Prosciutto-Wrapped Whole Roasted Beef Tenderloin
Try this Prosciutto-Wrapped Whole Roasted Beef Tenderloin recipe
Try this Prosciutto-Wrapped Whole Roasted Beef Tenderloin recipe
- Carbohydrate 0.106187250030946 g
- Cholesterol 0 mg
- Fat 0.348217500148596 g
- Fiber 0.0515324994725387 g
- Protein 0.0396067500145197 g
- Saturated Fat 0.0486213000206302 g
- Serving Size 1 1 - 12 serving (14g)
- Sodium 363.443130736289 mg
- Sugar 0.0546547505584074 g
- Trans Fat 0.0119376000050879 g
- Calories 4 calories
Step-by-step
- Preheat your oven to 425 degrees
- Place your tenderloin on a clean cutting board.
- In a small bowl, combine the garlic, olive oil, salt, pepper, and fresh parsley.
- Rub the garlic mixture all over and press into the tenderloin on all sides.
- Gently wrap the tenderloin in overlapping ribbons of prosciutto until covered.
- Place the tenderloin on a cookie sheet or roasting pan.
- Roast at 425 degrees (F) for 26 - 28 minutes for rare, 30 minutes for medium rare, 35-40 minutes for well done (it hurts me even to type those words but I know there are some of you that prefer it though I'll never understand why!)
- Please remember that these times are a general guideline because ovens and thickness of the tenderloin can vary - it's always best to check it with a meat thermometer to be sure it's done the way you want.
- Remove from the oven and let rest for at least 10 minutes before slicing.
- Serve warm or cold.
Roasting an expensive cut like beef tenderloin requires strict temperature control to prevent dry meat, yet precise Doneness can be evaluated accurately even if electronic kitchen tools fail. Protecting lean muscle tissue from intense 425 degree oven heat demands physical insulation, which is precisely why wrapping the protein in cured pork fat both seasons the exterior and shields the delicate center from rapid moisture loss. Economical management of high-end proteins means eliminating waste entirely by utilizing every ounce of the deli-sliced wrapper and avoiding overcooking the tapering tail end.
- Tie the tenderloin at two-inch intervals with butcher's twine before roasting so the meat cooks evenly despite variations in thickness from the shoulder to the tail.
- Assess doneness by pressing the center of the roast with an index finger; a rare interior yields with the soft elasticity of the fleshy pad at the base of the thumb, whereas medium resistance indicates firmer progress toward overcooking.
- Allow the roasted meat to rest undisturbed on a cutting board for at least 10 minutes to let internal juices redistribute away from the center toward the outer muscle fibers.
- Substitute standard baking sheets with a rimmed roasting pan elevated on a wire rack if dripping juices threaten to smoke heavily inside a poorly ventilated kitchen.
Thorough resting prevents precious moisture from pooling on the carving board rather than remaining inside the sliced medallions. Careful attention to tactile resistance guarantees that every expensive gram of protein reaches the table properly cooked.
