ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Beef Tenderloin

Yield 16 servings


  • 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.

Oxmoor House Homestyle Recipes