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Ingredients

• ✓ beef tenderloin roast
• soy sauce
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
3. 3 Bake in preheated oven for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium, 35 to 40 minutes (or cook to desired degree of doneness).
4. 4 Let meat rest for 10 to 15 minutes before slicing.
5. 5 Serve and enjoy.

By Debbie Wright

Ingredients

• ✓ beef tenderloin roast
• rosemary
• thyme
• bay leaf
• garlic
• shallot
• orange zest
• salt
• black pepper
• nutmeg
• clove
• olive oil

Instructions

1. 1 In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
3. 3 Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

By EDRUZAK

Ingredients

• ✓ beef tenderloin roast
• extra virgin olive oil
• garlic
• thyme
• rosemary
• sea salt
• black pepper
• sour cream
• horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 2 tablespoons olive oil, garlic, thyme, rosemary, 1 teaspoon salt, and black pepper in a small bowl; set aside.
3. 3 Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add tenderloin; cook until well-browned, 2 to 3 minutes. Flip tenderloin; turn off heat. Spread garlic-herb oil evenly over top and sides of tenderloin.
4. 4 Cook in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (50 degrees C), 25 to 30 minutes. Transfer tenderloin to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F (54 degrees C) for medium-rare.)
5. 5 Meanwhile, combine sour cream, horseradish, remaining 1 tablespoon oil, and remaining ½ teaspoon salt in a small bowl; chill until ready to serve.
6. 6 Carve tenderloin crosswise into ½-inch thick slices; serve with horseradish sauce.

By Carapelli Olive Oil

Ingredients

• ✓ beef tenderloin roast
• shallot
• olive oil
• salt
• pepper
• beef broth
• port wine
• tomato paste
• thyme
• bacon
• butter
• flour
• watercress

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. 2 In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. 3 Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. 4 Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
5. 5 Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. 6 Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

By Christine L

Ingredients

• ✓ beef tenderloin roast
• porcini mushroom
• water
• salt
• black pepper
• vegetable oil
• butter
• shallot
• salt
• tarragon vinegar
• veal stock
• heavy cream
• butter
• tarragon
• salt
• black pepper

Instructions

1. 1 Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. 4 Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. 5 Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. 6 Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. 7 Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. 8 Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

By John Mitzewich