Whole Roasted and Sliced Beef Tenderloin
Low carb casseroles, side dishes, and dessert (of class) recipes practise the all-time on the blog traffic-wise, but sometimes you need a recipe for an impressive meat course to get with them, and I've got y'all covered!
As an added bonus, this beefiness tenderloin recipe is great for people with dietary restrictions considering it's not only low carb, but also grain gratuitous, dairy free, egg free, nut free, Paleo, and even Whole 30 compliant!
This succulent whole roasted beef tenderloin recipe is 1 that I make pretty frequently for company (or when whole tenderloin goes on auction) considering it's both easy and impressive – definitely a win-win when yous're having guests.
Especially if yous want to relish yourself with your visitor rather than spending the entire time slaving away in the kitchen! Ugh – yes delight.
Another benefit to roasting a whole beef tenderloin when you're planning to entertain is that it can sit a long time later coming out of the oven before serving – and can even be served at room temperature or chilled with a sauce if you want to prepare it in advance.
Since there is no bone and information technology'due south a uniform size, it also lends itself perfectly to piece of cake slicing and serving – another plus if yous accept a expert sized group and don't desire to bargain with carving a turkey or a bone-in ham.
Roasting a whole beef tenderloin can seem intimidating at get-go – after all it'southward an expensive cut of meat that you don't desire to ruin! And while it tin can be the most sublime thing always when cooked right, information technology tin quickly take on a horrible, liver-similar season and texture if you overcook it.
Don't permit that stop y'all from trying information technology though – it'southward actually really easy if yous follow a few elementary rules.
A good meat thermometer is your friend in this case, simply even if you don't accept one yous can still become fantabulous results by paying close attention to your cooking time.
Another important factor is to brand certain your tenderloin is well trimmed (especially of that tough, inedible argent skin) and a uniform thickness all the manner across – otherwise the thinner tail cease will be overcooked and the thicker end will exist far too rare. TRAGIC.
Pretty much whatever grocery store meat department or butcher will trim information technology for you lot, but you tin can save a lot of money when you buy a tenderloin whole and trim it yourself – hither's a bang-up tutorial on how to trim a whole beef tenderloin for roasting.
If I'm making a whole beef tenderloin for a big crowd, I'll constrict the thinner tail end under and tie information technology to brand a compatible roast (again, your butcher may even exist willing to do that for you if you ask nicely!)
For this recipe I cut the tail off of the tenderloin so that I wouldn't need whatever ties under the prosciutto. My finished roast was about 15 inches long which will serve about 10 – 12 people if you're doing about three-5 thin slices each.
No worries if you're making it for smaller grouping – the leftovers are amazing cold with horseradish sauce or in all kinds of salad varieties. I've even cut it into cubes and turned it into Beef Stroganoff, beef stew, or an amazing chili con carne if we had a lot left over.
The flavor in this whole roasted beef tenderloin recipe comes from the paste of garlic and herbs that gets applied to the beef earlier you lot wrap it in the thin ribbons of prosciutto. Then the salty crust of crunchy prosciutto on top adds non simply nice flavor but also a fun textural element – and it'due south beautiful in the presentation.
This is definitely a low carb recipe that volition impress your guests! But no need to await until company is coming – make this anytime you can get a corking deal on a whole tenderloin. You're worth it dah-ling.
In instance you're planning a shindig using this recipe (and y'all should) here are some suggestions on what to serve it with:
Appetizers: Cheesy Spinach Puffs / Bacon, Braunshweiger & Pistachio Truffles / Bacon, Spinach & Feta Stuffed Mushrooms
Sides: Salary & Smoked Gouda Cauliflower Mash / Cheesy Ranch Roasted Broccoli / Wilted Beet Greens with Goat Cheese
Desserts: Bacon Chocolate Mocha Water ice Foam Cake / Pumpkin Cheesecake / Chocolate Zucchini Cupcakes with Mocha Frosting
Clarification
This impressive whole roasted beefiness tenderloin recipe is surprisingly piece of cake to pull off! Low carb, grain free, nut free, egg gratis, dairy free, Paleo and Whole thirty compliant!
- 1 raw, trimmed whole beef tenderloin (tail removed) – approximately 4lbs.
- 1 Tbsp raw garlic, finely chopped or crushed
- 1 Tbsp olive oil
- 1 Tbsp kosher common salt
- 1/iv tsp footing black pepper
- 1 Tbsp fresh parsley, chopped
- 4 oz deli sliced prosciutto
- Preheat your oven to 425 degrees
- Place your tenderloin on a clean cutting board.
- In a pocket-size basin, combine the garlic, olive oil, salt, pepper, and fresh parsley.
- Rub the garlic mixture all over and printing into the tenderloin on all sides.
- Gently wrap the tenderloin in overlapping ribbons of prosciutto until covered.
- Place the tenderloin on a cookie sheet or roasting pan.
- Roast at 425 degrees (F) for 26 – 28 minutes for rare, 30 minutes for medium rare, 35-40 minutes for well washed (it hurts me even to type those words but I know in that location are some of you that prefer it though I'll never understand why!)
- Please remember that these times are a general guideline because ovens and thickness of the tenderloin can vary – it's ever best to cheque information technology with a meat thermometer to be sure it's done the mode yous desire.
- Remove from the oven and let remainder for at least x minutes before slicing.
- Serve warm or common cold.
Notes
Approx nutrition info for a 4 oz serving: 380 calories, 32g fat, 0g carbs, 29g protein
- Category: Low Carb Beef Recipe
- Cuisine: Italian
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Source: https://www.ibreatheimhungry.com/prosciutto-wrapped-whole-roasted-beef-tenderloin/
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