Wednesday, September 24, 2014


For a perfect everytime beef tenderloin try this simple old-fashion recipe.

1 (5-7 lb) beef tenderloin, trimmed
3 tbsp butter, softened
1 tsp salt per pound of meat
3/4 tsp freshly ground black pepper

Preheat oven to 425 degrees.

Place the beef on a wire rack in a shallow pan and rub the butter over the meat; sprinkle with the salt and pepper.

Bake at 425 degrees at least a half hour for medium rare (a meat thermometer should read at least 135 degrees) or longer for your desired doneness.

Remove from oven and cover loosely with a foil tent and let meat stand for 15 minutes before slicing.

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