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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
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 |
Directions:
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.
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