Paula Deen’s holiday tenderloin and pecan cookies
Southern charmer and Food Network hostess Paula Deen serves up a simple, mouthwatering menu for your holiday table: soy-rubbed beef tenderloin, chased with delicious pecan cookies. Both are from her new cookbook, “Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday.”
- One 4- to 5-pound beef tenderloin
- 1/2 cup soy sauce
- Freshly ground black pepper
Allow the beef to stand at room temperature for 1 hour. Preheat the oven to 425 degrees F. Place the tenderloin in a 13 by 9-inch glass baking dish and rub all over with the soy sauce. Rub the meat all over with a generous amount of black pepper.Roast the tenderloin for 45 to 50 minutes, depending on the degree of doneness you prefer. (Using a meat thermometer, 125 degrees F is rare; 135 degrees F is medium rare; and 140 degrees F is medium.)
Remove from the oven and allow the meat to rest for 15 minutes before you slice it.