Roast Tenderloin of Beef

• 2 tablespoons vegetable oil
• 4 to 41/2 pound trimmed beef tenderloin, tied at room temperature
• 2 teaspoons cracked black pepper, or to taste
• 1 1/2 teaspoons kosher salt, or to taste

1. Preheat oven to 525 degrees F.
2. In a large skillet heat the oil over high heat until smoking.
3. Pat meat dry.
4. Rub with pepper and salt.
5. Sear the tenderloin on all sides until dark brown.
6. Transfer the meat to a rack in a roasting pan.
7. Roast meat for 10 to 20 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 degrees F. for medium-rare.
8. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
9. Carve into thin slices for serving.

vegetable oil, beef tenderloin, cracked black pepper, kosher salt

Taken from www.foodnetwork.com/recipes/roast-tenderloin-of-beef0.html (may not work)