- 2-4 lb. whole beef tenderloin
- - Au Jus (recipe below)
Arrange a 2-4 lb. whole tenderloin on an oiled broiler pan; tuck “tail” under for uniform thickness and even cooking. Roast in a preheated 425° degree oven 35-40 min. for rare (135° internal temperature) or 40-50 min. for medium (150° internal temperature). Arrange meat on a cutting board; cover with foil and let stand 10 min. before carving. Serve with Au Jus.
AU JUS: Pour ½ cup dry red wine, ½ cup water and ¼ tsp. Kitchen Bouquet Browning and Seasoning Sauce in the bottom of broiler pan. Warm over medium heat, stirring to loosen any cooked-on drippings; season to taste with salt and cracked black pepper.
Good to Know: A good instant-read thermometer allows you to check the temperature of the meat for perfect doneness. Insert thermometer in thickest part.