Easy Beef Tenderloin and Gravy
List of Ingredients
2 to 2 1/2 lb. beef tenderloin
1 tsp. fresh thyme, chopped OR 1/2 tsp. dried
2 tsp. fresh garlic, minced
1 tsp. salt
1/2 tsp. black pepper, freshly ground
1 T. olive oil
Remove meat from refrigerator an hour before cooking. Preheat oven to 500F. Combine thyme, garlic, salt and pepper. Brush meat with olive oil. Rub seasoning mixture all over the meat. Place on a roasting pan. Place meat in oven, shut the door and immediately reduce heat to 400F.
Roast the beef for 30 minutes and check its internal temperature. At 125F, its center will be red and slightly warm. At 135F, the center will be pink.
Remove from oven, drape loosely with a piece of foil and let the meat stand for at least 10 minutes before trying to care it. Its internal temperature will rise a few degrees when it is standing. Slice as desired for serving. Makes 4 generous servings
Easy Pan Gravy for Tenderloin
Pan drippings from beef tenderloin
1/2 c. red wine
1 c. beef broth
salt and pepper to taste
3 T. butter
After roasting, remove beef from pan. Pour any excess fat from the bottom of the pan but do not scrape. Place pan over low heat on top of the stove. Add wine and stir to remove browned bits from the pan.
When the wine boils down to a tablespoon or 2, add beef broth. Add salt and pepper, adjusting for less salt if you are using a processed broth or concentrate of some kind. Simmer mixture until it measures about 1/2 c.
Cut butter in 3-4 pieces and add to pan. Remove from heat. Stir sauce rapidly with a fork or whisk to beat in the butter. Spoon sauce over individual servings of cooked beef. Makes sauce for 4-8 servings.
Creamy Beef Gravy
For a thick, creamy sauce, omit butter from previous recipe. Boil broth down to 1/2 c. Add 1 c. cream and boil a few minutes until thickened.
Recipe
Remove meat from refrigerator an hour before cooking. Preheat oven to 500F. Combine thyme, garlic, salt and pepper. Brush meat with olive oil. Rub seasoning mixture all over the meat. Place on a roasting pan. Place meat in oven, shut the door and immediately reduce heat to 400F.
Roast the beef for 30 minutes and check its internal temperature. At 125F, its center will be red and slightly warm. At 135F, the center will be pink.
Remove from oven, drape loosely with a piece of foil and let the meat stand for at least 10 minutes before trying to care it. Its internal temperature will rise a few degrees when it is standing. Slice as desired for serving. Makes 4 generous servings
Easy Pan Gravy for Tenderloin
Pan drippings from beef tenderloin
1/2 c. red wine
1 c. beef broth
salt and pepper to taste
3 T. butter
After roasting, remove beef from pan. Pour any excess fat from the bottom of the pan but do not scrape. Place pan over low heat on top of the stove. Add wine and stir to remove browned bits from the pan.
When the wine boils down to a tablespoon or 2, add beef broth. Add salt and pepper, adjusting for less salt if you are using a processed broth or concentrate of some kind. Simmer mixture until it measures about 1/2 c.
Cut butter in 3-4 pieces and add to pan. Remove from heat. Stir sauce rapidly with a fork or whisk to beat in the butter. Spoon sauce over individual servings of cooked beef. Makes sauce for 4-8 servings.
Creamy Beef Gravy
For a thick, creamy sauce, omit butter from previous recipe. Boil broth down to 1/2 c. Add 1 c. cream and boil a few minutes until thickened.
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