Carla Makes Roasted Beef Tenderloin |   Tasty Food

go ahead and let her if you want to say

that's me all I can think about is how

embarrassing everything I do is to my

son here's your tenderloin of beef in a

roast style it's the little black dress

of your holiday all right this is a

whole tenderloin and when we tie it you

can just fold that Center part over we

could just put salt and pepper on this

but we're going to push it a little bit

with garlic and rosemary so the first

thing I'm going to do is kind of just

eyeball it and I'm going to cut the

tenderloin in half and the next thing

I'm going to do is just work on the

garlic paste and the rosemary two cloves

of garlic a little bit of kosher salt I

can just use the side of the blade and

scrape it along and get some rosemary I

just stripped the leaves off kind of

pulling in the opposite direction from

the stem all right so now you can see

I'm seasoning this pretty aggressively

call this making it rain now I have the

paste I'm just using my hands near that

end and the reason that you tie the

tenderloin is because you want to make

the shape as uniform as possible so just

go finger tight if you go any tighter

it's gonna bulge while cooking the Spanx

this is beef Spanx this is gonna go into

the refrigerator for a day all right so

this is the one that somebody else did

yesterday and put it in the fridge so

that we could just keep filming and the

other thing that we did is that this has

been sitting out for a couple of hours

so it is no longer fridge cold and now

I'm going to sear it and then I'm going

into a very low oven two steps that do

two very different things

Pam has

when we are searing Oh Simpson don't set

yourself on fire we're adding a crust

and color to the outside of the Rose so

what I do want when this meat hits the

pan

I want to hear sizzle no sizzle not hot

enough all right that's a sizzle the key

thing while I'm searing

is periodically turning this and I want

to get it as brown as possible quickly

on the outside without sacrificing

having a really nice medium-rare to rare

center it really smells good it smells

like Christmas like a piney into the

rosemary you know being a pine who's

gonna make stuff up now I hope it's true

and this is going to go right in I'm

going to put it as far into the oven so

it's dead center hmm set a timer I want

to flip this every 10 minutes in there

if you put it into a nice low oven you

get a very beautiful even

okay ticket to to keeping there's really

no reason to mess around with your basic

horseradish creamy sauce

whole milk free yogurt sour cream

prepared horseradish salt and pepper

little lemon zest that's it

so us done alright another ten minutes

have elapsed and I want to get it out of

this pan but I do want it to rest so

give this at least fifteen minutes and

if you lose track of time and it goes to

20 or 25 that's fine so I'm going to

start at this wider end what I'm

noticing right away this is like 85 90 %

that Center rare beautifully cooked

super even you know the board bits are

the best alright I think this makes all

kinds of people happy especially the

cook who only has to follow the recipe

and comes out with something totally

perfect roast tenderloin horseradish

cream sauce