Jump to content


Herb Encrusted Beef Tenderloin - Christmas dinner

Recommended Posts

6.7 pounds whole beef tenderloin.  I did my best to trim it up, tie it and apply the goodness.  Fresh rosemary from the garden and fresh garlic finely chopped and blended with cream butter.  I also put a Stone mill beef seasoning on it (black pepper, red pepper, onion, course salt).  






Checking in on it!



It's now on the serving platter and resting under a blanket.  It smells so good!




I'll reveal the center once I get ready to cut it up!

Share this post

Link to post
Share on other sites

Thanks folks, I can't express how well this cook turned out.  At nearly $100 the pressure was on just a bit.  Doing it again for sure.  I could cut this with a fork, no lie.  

It did take some work to clean it up, I do wish I had taken more pictures of the process.  You have to cut a large side roast off and trim the fat/silver skin off.  You fold the tail over to make it match the thickness of the whole thing and tie it up.  

Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...