Roasted Beef Tenderloin

Ahhh the beef tenderloin. The melt in your mouth, buttery, impress your guests cut of meat. It's pricey and somewhat intimidating but SO worth it. I promise! The next time you want to cook a special meal. This should be it. I used a 3 lb cut, and it was about $29.

First things first. Lets prep the meat. The tenderloin will have a layer of fat on the surface. You will want to use a sharp knife and trim the fat off. Some of the fat will be in the middle of the meat, try to trim it the best you can. I ended up cutting the tenderloin into 3 pieces and it still came out perfect. 

(That's my husband helping me! ^)

Next, and a very important step. DRY the meat! No meat will ever brown or crust properly unless you dry off any liquid from it! So just take some paper towels and gently pay dry the tenderloin. 

Seasoning. I used just regular seasoned salt. Save the pepper until after browning, because it will burn while cooking. 

Preheat your oven to 475. In a medium sauté pan, heat a few drizzles of olive oil. On a high flame, start to brown each side of the tenderloin. We aren't cooking it, we just want a nice brown crust. So as soon as all sides look brown, remove immediately. 

Now place the tenderloin in a roasting pan, on a rack. 

Add.....BUTTER. Lots of butter. Nobody said it was going to be healthy! But it will be oh so good!

Stick a meat thermometer in. 

Place in the oven, and roast until temp reaches 120 for perfectly medium rare. 

Make sure you rest the meat for approx 10 minutes so it stays juicy and tender. 

Enjoy!