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Print Recipe
Roast Beef Tenderloin Recipe
Believe me, this is the easiest beef roast recipe. Even a beginner can handle it. The meat is incredibly juicy and tender. The degree of roasting meat you choose yourself, simply increasing the cooking time. I cooked medium rare roasting (weak roasting), so my family loves. I do not recommend cooking roasting above Medium well (almost fried). The meat will not be so juicy.
Cook Time 135 minutes
Servings
Ingredients
Cook Time 135 minutes
Servings
Ingredients
Instructions
  1. Immediately put the oven to warm up to the maximum, because the preparatory work will take no more than 10 minutes. My oven heats up to 275⁰C. Dry the tenderloin with paper towels. Prepare the olive oil, pepper mixture and salt.
    Immediately put the oven to warm up to the maximum, because the preparatory work will take no more than 10 minutes. My oven heats up to 275⁰C.
Dry the tenderloin with paper towels. Prepare the olive oil, pepper mixture and salt.
  2. To keep the tenderloin in shape, I tied it with twine. RUB the meat with oil and salt.
    To keep the tenderloin in shape, I tied it with twine.
RUB the meat with oil and salt.
  3. Roll in a mixture of peppers.
    Roll in a mixture of peppers.
  4. Spread on the grill or just on a baking sheet.
    Spread on the grill or just on a baking sheet.
  5. To prepare medium rare roast beef, leave the meat for 13 minutes in a preheated oven. The time is indicated at the rate of 10 minutes per 1 kg of meat. Then turn off the oven and do not open for 2.5 hours. The oven will slowly cool down and the meat will reach.
    To prepare medium rare roast beef, leave the meat for 13 minutes in a preheated oven. The time is indicated at the rate of 10 minutes per 1 kg of meat.
Then turn off the oven and do not open for 2.5 hours. The oven will slowly cool down and the meat will reach.
  6. The finished meat is thinly cut and served.Serve beef roast beef as a separate dish.
    The finished meat is thinly cut and served.Serve beef roast beef as a separate dish.

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