1/4 tsp. coarse kosher salt, coarse sea salt, or regular salt
Instructions
Heat oven to 425 degrees. Turn samll end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2 inch intervals. Place in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram, and salt. Insert ovenproof meat thermometer so tip is in thickest part of beef.
For medium-rare, roast 35 to 40 minutes or until thermometer reads 135 degrees. Cover loosely with foil and let stand 15 to 20 minutes until thermometer reads 145 degrees. For medium, roast uncovered 45 to 50 minutes or until thermometer reads 150 degrees. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 160 degrees. Remove string from beef before carving. Serve with pan drippings, if desired.
Originally Submitted
11/22/2008
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