Pan Roasted Beef Tenderloin
- Trim and Truss
- 3 lbs cut beef tenderloin
- Rub Tenderloin with
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon fresh coarse ground black pepper
- Preheat oven to 450u0b0.
- Trim silverskin and fat from tenderloin; wash it and dry well with paper towels. Truss the meat with cotton string at every inch to create a round profile. Heat a large ovenproof skillet over high heat.
- Rub meat with olive oil. Then salt and pepper just before searing to prevent juices from leeching. This promotes maximum browning.
- Sear on all sides until browned, about three rotations, 1 minute each. Roast in oven 20 - 30 minutes, turning tenderloin over halfway through cooking for even browning. When temperature reads 130u0b0 (medium-rare), remove from oven. Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2" slices.
beef tenderloin, rub tenderloin, olive oil, kosher salt, fresh coarse ground black pepper
Taken from www.food.com/recipe/pan-roasted-beef-tenderloin-156452 (may not work)