3lbs Beef Tenderloin on 275 Degrees How Long to Cook in the Oven

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This boring-roasted beef tenderloin recipe is different any other you've tasted and completely foolproof. Instead of the traditional 400 degrees for 35 minutes, y'all cook the tenderloin at 275 degrees for a niggling over an 60 minutes. The low-heat method is magic. Information technology produces a tenderloin that'southward juicy and tender and total perfection!

I know some of you may go with the menses on Christmas solar day, which is wonderful and very free-spirited of you, simply my family has e'er followed a very strict schedule. Information technology goes a picayune something similar this…

10am: Wake up in Christmas pajamas. (Since all immediate family members are now well over the age of ten, we accept come to appreciate the Christmas morning slumber-in. Hallelujah.)

10am-10:30am: Make coffee and mimosas and drag our enormous stockings into the living room and/or chamber of pick. Try to effigy out how to work the Christmas music on the tv while wearing whatever festive Christmas headgear my mother has given u.s.a. (reindeer antlers, glitter Santa hats, etc.). Bicker Banter with siblings.

x:30am-12pm. Open stockings. Ooooh and aaaah. Make a mess.

12-1:30pm: Set up brunch. Prep time varies slightly based on number of helpers my mom has (0-ane of her offspring) and the number of mimosas the helper has consumed (1-four).

i:30-2:30pm: Eat too much brunch.

ii:thirty-4:30pm: Open up presents in zombie-like country due to mass pancake consumption. Experience range of emotions based on presents given and received. Increase mess to terrifying proportions.

iv:30pm-vi:30pm: Dirt. Nap.

6:30pm-7pm: Debate whether or not to cook dinner.

7pm-10pm: Cook and eat Christmas banquet OR beverage champagne and eat random things in the kitchen.

10pm-11:30pm: Spotter Christmas movie and pass out surrounded by Christmas loot. (This time used to be reserved for crying over the fact that Christmas was over, but I stopped doing that in like 2009.)

As you lot tin see, Christmas is a very full twenty-four hours, and the schedule is pretty tight. Dinner provides the just real wiggle room, as it'southward always a game-time decision.

When I was younger, we were a lot more put together when it came to getting Christmas dinner on the tabular array. This was most probable because the day started at 6am, which bumped the schedule up four hours, leaving enough of time for cooking post-dirt nap. There was also a lot less booze involved.

During those early on, highly motivated years, we usually had beefiness tenderloin and Yorkshire pudding for Christmas dinner, the latter being my mom's specialty and probably the about delicious thing in the entire earth. We would all don our vacation best (in my case, that meant a green velour Juicy one-piece) and sit down to a festive family unit meal. Yep, there was one year that we ate grilled cheese, simply it was consumed by candlelight in the dining room, and nosotros considered information technology very civilized.

In recent years, we've lost serious momentum on the Christmas dinner front. Past the time 6:30pm rolls around, my mom and I are unremarkably even so in our pajamas, and the idea of cooking anything is just too much to comport. By and large, we determine to forego a fancy meal and just eat baguettes, cheese and charcuterie for dinner. It'due south very French.

However, this Christmas we're shaking things up a scrap. My newlywed sis is doing a romantic thang with her husband, and my lilliputian blood brother has decided to spend the vacation in Santa Barbara with my Dad. So, my mom and I (ability couple) have decided to do Christmas at my great uncle's house.

What does this mean for the same Christmas schedule, y'all ask? I'1000 not gonna lie, things aren't looking good. I may have to get dressed, there will be no sibling banter, and I'm worried I'1000 going to lose my dirt nap. I try not to think about it likewise much.

On the plus side, I have a feeling we'll exist bringing dorsum the traditional Christmas feast this year. I'grand banking on my mom rustling up some Yorkshire pudding, since I program to make the mother of all beef filets…Slow-Roasted Beef Tenderloin with Rosemary.

How to melt the best beef tenderloin

This beef tenderloin is different whatsoever other you've tasted. Like, slap yourself in the face amazing. I stumbled across the depression-rut method in Ina Garten'south Foolproof (my bible) a few months ago, and I decided to give her recipe a endeavor.

Instead of the traditional 400 degrees for 35 minutes, you melt the beefiness tenderloin at 275 degrees for a little over an hour. The result is the juiciest, most tender beefiness you've ever experienced. E'er. Information technology actually melts in your oral cavity, and surrounding the tenderloin with rosemary while it cooks infuses the meat with incredible herb season. The first time I tried it, I wanted to lift up the entire 4½ pound tenderloin, kiss it, and carry information technology triumphantly effectually the kitchen over my head like the Globe Loving cup.

I've fabricated Deadening-Roasted Beefiness Tenderloin with Rosemary iv times in as many months this fall, and information technology is really foolproof. The recipe is ideal for entertaining considering you can prep the beef in advance (which takes all of v minutes) and then pop it in the oven two hours before serving. No muss, no fuss. And people lose their shit. This is a absurdly simple dish that will solidify your status equally a domestic god(dess) in one roughshod swoop. Information technology'south perfection.

Beefiness Tenderloin Side Dishes

While I dearest beef tenderloin with Yorkshire pudding on Christmas, it goes beautifully with pretty much any side dish. If you need some inspiration, I highly recommend pairing information technology with:

• Mashed Carmine Potatoes with Cream Cheese
• Sweetness Potato Gratin
• 2 Potato Gratin with Herbs and Caprine animal Cheese
• Rosti Potatoes with Melted Leeks and Goat Cheese
• Hasselback Sweet Potatoes with Parmesan and Sage
• Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula
• 3 Cheese Cauliflower Gratin

Beef Tenderloin Sauces

Honestly, this beefiness is so buttery soft and juicy, information technology doesn't fifty-fifty need sauce, only if you're a die-hard sauce fan, I advise trying a ruddy vino or peppercorn sauce, or Ina'due south basil pesto mayonnaise.

Leftover Beefiness Tenderloin Recipes

Leftovers are a Godsend, since this filet is ridiculously flop common cold. Attempt information technology on crostini with a lilliputian goat cheese and pesto, or on a baguette with Dijon mustard and lots of creamy, melting brie. Hell, swallow it out of the fridge with your hands and go weird. No judgment.

Merry Christmas, friends! May your days be merry, bright, and filled with beefiness tenderloin.

Slow-Roasted Beefiness Tenderloin with Rosemary: (Serves half-dozen-viii)

*Recipe barely adapted from Ina Garten's Foolproof.

Ingredients:
1 whole filet of beef tenderloin, trimmed and tied (about 4-4½ pounds)
3 tablespoons extra virgin olive oil, divided
three½ teaspoons kosher salt
ii teaspoons fresh footing pepper
12-15 sprigs fresh rosemary

Preparing your Ho-hum-Roasted Beef Tenderloin with Rosemary:

-Pre-heat your oven to 275 degrees. Make sure that your oven temperature is accurate!

-Place your tenderloin on sail pan (I like to line mine with aluminum foil for easy cleanup) and pat the whole thing dry out using paper towels.

-Brush the beef on all sides with 2½ tablespoons of the olive oil. No brush? No trouble. Just use your hands to rub the oil over the meat.

-Season the beef with the common salt and pepper, making sure the entire tenderloin is given some honey. (It may seem like a lot of salt, only trust me, it volition brand your meat perfectly delectable.)

-Secure the rosemary sprigs to your tenderloin by threading them through the kitchen string tying the beef at 2-inch intervals. Castor the rosemary sprigs with the remaining ½ tablespoon of olive oil.

-Transfer your tenderloin to the oven and cook for i 60 minutes to 1½ hours until the internal temperature in the center of the meat is 125 degrees for rare or 135 degrees for medium rare. The best mode to go an accurate reading is to stick the thermometer horizontally through the end of the beef. (I know a half hour is a big window of cooking time, simply it will vary slightly based on the weight of your tenderloin. I strongly recommend checking the internal temperature of your beef later i hr to assess the situation.)

-Cover your cooked tenderloin with aluminum foil and let information technology rest for at least 20 minutes.

-Once rested, slice your beef thickly. Serve warm or at room temperature.

-I like to serve my tenderloin on a platter with some fresh rosemary sprigs for entertaining. No-fuss fanciness at its finest.

Beefiness. It'south what's for dinner.

*Recipe barely adapted from Ina Garten'due south Foolproof.

Slow-Roasted Beefiness Tenderloin with Rosemary

Author – Serena Wolf

Prep Fourth dimension: 10 minutes

Cook Fourth dimension: ane hr

Yields: 6 -8

• 1 whole filet of beefiness tenderloin trimmed and tied (about 4-iv½ pounds)
• 3 tablespoons extra virgin olive oil divided
• iii½ teaspoons kosher salt
• ii teaspoons fresh ground pepper
• 12-fifteen sprigs fresh rosemary

• Pre-heat your oven to 275 degrees. Brand sure that your oven temperature is accurate!

• Place your tenderloin on sail pan (I like to line mine with aluminum foil for piece of cake cleanup) and pat the whole thing dry out using paper towels. Brush the beef on all sides with ii½ tablespoons of the olive oil. No castor? No trouble. Merely use your hands to rub the oil over the meat. Flavour the beefiness with the common salt and pepper, making sure the entire tenderloin is given some love. (Information technology may seem like a lot of salt, but trust me, it will brand your meat perfectly delectable.)

• Secure the rosemary sprigs to your tenderloin by threading them through the kitchen string tying the beef at 2-inch intervals. Castor the rosemary sprigs with the remaining ½ tablespoon of olive oil.

• Transfer your tenderloin to the oven and cook for 1 hr to 1½ hours until the internal temperature in the centre of the meat is 125 degrees for rare or 135 degrees for medium rare. The best manner to get an authentic reading is to stick the thermometer horizontally through the end of the beef. (I know a half hour is a large window of cooking time, but it volition vary slightly based on the weight of your tenderloin. I strongly recommend checking the internal temperature of your beef after 1 hr to assess the situation.)

• Encompass your cooked tenderloin with aluminum foil and let information technology rest for at least twenty minutes.

• Piece your beef thickly and serve warm or at room temperature.

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Source: https://domesticate-me.com/slow-roasted-beef-tenderloin-with-rosemary/#:~:text=recipe%20a%20try.-,Instead%20of%20the%20traditional%20400%20degrees%20for%2035%20minutes%2C%20you,beef%20you've%20ever%20experienced.

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