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Title: Roasted Beef Tenderloin
Categories: Beef, Herbs, Sauces
Yield: 10 servings

4 lb Whole beef tenderloin;
- peeled (trimmed) and tied
2 tb Unsalted butter; melted,
- cooled
1 tb Soy sauce
2 ts Worcestershire sauce
1 ts Granulated sugar
Coarse salt & coarse ground
- pepper
Chopped parsley; to serve
Horseradish sauce; to serve

Take the beef out of the refrigerator an hour before
cooking so that it will cook evenly and not end up
overdone on the outside while the center is still cold.
Pat it very dry if it isn’t already.

Set the oven @ 450ºF/232ºC. Line a large sheet pan with
foil. Place the beef on the pan.

Mix the butter, soy sauce, Worcestershire sauce and
sugar in a small bowl until the sugar dissolves. Pour
the mixture all over the beef, using your hands to
spread it around. Sprinkle the beef generously with salt
(about 2 teaspoons) and press in an even coating of
pepper (about 1 teaspoon).

Roast until browned and a meat thermometer inserted in
the center registers 120ºF/49ºC for medium-rare (25 to
30 minutes). (Start checking at 20 minutes to make sure
you don’t overcook the meat.) Use the foil to lift and
transfer the beef with its juices to a cutting board.
Let rest for 15 to 20 minutes. The internal temperature
of the meat will rise 5 to 10 degrees as it rests.

Transfer the beef to the cutting board, reserving the
foil with its juices, and cut the beef into slices for
serving. Arrange on a serving platter and pour over all
of the juices from the foil and cutting board. Sprinkle
with parsley, if you’d like, and serve with the
horseradish sauce.

By: Genevieve Ko

Yield: 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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