Off-Oven Roast Beef Tenderloin

Dinner is best served cold

Off-Oven Roast Beef Tenderloin recipe

A big hit in our wedding parties, a must, we munch on it if it’s around. We love to eat it alone, make sandwiches, or to have few slices alongside the main dishes. It’s the thing that you can’t get enough of. Best served cold, we slice it super thinly—not like what I did here because I was in a hurry to get the picture and didn’t wait for my mom to do it professionally—as long as it’s in our refrigerator, it’s a good day. This garlicy tenderloin will replace any tenderloin dish you ever made before.

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  • Servings: 4-6
  • Difficulty: Easy
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  • 1 3½–4-lb. beef tenderloin
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon salt
  • 1 teaspoon cardamom
  • 5 Bay leaves
  • Hot water
  • Oil
  • 1 full head of garlic
  • 1/2 cup vinegar



In a large bowl, mix all the spices, garlic, and vinegar. Heat a few tablespoons of oil in a heavy skillet set over high heat. When the pan is nice and hot, sear the tenderloin on all sides until a nice golden crust form, about 1 minute per side.


Lower the heat to medium, pour the mixture of spices on the roast and add 1 cup of water, and cover.


When the roast absorbs all the water, add more water, one cup at a time until it’s done. We eat it well done. The best way to cook a tenderloin is by using a meat thermometer inserted in the thickest part of the roast reads from 125°F to 160°F, depending on the desired doneness – 125°F for rare, 130°F for medium-rare, 145°F for medium, 160°F for well done.


When the roast has reached the desired temperature, take it off and let it rest and cool. Cover your cooked roast with plastic film, place it in the refrigerator for about an hour, and let it cool completely overnight.


Transfer the chilled roast to a cutting board, Thinly slice the roast crosswise and serve.

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