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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the center of the oven and heat the oven to 450°F. | 2. Remove any silver-skin left on the tenderloin. A silvery-looking thin membrane that stays tough when it's cooked. Do it by running your knife just under the membrane. | 3. Then trim off the chain if it`s on there, on the tenderloin, it is the long, skinny, fatty piece of meat that runs the length of the tenderloin. Can save it for soups, stews or grind for burgers. | 4. Cut the tenderloin in half. Two smaller roasts are easier to handle than one long one. This way you can roast one more on the rare side and one more well done, so all are happy. :). | 5. Tie your roast at regular intervals-this keeps the meat in a uniform, compact shape, which will help it cook more evenly. The twine should be firm, but not so tight that the beef bulges out. I used silicone hot cooking bands. Works great! | 6. Mix rub ingriedients together. | 7. Towel dry the tenderloins dry, and then rub with mixture. | 8. Place on roasting rack of pan. Drizzle with olive oil. Or place 3 slice bacon on each roast. I did one with and one with out. | 9. Roast for about 20-25 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F (20 minutes). | 10. For medium, the internal temperature should be 125°F (25- 30 minutes). | 11. When the tenderloin is cooked the way you like it, let it rest at room temperature for 20 minutes before slicing lightly covered with foil. This will let the juices redistribute so the meat is juicy all over. | 12. Tip: It’s so important to let the beef rest before slicing it. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	5		fed	5598.6794	0.0	444.4943	411.6276
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon		-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
rosemary	1/2	tablespoon		1.1135	0.17600000000000002	0.0281	0.0498
thyme	1/2	tablespoon		1.212	0.2934	0.0667	0.0202
red pepper flake	1	pinch		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
onion flake	1	tablespoon		17.45	4.164	0.4475	0.023
olive oil				-	-	-	-
bacon	6	slices		700.56	2.1504	21.2016	66.6792

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.