Roast Beef Tenderloin 3 Ways
Here are three different ways to cook Beef Tenderloin. Remember to let your roast rest for a bit after removing from the oven because it will continue to cook.
Classic
1 Two to Six Pound Beef Tenderloin
4 Tablespoons Olive Oil
1 Tablespoon Minced Garlic
3 Tablespoons Rosemary
2 Tablespoons Thyme
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
Preheat your oven to 350° F. With 2 tablespoons olive oil lightly oil a roasting pan. Position the oven rack on center rack. In a small-size bowl combine 2 tablespoons of olive oil, garlic, rosemary, thyme, kosher salt, and pepper. Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven. Cook for about 35 to 55 minutes depending on target temperature. Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin.
Smoked Paprika
1 Two to Six Pound Beef Tenderloin
5 Tablespoons Olive Oil
3 Tablespoons Smoked Paprika
1 Teaspoon Oregano
Zest of 1 Lemon
Juice of 1 Lemon
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350° F. With 2 tablespoons olive oil lightly oil a roasting pan. Position the oven rack on center rack. In a small-size bowl combine 3 tablespoons of olive oil, smoked paprika, oregano, zest & juice of lemon, kosher salt, and pepper. Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven. Cook for about 35 to 55 minutes depending on target temperature. Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin.
Cajun Style
1 Two to Six Pound Beef Tenderloin
2 Tablespoons Olive Oil
3 Tablespoons Cajun Seasoning
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350° F. With 2 tablespoons olive oil lightly oil a roasting pan. Position the oven rack on center rack. In a small-size bowl combine Cajun seasoning, cayenne pepper, kosher salt, and pepper. Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven. Cook for about 35 to 55 minutes depending on target temperature. Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin.
Passover Menu Ideas
March 25 to April 2
There can be something wonderfully reassuring about sitting down to a dinner so traditional that you will know exactly what to expect. Each family has their own traditions and favorites. They’ve stood the test of time and families look forward to them year after year.
Seder Plate:
Hard Boiled Egg
Shank Bone
Horseradish
Haroset
Parsley Bouquet
Matzoh
Apple & Walnut Haroset
Persian Haroset
Gefilte Fish With Horseradish
Traditional Gefilte Fish With Carrots & Aspic Served With Matzoh
Traditional Chopped Liver
Pickled Herring In Onion & Sour Cream Sauce
Smoked Whitefish Salad
Herring Salad
Crudité of Fresh Raw Vegetables With Dip
Imported Cheese Board Garnished With Fresh Fruit
Chicken Soup With Matzoh Balls
Roasted Salmon
Traditional Brisket With Gravy
Filet of Beef
Roasted Whole Capon With Rosemary & Shallots
Roast Chicken
Free Range Turkey
Whole Boneless Fresh Turkey Breast
Rolled Spit Roasted Turkey Breast
Smoked Fish Platters With Olives, Capers & Lemons
Smoked Salmon Platter
Whole Boneless Large Whitefish
Matzoh Stuffing With Mushrooms & Caramelized Onions
Tzimmes of Sweet Potatoes, Carrots & Butternut Squash
Potato Pancakes With Applesauce
Potato Kugel
Spinach Kugel
Steamed Spring Vegetables With Dill
Herb Roasted Beets
Sautéed Root Vegetables (Turnips, Parsnips, Carrots, Haricots Vert & Wild Mushrooms)
Steamed Asparagus
Glazed Brussels Sprouts & Pearl Onions
Green Beans With Roasted Garlic
Lemon Meringue Cake
Chocolate Torte
Chocolate Almond Cake
Chocolate Glazed Orange Cake
Walnut Date Torte
Cheesecake
Raspberry Filled Yellow Cake
Orange & Lemon Sponge Cake
Sliced Fruit Platter
Fruit Salad
French Macaroons
Coconut Macaroons
Almond Macaroons
Meringue Clouds
Brownies
NOTE: For Baking Desserts Use Almond Flour, Kosher Potato Starch, Matzo Cake Meal or Matzo Meal As Substitutions. Check Recipes To Determine Which Are The Best Substitutions.
A Note About Grilled Steaks
Steak is perfect for the grill. A well marbled, cut thin and flat steak is made for searing over a bed of hot coals. A grilled steak is mouthwatering if it is brown and crisp on the outside and pink & juicy on the inside. There really isn’t an easier and less complicated dinner than a grilled steak with a green salad on the side. Plus, the cleanup is practically effortless. Most any cut of steak is great for grilling. The classics are rib eye, New York, filet, tenderloin and porterhouse. The lesser cuts are cheaper and usually every bit as tasty if they are marinated. A flatiron, chuck, skirt steak, hangar steak, top sirloin or tri-tip are lesser cuts of steak that I tend to marinate overnight. Steaks can be grilled as a single portion or larger steaks can be grilled whole and sliced for more than one. A steak is best cut 1 to 2 inches thick. If a steak is thinner, then the inside will be overdone before the outside is properly seared. If a steak is thicker then the outside, it will start to char before the inside is ready. Trim off all but a fourth of an inch layer of fat. The less dripping fat means fewer flare-ups.
Seasoning a steak is simple. All you really need is kosher salt and freshly ground black pepper. Some people like an herb crust. Chopping fresh herbs together in any combination is great. You can combine thyme, rosemary, oregano and/or oregano; however, you should always use rosemary. Mix the fresh herbs with kosher salt and freshly ground pepper. Rub onto the steak with some olive oil an hour or so before grilling. You should take the steaks out of the refrigerator about 1 hour before grilling to allow the steaks to come to room temperature.
Clean your grill with a wire brush and then prepare a hot fire. Oil the grill and put on the steaks. Your grill should be so hot that you shouldn’t be able to tolerate the heat for more than a couple seconds. Cook for 5 to 6 minutes. Turn the steaks over and cook for another 5 to 6 minutes. If your steak has a border of fat then turn this onto the grill by holding the steak up with your tongs. Sear the fat for 1 to 2 minutes. After you flip your steaks you should start checking for doneness after about 2 minutes. Press the back of your tongs into the steak. If it is rare it will be soft. If it springs a bit then it is medium rare. If it is resilient then it is well done. Keep testing by using the “back of the tong” method. You can check by cutting into the steaks, but I really think that it is better not to cut into the steaks. Keep working on the “back of the tong” method and you will become a good judge pretty quickly. I think that it is a good idea to take the steaks off of the grill when they are a little less done than you want them to be. They will continue to cook while they rest. A 1 inch steak will be grilled rare in about 8 minutes and for medium it should take about 12 minutes. Check your fire while the steaks are cooking. Move the coals as needed to make the fire hotter or cooler. If your fire flares up then move the steaks out of the flames right away or the fire will burn up your steak. This will form a black and acrid crust. When you remove your steaks from the grill let them take a little rest for a few minutes before serving. Resting stabilizes the internal juices so that they don’t run out excessively when you cut into the steaks. If you are not going to serve right away, make sure to cover loosely with aluminum foil to help keep warm. Don’t seal tightly or they will continue to cook.
Happy Grilling!
