Easy Weeknight Tenderloin

Cuisinart original

For a last-minute special occasion, this delicious cut of meat
can easily be prepared in only 30 minutes. Perfect with the
Horseradish Sauce (page 28).


Makes about 6 servings


1½       pounds beef tenderloin

1          teaspoon kosher salt

½         teaspoon freshly ground black pepper

2          teaspoons olive oil, divided

Nutritional information

Nutritional information per serving:

Calories 193 (46% from fat) • carb. 0g • sugars. 0g • pro. 25g • fat 10g • sat. fat 3g
• chol. 75mg • sod. 445mg • calc. 32mg • fiber 0g


Sprinkle the tenderloin with the salt and the pepper, rub all over with 1 teaspoon of the olive oil and let sit at room temperature for about 20 minutes.

Preheat oven or toaster oven to 400°F.

While oven is preheating, put the remaining teaspoon of oil into a large skillet and place over medium heat. Once the oil is hot, place the tenderloin in the pan and sear until brown on all four sides, about 3 to 4 minutes per side. When browned, put tenderloin into the preheated toaster oven and roast for about 20 to 25 minutes, until an instant-read thermometer reads 125°F, for medium rare.

Allow tenderloin to rest for at least 10 minutes. Using the knife attachment, slice on Speed 5.