Time 2h30m Number Of Ingredients 10 Steps:
Line a baking sheet with aluminum foil; set an ovenproof wire rack inside baking sheet. Pat beef dry. Place on wire rack; let stand at room temperature 1 hour. Preheat oven to 375ºF. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl; stir in oil. Brush mustard mixture evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat. Bake in preheated oven until a thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven; rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve.
Time 55m Yield 4 sevings Number Of Ingredients 4 Steps:
- In a small bowl, combine pine nuts and Mrs. Dash® Original Blend. Press evenly over surface of roast.
- To roast, place meat on rack in an open roasting pan. Insert meat thermometer in thickest part. Do not add water, do not cover. Roast at 425 degrees F for 40 to 50 minutes or until cooked through.
- Remove from oven; sprinkle with cheese if desired. Let stand 10 to 15 minutes before carving. For a more intense “cured” flavor, place seasoned roast in plastic bag and refrigerate overnight.
Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 500°F. Turn small end of beef under about 6 inches. Tie turned-under portion of beef with kitchen string at about 1 1/2-inch intervals. Place beef in shallow roasting pan. Brush with mustard. In small bowl, mix bread crumbs and remaining ingredients. Pat bread crumb mixture onto mustard-coated beef, pressing gently. Insert ovenproof meat thermometer so tip is in thickest part of beef. Bake uncovered 10 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until thermometer reads 135°F or150°F. Cover loosely with foil; let stand 20 minutes or until thermometer reads 145°F (medium-rare) or 160°F (medium). Remove string from beef before carving. Garnish with rosemary sprigs.
Time 1h25m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef. Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.
Time 45m Yield 12 servings. Number Of Ingredients 7 Steps:
Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
Yield Makes 10 servings Number Of Ingredients 7 Steps:
Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
Time 50m Yield 8 servings. Number Of Ingredients 8 Steps:
Rub tenderloin with 1 tablespoon oil; sprinkle with pepper and salt. In a large skillet, brown beef on all sides. Transfer to a rack in a shallow roasting pan., Combine mustard, garlic, 2 tablespoons thyme, 2 tablespoons rosemary and remaining oil; brush over roast., Bake, uncovered, at 425° for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing. Sprinkle with remaining herbs before serving.
Time 2h40m Yield 12-16 serving(s) Number Of Ingredients 14 Steps:
Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches. Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours. Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined. Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl. Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine. Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin. Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack. Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.). Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.
Time 1h15m Number Of Ingredients 8 Steps:
In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight). Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil. Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme. Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.
Time 1h5m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan. Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency. Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack. Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes. Remove from the oven and let rest for about 10 minutes before slicing into medallions.
