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HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired. GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F.
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Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Cut the beef tenderloin in half crosswise. Pat dry with paper towels. If you have time, place the beef tenderloin in the fridge, uncovered, for 8-12 hours or overnight.
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Transfer roast to prepared rack. Roast until beef registers 125 degrees (for medium-rare), 40 to 55 minutes or 135 degrees (for medium), 1 hour to 1 hour and 10 minutes. Flip the roast halfway through cooking. In a large skillet over medium-high heat, heat vegetable oil until just smoking.
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Naturally, the beef tenderloin roast time will be different for this two-temperature method than for a single-temp method. For a 2½-pound beef tenderloin, roast the meat, uncovered, 20 minutes at 250°F. Then, turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to.
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Cook on medium-high to bring to a gentle boil then reduce the heat to low and simmer for 10-15 minutes, until it's reduced in half and is thick enough to coat the back of a spoon. Remove from heat and allow to cool while you assemble the roll ups. Thinly slice the beef against the grain and lay flat on a cutting board.
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Step 3. Mix the butter, soy sauce, Worcestershire sauce and sugar in a small bowl until the sugar dissolves. Pour the mixture all over the beef, using your hands to spread it around. Sprinkle the beef generously with salt (about 2 teaspoons) and press in an even coating of pepper (about 1 teaspoon). Step 4.
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Lightly season with salt and pepper. salt and pepper. On medium high heat in a cast oven skillet, sear meat on all sides (about 1 minute each side); don't forget to sear the ends. Place on broiler rack and bake uncovered at 325°F-475ºF for 12-20 minutes, depending upon how rare or done you like your tenderloin.
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Roast in the preheated oven at 425°F (220°C) for about 20-25 minutes or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature. Rest and Serve: Remove the beef from the oven and tent it loosely with aluminum foil once it reaches your desired temperature.
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Slather 3/4 of the butter onto the beef - top and sides (not underside). Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).
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Sear - Add the beef to a large cast iron skillet and drizzle olive oil over the top. Place in a 475ºF oven for 10 minutes to sear the meat, then lower the temperature to 300 degrees. Roast - Cook roast uncovered in the oven at 300ºF. Check temperature with an instant-read thermometer every 10 minutes.
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Preheat the oven to 425°F (220°C). Slice the beef tenderloin in half, then trim and tie it up (if it hasn't already been done by the butcher). Use paper towels to pat any excess moisture from the beef tenderloin, then season both sides with salt and pepper. Heat the oil in a large cast-iron pan over medium-high heat.
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04 Prepare the grill for indirect cooking over medium heat (350° to 450°F). 05 In a large skillet over high heat on the stove, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about ½ cup, 3 to 4 minutes.
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For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil.
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Put all the ingredients except the beef and the butter in a sealed bag. Now put the tenderloin inside and move it around so that it is completely covered in the marinade. Seal the bag and let it marinate for at least 2 hours. Put the oven at 450 degrees. Heat an oven-proof skillet to high heat on the stove.
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Heat oil in a large cast-iron pan over medium-high heat. Once hot, add the prepared beef tenderloin, rotating it slowly to sear for a few minutes on each side, to create a golden-brown crust (about 10 minutes). Brush herb butter all over the meat before placing it in the oven. Bake: Transfer pan to the oven and roast, uncovered, for just 10-20.
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Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
