Photo: Alison Miksch

In honor of Beef Week, we'd like you to say hello to your new go-to, something special entrée, because this simple roasted beef tenderloin is absolutely foolproof. Starting with an easy rub that incorporates staple pantry ingredients, the meat is best left to chill for at least 8 hours to absorb maximum, succulent flavor. Perfect for a special occasion with a crowd or as an exceptional dinner option that will surely afford plenty of leftovers, beef tenderloin is a cut of meat that you should definitely familiarize yourself with.

Sara Tane
January 22, 2017

Welcome to Beef Week 2k17, where MyRecipes celebrates all things beef, all week long. Whether you plan on making it the centerpiece of your Super Bowl festivities (which is what recommend), or you just love a good hunk of meat from time to time, we’re right there with you: #beef #is #life. From sophisticated starters like steak-n-deviled eggs, to hearty, soul-warming soups like a beefy stew, we don’t discriminate when it comes to this one true love, beef.

Steak and Deviled Eggs image

Photo: Alison Miksch; Prop Styling: Audrey Davis; Food Styling: Cat Steele

Like any arbitrary week, it’s only right that we kick it off with a show-stopping KA-BAM, and thus, we give to you the Perfect Roasted Beef Tenderloin. Now, before you back out of Beef Week on account of apprehension and COWardice (pun most definitely intended), we encourage you to hear us out first. We understand that a beef tenderloin is anything but humble, however that’s no reason not to give it a try. This endeavor is not as overwhelming as you think, and it’s easily worth the time and money that goes into it.

The rub for our meaty masterpiece is made up entirely of simple ingredients that you already have and like any traditional tenderloin recipe, it needs to chill for 8 hours. Sure, that’s definitely a longer wait time than a lot of things you’re probably used to cooking, but those restful hours are truly where the magic happens. In a world of instant gratification, this beef recipe is a sincere, and succulent as hell, reminder that patience really is a virtue. Who knew that beef tenderloin could deliver such empowering life lessons? (We did.)

 

 

Now that you’re sold on the process and trust that the extra hours of waiting are all worth it in the end, allow me to silence your next objection. Yes, beef tenderloin is freaking expensive. If you’re making this for a special occasion (ahem, gentlemen, V-day is around the corner), bite your tongue and go for the good stuff next time you see your butcher. A quality cut of meat can really make all the difference in such a beef-centric recipe. However, if you’re looking to cut costs and don’t mind scaling down a little bit, some less expensive cuts of meat that you can substitute include eye of round (this sucker is born to roast, baby), a rib-eye steak, or even top loin. In the spirit of Beef Week (which is a spirit of love), all cuts are welcome here.

Crunchy Roast Beef Quesadilla Wraps image

Photo: Alison Miksch; Prop Styling: Audrey Davis; Food Styling: Cat Steele

My final, and perhaps most convincing argument to get your hands down and dirty for this show-stopping dish, is the possibilities which the leftovers will afford. From Taco Bell inspired Crunchy Roast Beef Quesadilla Wraps to Country-Fried Beef Biscuit Sliders, the fun doesn't have to stop at a simple beef tenderloin. We don't think leftover beef gets enough credit for the wide variety of dishes that it can be repurposed into for days to come. Mastering this flawless roast beef recipe is but a jumping off place for a variety of amazing meals to come. Which is why we are officially backing this particular beef as our official must-make food for Super Bowl 2017. 

However, if you're more of a traditionalist and just want to enjoy your tenderloin as is, allow us to round out this hearty tenderloin entrée with some sides and an obligatory glass of red wine (you swanky, beef-eating all-star, you). We recommend a starchy, roasted potato side for the ol’ Midwesterner’s glory combo of steak and potatoes. And while we’re here, let’s throw in a side of veggies because apparently people still eat those, too. We’re talking green beans with lemon and garlic, asparagus with balsamic roasted tomatoes, or maybe just a crunchy bowl of lemon-parmesan broccoli. Do. the. damn. thing.

But enough about vegetables, this week is for glorifying one thing and one thing only: BEEF. Whether you’re up for the challenge and decide to go for the gold, or you’re feeling like leaving your beef needs to the local burger shack, we’re not here to judge. If you love beef as much as we do, then celebrate with us (and hashtag any beef love you share #BeefMyWeek) all week long as we embark on a 7-day journey of relentless, red meat jubilation. Are you in or are you in?

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