Take a moment and think about how traveler-types describe the Arizona heat. “Oh sure, it’s hot, but it’s a dry heat.” Oh ya? To most of us, that’s still hot. And that’s what I think of when making tenderloin. People say “oh sure it’s tender, but it just doesn’t have as much flavor.”
Well, guess what. At the end of the day, tenderloin, and it’s steaked-out offspring, filet mignon, are still freaking unbelievable. That said, if you’re looking for a roast — particularly heading into the holidays for large family gatherings (or small ones with large appetites), and you’re worried your roasting skills aren’t up to snuff, think about a tenderloin.
For me, tenderloin gets the “any idiot” seal of approval. Because it’s naturally going to be the most tender cut of beef there is, it’s downright hard to mess this up. Any idiot can do it — and any idiot HAS done it as you see by my photos. Recently, I roasted an herb tenderloin. I’ve roasted before — most recently pulling off a beer and brown sugar ball tip, brined eye of round roast, and herb-rubbed top round by simply following the instructions found on the free Roast Perfect app.
I’ll admit, I was worried about the others, because they tend to be a bit more unforgiving if not cooked properly. The tenderloin, though? That’s like having Bo Jackson in your backfield in a game of Tecmo Bowl. It’s the LeBron James of beef. It’s William Shakespeare walking in on open mic night. More clearly stated: if you’re gonna make it, it’s gonna be good. So follow along …
- 1 (5-pound) [i]Certified Angus Beef[/i] ® peeled tenderloin
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
- 1 tablespoon crushed dried rosemary
- 2 teaspoons coarse kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons dry mustard
- Preheat oven to 450°F.
- Combine herbs, salt, pepper and dry mustard in a small bowl. Place tenderloin on rack in shallow roasting pan; rub seasonings evenly onto beef.
- Roast for 15 minutes; reduce heat to 325°F and roast approximately 1 hour for medium doneness (135-140°F on thermometer).
- Remove from oven, tent loosely with foil and rest 15 minutes before carving
Voila! A tenderloin roast is the perfect way to make it appear as if you’re a roasting pro. Just follow the step-by-step instructions in the Roast Perfect app. It’s great for pleasing the family, and also works as a nice substitute for flowers if you’re trying to dig outta the dog house with the wife. Happy roasting!