Roast Beef Tenderloin

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
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 Sprinkle beef with salt.   Cover with plastic wrap and let sit at room temperature for 1 hour. 

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Spread 2 T. butter over roast.  Transfer to a v rack set on a baking sheet.

Pat roast dry with paper towels.  Sprinkle evenly with pepper.  ​

Roast at 300 until internal temperature reaches 135.  (40-70 minutes)  Flip halfway through cooking.

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. 

I didn't get many decent pictures of our Christmas dinner because I was way more interested in eating than photographing.  I did snap one quick picture of my mom's plate before she dug in though.  

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.  

​Ciao!

Click here for a printable version of this recipe