How to Roast Beef Tenderloins

Video Transcript

Okay, we've got our beef tenderloin beautifully seared with the rub making a nice crust. Going to transfer it with the fat side down onto my waiting parchment paper covered baking sheet. And I'm going to pop it in the oven, which I have preheated to three fifty. Yum. And I'm going to set a timer for thirty minutes to make sure that I don't forget to check it. While we're making our next step which is our herbed crustini toast. Also, by the way, make sure you have a meat thermometer handy and standing by for when it's time to test the meat. Come on over, we're going to go and make some nice crustini toast. So I'm starting with a regular baguette, nice, this one's a soft one. You can use crusty, you can use thinner, thicker crust, whatever. This is an all around great meal. I'm going to slice them about a quarter of inch thick, so that they're thin, but thick enough to hold a big piece of beef tenderloin, as you will see. Alright. I'm also going to make a few extra regular crustini toasts, that are not sized for the tenderloin because later on for an event that I'm catering, I am going to make a cheese platter. Maybe I'll show you how I make my cheese platters. I love to have some home made crustini standing by so they can put all the yummy cheeses on the happily waiting crustini toast. You can use them for any other kind of dips or sauces.

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