Tuesday, February 8, 2011

Easy Beef Tenderloin Roast

I was so excited when Dave walked in the door the other evening with a fresh beef tenderloin! And when I say fresh, I mean never frozen, straight-from-the-farm fresh. Because of its cost, I usually make beef tenderloin just once a year on Christmas Day. Well, that day, Dave had been in a meeting with Max Kane, founder of Heritage Breeds Beef CSA. Max had just made a pick up of grass-fed beef prior to coming here and I am SO glad he did! Thanks, Max, for this special treat! My theory is, when you have beef this good, don't overwhelm it with a lot of other flavors. Instead, enjoy it for what it is: an awesome cut of beef. A little olive oil, salt, and pepper add just the right touch. Keep in mind that this cut is best enjoyed rare. I served it alongside some gourmet mushrooms.

Serves 3-4.

one 1.75-2 pound beef tenderloin
sea salt
freshly ground black pepper
extra virgin olive oil

  1. Preheat oven to 400 degrees F.
  2. Drizzle olive oil on both sides of tenderloin and season generously with salt and pepper.
  3. Tuck narrow end of tenderloin under the top to even out the thickness of the roast.
  4. Place tenderloin on a roasting rack in a roasting pan.
  5. Roast for 30-40 minutes or until internal temperature reaches 140 degrees F (for rare to medium rare). Remove from oven and let rest on a cutting board under tented foil for 5 minutes.
  6. To serve, slice into 1/2 inch pieces and plate alongside gourmet mushrooms or your favorite vegetable side.

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