How to Serve Beef Rather than Turkey for Thanksgiving

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By psychonurse
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Beef tenderloin

I need to establish the fact that I am a turkey lover. But, having only another couple for Thanksgiving, my real feast this Thanksgiving, is roasting a beef tenderloin. A little priceier, yes, but it IS Thanksgiving! Here's my recipe:

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 well-trimmed center-cut beef tenderloin roast (2 to 3 pounds)
Seasoning: 2 tsp olive oil 2 cloves garlic, minced 1- 1/2 tsp dried basil 1 tsp coarse grind black pepper 1/2 tsp dried rosemary

Step 1

Oven should be heated to 425 degrees. Combine seasoning ingredients, and press onto all sides of beef roast. Use a rack in a shallow pan to cook the roast.
Step 2

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Don't add water, or cover meat. Roast in 425°F oven 35- 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
Step 3

Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Tent meat with aluminum foil and the temperature will continue to rise about 10degrees F to reach 145dereesF for medium rare; 160degrees F for medium.
Step 4

May be served with baked potatoes, or a spicy holiday rice.