Perfect Beef Tenderloin Recipe 435

Steps:

• Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours. Remove beef from refrigerator; let stand at room temperature 1 hour. Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once. Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts. Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired (see below), and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired. BOARD DRESSING: Combine parsley, oregano,capers, garlic and salt on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches).

Steps:

• Heat oven to 500 degrees.
• Spray a small roasting pan with nonstick cooking spray.
• Rub beef with just enough olive oil to moisten.
• Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
• Place in roasting pan.
• Add water to pan, but do not pour over beef.
• Cook 15 minutes uncovered at 500 degrees.
• Turn oven down to 375 degrees.
• Cook an additional 45 minutes at 375 degrees.
• Let sit 5 to 10 minutes before slicing.
• Place meat on platter and pour pan juices over.

Steps:

• Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
• Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
• Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.