- 1 Moody’s Bistro Tender about 14 to 16 ounces
- 2 T of your favorite rub
- 1 T canola oil
- 1 T butter
- Mix salt, ground pepper and onion or garlic powder to taste.
- Add some melted butter if you want to further enrich the flavor.
Allow meat to come to room temperature before cooking, about 1 hour.
Pre-heat oven to 350°.
Season the meat with the rub mix. In a large cast-iron skillet, heat the oil/butter mix over medium-high heat and brown the tender on both sides, about 2 minutes per side.
Once the tender is fully browned, place cast iron skillet in the oven and cook until the interior reaches 125°, about 10-15 minutes.
Remove from oven, place on cutting board, cover with foil and allow to rest for 5 minutes. The tender will continue to cook so that when fully rested it will be medium-rare.
When ready to cut, slice in ½ to ¾ inch pieces and serve.
Note St. Elmo’s Horseradish Sauce is a perfect condiment.
Wine Pairing: A full-bodied Red Blend or Cabernet Sauvignon pairs nicely with this meal.