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  • Jefferson Adams
    Jefferson Adams

    Classic Beef Tenderloin (Gluten-Free)

      This classic beef tenderloin will have you feeling like a gourmet and put smiles on the faces of your hungry eaters.

    Caption: Image: CC--stu_spivack

    Celiac.com 05/18/2019 - Want to feel like a gourmet chef and dazzle your pickiest eaters with a simple juicy, delicious meat dish? This classic beef tenderloin is just the ticket. A little cooking twine, some salt, pepper, olive oil and butter give this beef tenderloin all the love they need. The result is a timeless classic that is also timelessly tasty, and naturally gluten-free.


    • 1 (4-lb.) trimmed beef tenderloin, tied with cooking twine 
    • 4 teaspoons kosher salt 
    • 1 tablespoon coarsely ground black pepper 
    • 2 tablespoons unsalted butter 
    • 1 tablespoon avocado or olive oil

    Coat the beef with kosher salt, and pepper, and put it in the fridge uncovered overnight uncovered for 24 to 48 hours. This will give it a flavorful crust. 

    Remove beef from refrigerator, and let stand at room temperature 1 hour.

    Heat oven to 250°F. Place beef on rack in a pan, and roast on center oven rack until a thermometer inserted in thickest portion registers 125°F for rare, 1 hour and 10 minutes to 1 hour and 30 minutes, turning midway through.

    When beef reaches desired temperature inside, remove it from oven, and turn on the broiler.

    Combine butter and avocado oil in a small saucepan, and heat over medium until butter melts.

    Brush meat with butter mixture, and place under the broiler until browned, turning once, about 1-2 minutes each side. 

    Transfer to a carving board with board dressing, if desired, and let stand 15 minutes before slicing. 

    Serve with Creamy Horseradish Sauce

    Gluten-Free Creamy Horseradish Sauce


    • 1 cup well-drained prepared horseradish
    • ½ cup sour cream
    • ½ cup mayonnaise
    • 2 tablespoons fresh squeezed lemon juice
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons Worcestershire sauce
    • Few drops Tabasco sauce

    Add ingredients to a bowl, and mix well, until creamy. Serve.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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