Photo: Belén Fleming of Belu Photography
Roast beef tenderloin is a special occasion dish that’s perfect to serve during the holidays; it’s the most tender cut of beef and always a crowd pleaser.
With this recipe you can roast the meat a few hours ahead of time and store it in a cooler until you are ready to serve it. It will hold its temperature.
This works great if you are entertaining and plan to serve dinner immediately following a church service or program. It also works well if you are bringing a dish to a friend or family member’s house.
Tenderloin works well as an entrée, but it can also be served as a heavy appetizer with soft rolls. Horseradish sauce or grainy mustard make great condiments.
Make Ahead Beef Tenderloin
Serves 8–10 as an entrée
- 1 whole beef tenderloin, trimmed (4–5 lbs.)
- 4 Tbsp. ghee
- 1 Tbsp. salt
- 2 tsp. freshly cracked black pepper
Preheat the oven to 475 degrees F. Place tenderloin on a parchment-lined baking sheet. Spread ghee all over the tenderloin. Sprinkle generously with salt and pepper.
Roast for 30-40 minutes or until the thermometer reads 135 degrees F for medium rare. Remove from oven and wrap tightly in aluminum foil. Place the wrapped tenderloin in a cooler. The tenderloin will hold for up to 2 hours in the cooler.
When you are ready to serve, unwrap tenderloin and slice. If serving right away, allow meat to rest for 10 minutes before slicing.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes you can visit emilysfreshkitchen.com or follow her on Instagram @emilysfreshkitchen.
