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Center Cut Tenderloin Roast Recipe

Center Cut Tenderloin Roast

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Average Rating:

Total Reviews: 68

Showing 21-30 of 68

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  • on January 03, 2010

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    Dude!

    I bought a whole untrimmed beef tenderloin at my local big-box store, butchered it by following AB's instructions in "Tender is the Loin 1" (I saved it on my DVR so I could watch step-by-step as I butchered!, and followed this recipe exactly.

    And it was exactly delicious! We had 4 people over for New Year's Day dinner, so I cut the tenderloin roast bigger than AB did on the episode.

    It was flavorful and ridiculously tender. Everyone absolutely loved it! I'll make this again sometime, I'm sure.

    I served it with Bearnaise Sauce (Tyler Florence's recipe, which was a perfect compliment.

    Thanks again, AB!

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  • on January 02, 2010

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    Family really enjoy this at Christmas!. I had to roast it a little longer because everyone in the family likes it medium! Would definitely do this again.

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  • on December 30, 2009

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    Wow, this is a special recipe. The tenderloin roast came out perfectly done, evenly cooked medium rare all the way through. Amazing! It did take 40 minutes exactly on the 250 degrees. I also only put a tiny bit cumin, and reduced salt some based on comments here. Most excellent! Next time, I will try making without cumin and make a horseradish sauce. Very nice roast! My husband was extremely impressed and kept saying YUMMY! (And I've never even made a beef roast before! Two thumbs up!

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  • on December 29, 2009

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    I LIKE MY MEAT WELL DONE, SO I DON'T KNOW HOW LONG TO COOK THE TENDERLOIN ROAST AT 250 DEGREES?

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  • on December 29, 2009

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    The recibe Alton has for 450 degrees is stuffed with Blue Cheese. Entirely different because of how the blue cheese acts. This recipe worked great.

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  • on December 28, 2009

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    I was very nervous preparing my first beef tenderloin for Christmas dinner. I prepared this recipe exactly as directed (except for the oven setting, and everyone raved about it. I took others' suggestions and increased the oven temp to 375, using the same cooking times. This is a really great recipe!

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  • on December 28, 2009

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    No kidding Todd, ovens vary as well as cooks, experience, manners, etc.

    I often cook my 1 to 1 1/2 lb roasts at 375 for 50 minutes because I don't like my meat blood rare.

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  • on December 26, 2009

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    This was very easy to make and was a hit Christmas day. I wanted something other than turkey and had a tenderloin in the freezer. yes it does take longer than stated at 250, but it is well worth the weight. The seasonings were perfect, just be careful with the cumin. The roast came out so tender we were able to cut it with a butter knife.

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  • on December 26, 2009

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    250 degrees is the correct temperature. Just because yours takes longer doesn't mean the recipe is wrong. Was your cut the exact same size as Alton's? Are you using the same oven as Alton? There are too many variables in cooking.

    Don't cook this for a meal for 15 people that has to be on the table at 6:00PM, for your first time.

    Mine turned out great! And it did take 20 minutes to cook! The next time I'll cut back on the black pepper and salt. My wife and kids thought it was too much.

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  • on August 02, 2009

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    This is a terrific recipe that my wife and I enjoy a great deal but we find that it takes waaaaaaaaaaay too long at 250? . After 20 minutes, as the recipe specifies, it's not even close to rare. I seem to remember seeing Alton make this or something like it on Good Eats and I'm pretty sure he roasted it at 450? . Whether he did or not, that's what I'm doing from now on.

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