Fool Proof Beef Tenderloin

January 06, 2012

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Fool proof Beef Tenderloin!  Enough said!

METHOD

line a shallow pan with Parchment.  It’s important to use a shallow pan so the heat circulates around the roast properly.  Next place a flat rack to hold your Tenderloin,  this helps to cook all sides including the bottom.

I salted my meat earlier in the day to bring out the most flavor, and then I covered them at put in the fridge until and hour before cooking.

When your Tenderloins have gotten to room temperature rub them with extra virgin olive oil to seal in the juices.  Next, season with kosher salt (just use a little since you did this earlier),  fresh cracked pepper,  garlic powder, and Montreal steak seasoning.  I’ve tried many different seasoning combinations, but in my opinion the simpler the better, it doesn’t take away from the taste of this fine quality meat.

Lastly, put in 400 degree oven for about 35-40 minutes or until your meat thermometer reads 125 degrees for rare.  130ish for medium rare.  I took mine out at 125 and this is the result, you can judge it on this picture.

Serve with soft mini egg rolls and horseradish sauce!

Yummy Yummy!!!

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