Nướng thăn nội bò bằng thảo mộc
Thăn bò Angus đen bọc thảo mộc của chúng tôi là câu trả lời cho kế hoạch ăn tối của bạn! Phần nạc nhưng mọng nước và thanh lịch này có thể tan chảy trong miệng bạn rất ngon, nhưng cũng rất dễ làm.
Herb-Crusted Beef Tenderloin Roast
Every seasoned cook should have a beef tenderloin recipe in their repertoire, and this Herb-Crusted Beef Tenderloin is sure to earn a spot on your family’s holiday menu year after year. Simple to execute for first-time holiday hostesses but stunning enough to wow the whole family, this recipe checks all of our boxes this holiday season. It will satisfy everyone at your table, from Grandma and Grandpa to the youngest tikes. As an added bonus, this oven-roasted beef tenderloin requires minimal fuss or prep time, leaving you with plenty of time to focus on sides and—of course—dessert.
1 Black Angus Beef Tenderloin
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon coarse grind black pepper
3 tablespoons olive oil, divided
12 ounces fingerling potatoes, cut lengthwise in half
12 ounces new potatoes, cut in half
4 large shallots, peeled, cut lengthwise into quarters
Preheat oven to 425°F. Combine basil, thyme, parsley and pepper; stir in 1 tablespoon oil. Press evenly onto all surfaces of beef roast.
Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside. Toss potatoes and shallots with remaining 2 tablespoons oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables, cut-side down.
Roast beef in 425°F oven 35 to 45 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 425°F. Stir vegetables; continue roasting 8 to 10 minutes or until potatoes are tender and browned.
Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.