Let The Meat Speak
Beef tenderloin probably is my favorite cut of meat, though we eat it only on very special occasions due to the high cost. I used to be so afraid to make this pricey meat because I was sure I'd ruin it! But then I learned that roasting nearly perfect beef tenderloin is actually quite easy to do. In fact, I think one has to really work to wreck this wonderful cut of beef. The key is to keep it simple and let the meat speak for itself.
Beef tenderloin is that good!
When beef tenderloin goes on special - and that's a relative term, I realize - I've been known to invent a special occasion as an excuse to make it. It's that good. Beef tenderloin is a perfect example of how good quality ingredients prepared simply make for something that is really special.
Dinners during the holiday season when we are celebrating the blessings of our lives, it's even more special. This Christmas Eve, we prepared beef tenderloin, balsamic roasted Brussels sprouts, potato gratin with regular potatoes and sweet potatoes, and a simple salad. Everyone at the table was very happy. It would make a wonderful New Year's Eve meal.
Beef tenderloin is one of those roasts that is delicious as is or with a sauce of your choosing. And leftovers are spectacular for things like lunchtime sandwiches or a beef Caesar salad. Or just plain snacking - for us, not a scrap is wasted.
How to cook beef tenderloin
Perfect Beef Tenderloin
Side dish for beef tenderloin
Balsamic Roasted Brussels Sprouts
Love beef? Here are a few more recipes