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Posted on Wed, Dec 28, 2011 : 9:34 a.m.

Beef Tenderloin is an easy-to-make and versatile crowd-pleaser

By Peggy Lampman


Beef Tenderloin

Peggy Lampman | Contributor


The new Holiday Cookbook answers all of your cooking needs. Strapped for time? Check out the well-tested Super-Simple section.

Beef tenderloins may be expensive, but there are few crowd pleasers that are easier to make.

I'm roasting a tenderloin to serve alongside Roasted Garlic Mashed Potatoes; but a sliced tenderloin also makes wonderful appetizers. Combine mayonnaise and horseradish to taste, and serve thin slices of tenderloin with the horseradish-mayo and a sliced baguette.

Leftovers are a bonus. I'm using leftover beef for a tossed salad with gorgonzola and roasted peppers one night, and then cutting leftovers into slivers for New Years Eve canapes later in the week.


1, 3 pound piece, beef tenderloin
1 clove garlic
1 tablespoon plus 1 teaspoon minced fresh rosemary


1. If time allows, allow beef to stand at room temperature one hour.
2. Preheat oven to 425 degrees.
3. Rub tenderloin with cut side of garlic and coat evenly with 1 tablespoon of the rosemary. Generously season with kosher salt and freshly ground pepper.
4. Roast on a rack over a shallow roasting pan. After placing in oven, reduce heat to 350 degrees. Cook 35 minutes or until beef registers an internal temperature of 120-130 degrees for rare, 140 degrees for medium.
5. Let the tenderloin rest at least 15 minutes before slicing.

My new web site (packed with holiday recipes) has recently been launched. (! I'm a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at


Peggy Lampman

Wed, Dec 28, 2011 : 9:49 p.m.

Ummm...yummy yum yum, Gordon. Next time I'll skip the gorgonzola on my salad and smear it over the meat. And the butter will transform the beef. Thanks for the great tip!

Ron Granger

Wed, Dec 28, 2011 : 6:50 p.m.

Tenderloin is cheating. But it's the kind of cheating I can support.

Peggy Lampman

Wed, Dec 28, 2011 : 9:50 p.m.

Us cheaters must unite!


Wed, Dec 28, 2011 : 3:03 p.m.

Neat recipe: I sear mine then cook at 300 till 120. Rest it lightly covered for 15 minutes. Gains about 7 degrees. Not so good for you; but really tastes good is 2 tablespoons (non-salt) butter mixed with a 1/4 cup blue cheese. Smear it on the slices delicous. Have a really sharp knife and slice against the grain makes it very tender.