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Father Tim's Beef Tenderloin Recipe
|Garlic powder||1 Tablespoon|
|Ground black pepper||2 Teaspoon|
|Cayenne pepper||2 Teaspoon|
|Italian seasoning||1 Tablespoon|
|Creole seasoning||1 Teaspoon|
|Beef tenderloin||5 Pound (1 Piece)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Mustard horseradish sauce||1⁄2 Cup (8 tbs)|
Calories 473 Calories from Fat 236
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 152 mg
Sodium 1671.8 mg69.7%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.3 g5%
Sugars 2.7 g
Protein 51 g101.7%
Vitamin A 24.2% Vitamin C 4%
Calcium 6.5% Iron 24.4%
*Based on a 2000 Calorie diet
Rub the beef with the oil.
Coat both sides of the beef with the spice mixture.
Wrap tightly in aluminum foil and refrigerate for at least 8 hours or overnight.
Preheat the oven to 500°F.
Remove the beef from the refrigerator, remove the foil, and place on a rack on a roasting pan.
Roast for 15 minutes, then reduce the temperature to 375°F and continue to bake until desired doneness is reached.
Use an instant-read thermometer to test the internal temperature of the meat.
A temperature reading of 125°F indicates the meat is rare, 130â€”135°F for medium-rare, 135â€”140°F for medium, 140â€”150°F for medium-well.
Remove from the oven and let the meat rest for 10 to 15 minutes before slicing and serving.
Serve with Mustard Horseradish Sauce.