredibly tender to the point where it feels indulgent, and worth every single penny.
The perfect medium-rare pink inside is coated in a garlic herb crust that adds a ton of flavor, and it's served with a creamy horseradish sauce that makes each bite so satisfying. Yes, beef tenderloin may be pricey, but this recipe is totally foolproof!
Once you make this recipe don't be surprised if your family assigns you to beef tenderloin duty every holiday from here on out. It's truly a Christmas dinner sensation.
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► TIMESTAMPS:
00:00 Intro
00:49 Tools you'll need
01:22 How to buy beef tenderloin
02:22 Tie tenderloin with butcher's twine
03:41 Make garlic herb butter mixture
04:23 Make horseradish sauce
05:26 Season tenderloin with salt and pepper
06:06 Sear tenderloin on the stove and add garlic herb butter mixture
07:08 Finish the tenderloin in the oven and cook to medium rare (or your preferred temperature)
07:31 Let the meat rest, slice, and serve with horseradish sauce
08:51 Taste test
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