Easter Feast with Australian Beef Tenderloin
Oven-Roasted Grass-fed Australian Beef Tenderloin is easier than you think to perfect! A touch of herb pepper salt, olive oil, and butter and you have a savory melt-in-your-mouth masterpiece!
My daughter designed an Easter brunch invitation that declared we were having an Easter Feast! A memorable Easter Feast I did prepare! All feasts need MEAT! My guests dined on grass-fed Australian Herb Pepper Slow-Roasted Beef Tenderloin and Rotisserie Boneless Leg of Lamb. I must say the meat turned out superb! I’m talking melt-in-your-mouth tender; no knife needed!
The beef and lamb were so glorious I felt like a Top Chef as I served 19 guests with ease. I will let you in on a tip, when you buy outstanding quality Australian grass-fed beef and lamb you only need to lightly season and not overcook the meat to make it a highly rated dish! The flavor and texture of Australian grass-fed meat will grab your guests attention! Seriously, the raving reviews made me feel like a 5-star hostess!
Herb Pepper Slow-Roasted Beef Tenderloin
1 (5lbs) grass-fed Australian Beef Tenderloin
1 tablespoon garlic olive oil
1 1/2 tablespoons Montreal Steak Seasoning
4 garlic cloves, skin on is okay
4 rosemary twigs
2 tablespoons butter or herb butter
Remove tenderloin from the refrigerator 2 hours before roasting. Use a sharp knife to carefully trim silver skin on tenderloin. For even roasting, tuck the tip end of the meat about 4-5 inches under then tie and knot at 1 1/2-inch intervals.
Set meat on a sheet of plastic wrap and rub all over with garlic olive oil. Sprinkle seasoning and lift plastic wrap up and around meat to press on excess seasoning.
Adjust oven rack in the center. Heat oven to 250° degrees. Foil line a large rimmed baking sheet or roasting pan.
Arrange tenderloin, garlic cloves and rosemary on baking pan.
Slow-roast the tenderloin until instant-read thermometer inserted into the thickest part of the roast registers between 128 and 132° degrees, about 1 hour 15 minutes. Once done, squeeze garlic to remove from skin and mix with juices on pan and brush over roast while it rests. Smear butter over hot roast and let stand for about 30 minutes before carving.
Cut meat into 1/2-inch thick slices. Arrange on a serving platter and serve. This roast is a star without a fancy sauce, gravy or horseradish sauce! I made a fancy fresh horseradish cream sauce but noticed the guests devouring the roast with the horseradish.
Guarantee: You will hear raving reviews!
For TIPS, RECIPES and INFORMATION on cooking with Australian Beef and Lamb