Holidays are filled with fun, family and food. Here is an easy way to prepare this delicious piece of beef. This recipe serves many, depending on the size of your roast and the appetite of family and friends. Plan on 4 to 5 pounds for every 8 to 10 guests. And remember, the leftovers are great!
- 1 Moody’s 5 lb. trimmed beef tenderloin
- 3 T butter softened
- 5 T coarse salt try the Gathering Place Sea Salt & Kelp for an added dimension
- 1 T freshly ground black pepper
Allow the tenderloin to come to room temperature (about 1 hour).
Pre-heat the oven to 425°F. Rub the tenderloin all over with the softened butter and then rub on the salt and pepper.
Place the beef on a wire rack in the roasting pan.
Roast the tenderloin at 425°F for 25 to 35 minutes or until the thickest portion registers between 120° and 125° (the tenderloin, while resting, will continue to cook to an additional 5 to 10 degrees. And remember, the thinner portion will be more well done). 135° is good for medium rare. Remove from oven, tent with foil and allow to rest for 10 minutes before carving.
Wine pairing: A good Cabernet Sauvignon will do justice to this delightful meal.