Roasted Whole Tenderloin of Beef

1. 1

   Preheat oven to 450F (230C).

2. 2

   Season beef with salt and pepper.

3. 3

   Fold the pointed end under and tie in place to form a cylinder of uniform thickness.

4. 4

   Rub the outside of the beef with oil.

5. 5

   Place on a rack in a metal roasting pan and roast for 16 to 20 minutes, turning beef halfway through, until a meat thermometer inserted in the center registers 125F (52C) for rare, or until desired doneness.

6. 6

   Transfer to a carving board and let rest for 5 to 10 minutes before slicing.

7. 7

   Meanwhile, place roasting pan over medium heat until juices are bubbling.

8. 8

   Add wine and boil for 1 minute, scraping up any brown bits from the bottom of the pan.

9. 9

   Serve beef with red wine jus.

* Per serving · 4 servings · Values may vary.

No additional tips available.