Rub tenderloin with olive oil. Next rub on kitchen bouquet. Sprinkle on garlic powder, season salt, and Italian seasoning. Wrap tightly in foil and refrigerate over night.
Remove tenderloin at least 4 hours prior to roasting.
Preheat oven to 500 degrees F. Place foil package in the center of the rack for 15 minutes. Remove from oven, immediately lower oven heat to 250 degrees F. Let tenderloin sit on counter for 15 minutes. Return to oven at 250 degrees F for 15 minutes. (The tenderloin will be rare, if medium to well-done cook for another 15 min.) Remove from oven and let set on counter for another 15 min. Slice thin and cover with Au Jus. For well-done tenderloin, simmer in Au Jus.
Au Jus-
Mix 1 box beef broth & 3 tbsp. butter. Add a pinch of crushed thyme, a bay leaf, and ½ cup wine of your choice. Simmer for 10 min.
Au Jus needs to be very hot. The tenderloin will be very rare, by stacking or spiraling the tenderloin slices in the Au Jus, you can control the degrees of doneness. More well on the bottom, rare on the top.
Originally Submitted
4/10/2016
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