Prime Rib Tenderloin Roast

Name: Prime Rib Tenderloin Roast
Yield: 12
Ingredients: 1 (4-pound) well-trimmed, center-cut beef tenderloin; 2 tbsp extra-virgin olive oil; 3 cloves garlic, minced; 2 tsp dried basil; 1 ½ tsp freshly ground black pepper; 1 tsp dried rosemary; Roasted red onions, for garnish; Roasted portabella mushrooms, for garnish; Fresh rosemary sprigs, for garnish; 1 recipe Herbed au Jus, for serving (see below); 1 recipe Horseradish-Fennel Sauce, for serving (see below)

Celebrate a special occasion with a rich, succulent roast beef tenderloin.

Celebrate a special occasion with a rich, succulent roast beef tenderloin. A flavorful crust and tender center result from the dried herb rub and roasting in a hot oven, then resting before carving. Enjoy with Herbed au Jus or Horseradish-Fennel Sauce—or both!

Makes 12 servings

Ingredients

1 (4-pound) well-trimmed, center-cut beef tenderloin
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
2 tsp dried basil
1 ½ tsp freshly ground black pepper
1 tsp dried rosemary
Roasted red onions, for garnish
Roasted portabella mushrooms, for garnish
Fresh rosemary sprigs, for garnish
1 recipe Herbed au Jus, for serving (see below)
1 recipe Horseradish-Fennel Sauce, for serving (see below)

Directions

Preheat oven to 425°F. Pat meat dry with paper towels. Combine olive oil, garlic, basil, black pepper and dried rosemary. Rub mixture onto all sides of tenderloin. Place tenderloin on a rack in a shallow roasting pan.
Roast 45 to 55 minutes or until internal temperature reaches 135°F for medium-rare doneness, or 55 to 60 minutes (150°F) for medium doneness. Loosely cover with foil and let rest 15 minutes. (Temperature of meat will rise about 10 degrees while standing.)
Transfer tenderloin to a serving platter and, if desired, garnish with roasted red onions, roasted mushrooms and rosemary sprigs. Serve with Herbed au Jus (see below) and/or Horseradish-Fennel Sauce (see below).

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