The tenderloin is, as the name suggests, a very tender cut of beef, which is traditionally oven-roasted. Many people serve the tenderloin roast piping hot and directly from the oven. Allowing the meat to rest before serving, however, can actually be beneficial. Giving the roast time to cool slightly also allows the juices to be redistributed within the tenderloin, making carving simpler and keeping the meat tender.
Things You'll Need
- Beef tenderloin, cooked
- Serving plate
- Aluminum foil
Place the cooked beef tenderloin on the serving plate.
Tear off sufficient aluminum foil to cover both the tenderloin and the edges of the serving plate.
Fold the aluminum foil in half, and press down gently to create a slight crease down the center.
Unfold the aluminum foil and place it over the tenderloin on the serving platter.
Seal the edges of the aluminum foil loosely over the edges of the serving platter.
Tips & Warnings
- Ideally, the beef tenderloin should be allowed to rest under the aluminum foil tent for at least 20 minutes, but the meat can be kept warm for up to an hour if the foil is sealed around the plate properly.
- Photo Credit beef-meetcooked in broth image by Maria Brzostowska from Fotolia.com
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