BEEF TENDERLOIN
Beef tenderloin is one of my favorite meals—my mom and I make it for almost every party we ever host. It’s an impressive dish to look at, but not too fussy to make. All you need to do is season the meat and cook it in the oven. Sliced thinly and presented on a big platter topped with mushrooms or fresh rosemary, it’s always greeted with enthusiasm. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 1 hour
1 (3-pound) beef tenderloin
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Salt
Freshly ground black pepper
2 cups arugula, for serving
- Preheat the oven to 500°F.
- Remove the beef from the refrigerator about half an hour before you want to cook it, to bring it to room temperature. Place it in a roasting pan. In a small bowl, stir the olive oil and garlic into a paste. Season with salt and pepper. Coat the tenderloin with the garlic paste, rubbing it in well with your hands. Roast for 15 minutes, or until browned.
- Lower the heat to 375°F, and cook for another 20 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to be sure (internal temperature of 145°F for medium-rare and 160°F for medium).
- Rest the beef for 10 to 15 minutes before slicing thinly and serving on a bed of arugula.
VARIATION 1 BEEF TENDERLOIN WITH MUSHROOMS: Top the tenderloin with Perfect Sautéed Mushrooms (here) before serving.
VARIATION 2 HERBY MUSTARD TENDERLOIN: Finely grate ¼ onion and mix it with 2 tablespoons dried mustard and ¼ cup chopped fresh tarragon or rosemary. Rub the tenderloin with the spread, and cook according to the original recipe.
