by Karin Calloway
There are many methods employed to roast a whole beef tenderloin, and I believe I’ve tried every one of them. Some call for a very hot oven with a short cooking time, others call for a moderate oven with a longer cooking time, and my favorite method is low and slow. Roasting a whole tenderloin in a low oven ensures that the tenderloin, from end to end, is all done to the same degree. So, if your family likes a tenderloin that’s medium or medium-rare, you aren’t stuck with end pieces that are well done with just a few medium-rare pieces in the middle. A simple Red Wine Jus made from a full-bodied wine along with shallots, fresh thyme and beef broth adds the finishing touch to this perfectly roasted special occasion cut of meat.
Transfer to a carving board, tent loosely with foil and let rest for 30 minutes. Slice and serve, drizzled with the Red Wine Jus. Makes 6-8 servings. Red Wine Jus
|
![]() Related Menus A Lighter Holiday Dinner Party Related Recipe Categories Main Dishes Related Products Asian Soups and Starters Chop Suey may have been America's introduction to the cuisine of the Orient, but over the years regional Chinese, Vietnamese and Thai cuisines have become an important part of the American culinary landscape. |