Psalm 124:8
[8] Our help is in the name of the LORD,
who made heaven and earth.
4-5 lb beef tenderloin peeled extreme trimmed it out to 2 tenderloins
Got mine from Sam's club
There will be some small steaks and trimmings for stir fry as you trim
Overnight Rub
1 T whole black pepper
1/2 dried rosemary
1/2 t dried thyme
2 t garlic granules
1-2 T kosher salt
2 T brown sugar
2 T Aglio olio seasoning
Place herbs in bowl and crush with pestle
1 t olive oil rubbed on Tenderloins
Au jus
1 c Cabernet Sauvignon
1/2 c water
1/4 c Leeks, chopped
1/4 c Onions, diced
1 small Carrots, diced
2 T roasted Garlic
1/8 c Celery, diced
2 T Worcestershire sauce
Add to bottom of cooking pan with Tenderloin on top on a rack
Strain veggies and dip beef into au jus or serve on mashed potatoes
Trim roast of silver skin
Tie the roast
Combine rub ingredients in a small bowl
Dry tenderloin with paper towels,
rub outside with oil and roll in Herb mixture
Place tenderloin on a rack with pan underneath
Place in fridge overnight
Remove tenderloin from the fridge an hour before cooking
Preheat oven to 225°F
Bake until internal temperature reaches 120°F, about 70 min
Remove and rest 10 minutes
While the roast is resting, turn the oven up to 450°F
Place the roast back in oven, middle rack and cook until it reaches 125 degrees in about 10-15 min
Remove strings
Rest 10 minutes before serving
Serve with au jus or plain
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