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Roast Beef Tenderloin

Yield 16 servings

Ingredients

  • 1 (5- to 7-pound) beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper
  • 1 small carrot, scraped and sliced
  • 1 tablespoon finely chopped onion
  • 1/4 cup lemon juice
  • 1 (10 3/4-ounce) can beef broth, diluted

How to Make It

  1. Rub tenderloin with oil, salt, and pepper. Place carrot and onion in bottom of a shallow roasting pan. Place tenderloin on vegetables. Tuck narrow end under to make roast more uniformly thick. Pour lemon juice over tenderloin; cover and marinate at least 3 hours.

  2. Pour broth into pan; insert meat thermometer in tenderloin, if desired. Bake, uncovered, at 500° for 5 minutes; reduce heat, and continue baking, uncovered, at 350° for 55 minutes or until thermometer registers 140° (rare). Cut into thin slices.

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