Filet De Beouf: The Postmodern Offal!

• 1-pound (455-g) piece tenderloin, about 2 1/2 inches (6 cm) thick, untrimmed and tied
• 3 tablespoons canola oil
• 1 teaspoon kosher salt
• Pepper (optional)
• 1 tablespoon unsalted butter
• 2 crosscut marrowbones, each about 2 inches (5 cm) high, prepared according to Marrowbones Cultivateur (page 23), omitting the soup (optional)
• Gentleman Steak Sauce (page 251)
• Good Fries (page 154)

1. Take the tenderloin out of the fridge and let it rest at room temperature for a minimum of 3 hours.
2. In a cast-iron frying pan, heat the oil over medium heat.
3. Season the tenderloin generously with the salt and pepper.
4. When the oil is hot, place the tenderloin in the pan.
5. (Always remember the splash risk and drop away from you; your genitals and bystanders will thank you).
6. Lower the heat to medium-low, so there is just a slight sizzle, and cook the top side for 4 minutes, the bottom side for 4 minutes, and each of the other three sides for 4 minutes each, for five sides total at medium-rare.
7. Remove the tenderloin to a plate, top with the butter, and let rest for 4 minutes before serving.
8. Serve with the marrowbones, the sauce, and some fries.

tenderloin, canola oil, kosher salt, pepper, unsalted butter, crosscut marrowbones, fries

Taken from www.epicurious.com/recipes/food/views/filet-de-beouf-the-postmodern-offal-388950 (may not work)