10 star roast beef tenderloin

How To Make 10 star roast beef tenderloin

• 1

  poke the meat with a knife to make small slits all over. Set aside.
• 2

  mix the bouillon cubes, garlic, mustard, tomato paste, pepper and worcestershire sauce. pour in ¼ cup of boiling water to dissolve the bouillon. using the back of a wooden spoon, crush the cubes. keep crushing and stirring until you have made a nice thick paste.
• 3

  rub the paste all over the meat, rotating it to coat all sides well. transfer the meat to a roasting pan, cover loosely with foil and marinate for a minimum of 30 minutes or up to 1 hour in the refrigerator.
• 4

  while the meat is marinating, set the oven rack to the middle position of the oven and preheat oven to 425.
• 5

  pour enough water into the roasting pan to come to a depth of ¼ to ½ inch. place the pan in the oven and roast, covered with foil, for 15 minutes.
• 6

  emove the foil and rotate the pan. continue cooking and check after 10 minutes that there is still liquid in the pan; add ¼ cup of hot water if needed. roast for an additional 5 minutes for rare, an additional 15 minutes for med rare and 20 minutes for medium or until the center of the roast registers the desired temp.
• 7

  transfer the roast to a platter, cover with foil to keep warm and allow it to rest while you prepare the gravy.
• 8

  place the roasting pan with all of the drippings on a burner over med heat. scrape up the brown bits with a wooden spoon add the butter and stir. whisk in the wine, sherry and broth. add the cornstarch water mixture whisking until thickened - another 2 - 3 minutes.
• 9

  slice the roast and arrange on a platter.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card