Kathy Baker's Beef Tender

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LOVE this recipe - this is the only way I've ever made beef tenderloin. It comes out perfectly cooked every time and is ridiculously easy to make. The first time I made it, I didn't have worstershire or lime juice, so I made it with just the garlic, s&p & butter and it was delicious.

FYI - for the horseradish sauce, I made the mistake of using low fat sour cream, and it did NOT turn out. The low fat sour cream is slightly sweeter than regular, and makes the horseradish sauce taste weird. Stick with full fat and it'll come out perfect every time.

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11/2 lb tenderloin. Followed recipie exactly except used just one clove of garlic. Came out fantastic! Even more tasty when thinly sliced. Ate it the next day with the horseradish spread on toasted bagels. The jalapeno grits also good warmed over for breakfast and served with crisp bacon. The cobbler was great as well. Will do filet like this again in future!

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I made this for a work party for my husband's company. I marinated the tenderloin overnight then let it come to room tempature for about 4 hours on the kitchen counter. I broiled it (in my electric oven for 10 min on the first side and 8 min on the second. It was warm all the way through and PREFECTLY medium/medium rare. AMAZING!!!!! I will never cook tenderlion another way. Delicious and SUPER EASY!!!!!

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Completely delicious! I have an electric oven and followed the recipe exactly. It was more medium than medium rare but was was still so tender. Will definitely make again!

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OK, went to Whole Foods, spent $60 something dollars on a beef tenderloin and followed the directions to a tee. 8 minutes and 5 minutes under the broiler, let it rest for the 1 1/2hrs. It came out Rare, very Rare. I would re-think the 5 minutes and up it to come to temp that you are looking for. It did say "cook to desire doneness" but with 13 minutes of broil, I wasnt sure how to gauge. Back in the oven on 500 so we can eat.......

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Absolutely the best ever! This is so wonderful and perfect, my family was begging me to make it again.

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Fool proof as long as you keep the tenderloin tightly wrapped after broiling. The meat was extremely juicy and tender. Even my husband (who normally eats his meat WELL done thought this was excellent. I marinated over night, let it warm to room temp before cooking and then followed the cooking directions. Thanks Stephanie. (BTW, I thought your were great on Law and Order

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I, like most people, was nervous to try this method~ if it didnt work we would be calling for pizza for Sunday supper!! Not only did it work AMAZINGLY well, it tasted even better! I also will only use this method for beef tenderloin! Thanks to Bobby's wife! :

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This is the best and easiest way to cook a beef tenderloin. I love the way it came out. I was afraid to put it under the broiler for such a short time, but it had a wonderful crust when I flipped the meat over. I took it out of the oven wrapped it up and let it finish cooking.

I will never cook another roast again without using this method.

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I was a little hesitant to spend a small bounty on a two lb tendorloin, so I asked my butcher to cut a 4" section of a whole tendorloin(about 3/4 lb. (which he did with a smile, thanks HEB I prepared and cooked it as instructed, but only let it sit about an hour. It wasn't has pink to the edges as Bobby's, but I prefer been pink with no blood. Also, I don't own anything super heavy, so I placed my foil bowl and beef in cast iron skillet. Worked like a charm!