Tenderloin is the tenderest cut of beef. It literally melts
in your mouth. I experimented with a small piece (enough for two people) of
meat but if you are cooking for a large party, just increase the ingredient
amount accordingly. It was plenty for my husband and I. The potatoes and
peppers accompanied it very well. I like my meat cooked well so I cooked it
well but I know that many people prefer to have a pink hue in the middle. The
cooking time can be adjusted to attain that.
You may use leftovers for sandwiches and eat it along a side
of plain yogurt. Enjoy!
1 lb beef tenderloin
1 tbsp olive oil
2 tbsp white vinegar
1 tsp salt
1 tsp ground black pepper
2 tsp red crushed pepper
1 tsp dried mint
For Searing:
2 tbsp olive oil
Mix all ingredients and rub on the tenderloin. Refrigerate
over night.
Heat the 2 tbsp olive oil in a non-stick pan. Place the
tenderloin and braise 3-4 minutes on each side.
Heat oven to 400º F.
Place the pan with the tenderloin and cover with
lid or aluminum foil. Roast for about 45 minutes for a well cooked tenderloin.
Reduce cooking time for rare, medium rare, medium or medium well. Enjoy with
roasted potatoes and peppers.
Labels: Beef Dishes, Thoughts About Food and Cooking
