Roast Beef Tenderloin

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photo by:kraft

Had rave reviews from guests and husband! I used the lower temp and longer oven time. Easy to make and so good!

posted by

a cook

on 4/8/2013

time

prep:

10 min

total:

1 hr 20 min

servings

total:

15 servings

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What You Need

beef tenderloin (5 lb.)

clove garlic, halved

Tbsp. flour

1/4

tsp. salt

slices OSCAR MAYER Bacon, halved

lb. fresh mushrooms, sliced

Tbsp. butter

Make It

HEAT oven to 450°F.

TRIM excess fat from meat. Place meat on rack in shallow roasting pan, folding under thin end of meat for even thickness. Rub with garlic; sprinkle with flour and salt. Top with bacon.

BAKE 45 min. to 1 hour or until 150°F. Remove from oven. Cover with foil; let stand 10 min. or until medium doneness (160ºF) before slicing. Meanwhile, cook mushrooms in butter in large skillet until tender, stirring occasionally.

SERVE meat topped with mushrooms.

Kraft Kitchens Tips

Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this succulent meat.

Variation

Prepare as directed, reducing the oven temperature to 325°F and baking 1 hour 20 min. or until 150°F.

Special Extra

Reserve the hot pan juices from the cooked meat; spoon over sliced meat.

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a cook

posted:4/8/2013

Had rave reviews from guests and husband! I used the lower temp and longer oven time. Easy to make and so good!

harperjn

posted:4/5/2010

This had a nice flavor and was really moist

faithvoss

posted:7/14/2009

This was wonderful! I also added my own seasonings, garlic powder, meat seasoning, and lemon pepper

MaryJane9333

posted:5/26/2007

easy easy easy and delicious! i prepared this for valentinesday. i used a whole pound of bacon and it was GREAT!!!.. i am making it again tonight :)

freekyred1

posted:1/22/2006

I used an elk tenderloin & it was excellent. I did add a little more bacon since elk is so lean, I will definately make this meal again.

a cook

posted:11/25/2005

Very easy to prepare. When I prepared this, I had a 2.6 pound tenderloin and I did not place the bacon strips on top and that did create a problem with the flour not absorbing into the tenderloin. I must have had a very lean tenderloin as there were no pan juices either! So I basted the tenderloin with some beef broth to deal with the dry flour on top. Even so, the tenderloin was extremely flavorful and juicy -- and done very quickly at the high heat.

Ginny1411

posted:10/26/2005

This recipe was very simple to follow, the beef was tender and flavorful. I used beef tenderloins instead of one large piece of meat. My entire family enjoyed sharing this meal and I will definately make this again.

wintermom9597

posted:11/10/2004

Delicious! Made for a special dinner and received raves.

midangel473

posted:2/10/2004

It make's me hungry looking at the picture so it has to be great to eat.

gahertk

posted:1/25/2004

Great recipe - very easy. Although it took a little longer than the recipe said. About 1:50 minutes at 350. The mushroom sauce was an added touch!