Beef Tenderloin With Bordelaise Sauce

Oxmoor House
12 to 15 servings


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1 (4- to 5-pound) beef tenderloin, trimmed
1 clove garlic, minced


Rub tenderloin with garlic. Place tenderloin on a rack in a shallow roasting pan. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.

Bake, uncovered, at 450° for 45 minutes or until meat thermometer registers 140° (rare). Cut tenderloin into 1-inch-thick slices, and arrange on heated platter. Serve with Bordelaise Sauce.

Created date

February 2010