Roasted Beef Tenderloin

Scribbled Underline

Melt in your mouth tender!!

Scribbled Underline

Ingredients needed:

– 4 pounds Beef tenderloin 4-5 pounds – 2-3 tablespoons canola oil – ½ cup salted butter divided – 1 tablespoon coarse sea salt – 1 tablespoon whole black peppercorns – 5 cloves garlic minced (plus whole cloves for roasting, if desired) – Fresh herbs for garnish optional

Cut the tenderloin into two pieces, if needed, so that it will fit into a cast iron or oven-safe skillet. Tuck the long skinny end under itself to form a roast that is uniform in thickness. Tie with kitchen twine to secure.

Step 1:

Preheat oven to 450°F. Coat tenderloin with coarse sea salt and cracked black peppercorns.  In a large skillet, heat canola oil over medium-high heat until oil begins to smoke. Place the tenderloin into the skillet and sear. Brown on each side for 3-4 minutes.

Step 2:

Spread 4 tablespoons of butter over the top and sides of the browned tenderloin. Add whole garlic cloves to the pan around the meat. Add a teaspoon of minced garlic to the top of the meat, if desired.

Step 3:

Place in the oven for 25-30 minutes or until the center of the meat registers 120-125°F (for medium rare meat). Remove from the oven and tent with aluminum foil for 10 minutes (the juices will redistribute and the temperature should continue to rise to about 130-135°F.

Step 4:

Heat the remaining ¼ cup of butter and minced garlic over medium heat until the butter begins to turn golden brown. Remove from heat and set aside.

Step 5:

Remove the twine from the tenderloin and slice into ¾” sections. Drizzle with the garlic browned butter.

Step 6:

Garnish with a bit of freshly chopped parsley if desired. Serve immediately.

Step 7:

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