I still can't wrap my brain around the fact that 2016 has come and gone already. The entire month of December was pretty much a whirlwind in this house. No complaints from me though because the majority of my December busyness was self imposed. I did a record amount of baking for my business right up until Christmas Eve and had the privilidge of hosting my family for Christmas too. Don't be fooled though - I'm not a superwoman. My house was an absolute disaster for an entire month --- but the baking was done. Priorities people. LOL
You might have noticed that I didn't do a lot of blogging in December either and that's simply because I had to choose between sleep and blogging. (Sleep won.) But, there were a couple of meals that I just couldn't let slip away without recording and this beef tenderloin was one of them.
Our Christmas dinner this year featured a Roast Beef Tenderloin. This was the second time that I'd made this recipe and it was just as delicous. I was super dissapointed in myself for not blogging it the first time around because it was so good. I had to spend an hour looking through my Cook's Illustrated magazines to dig this recipe out again last month so I was not about to make it again without getting it on my website. This is definately one recipe that I will want to have at my disposal for future reference.
Roast Beef Tenderloin
1 beef tenderloin
2 teaspoons kosher salt
1 teaspoon black pepper
4 Tablespoons butter
1 Tablespoon oil
Heat oil in skillet. Place roast in skillet and brown on all 4 sides.
Transfer roast to a carving board and spread with 2 Tablespoons butter. Let rest 15 minutes.
Slice into 1/2 inch pieces.
Our menu was simple: roast beef tenderloin, green beans almondine, hasselback potatoes and pecan bread. Fortunately we had some leftover beef so I was able to take a few pictures of it a couple days after Christmas - when I was less hungry.
This recipe is a keeper for sure. I'm pretty sure that you'll agree. Happy New Year friends.
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