Roast Tenderloin of Beef

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

12

Introduction

Simply put, this is one of the most elegant entrées you can serve your guests. Tenderloin of beef is the same cut from which filet mignon steaks are portioned. It is close to foolproof to cook. If you are very lucky, you will have leftover tenderloin to use in another meal. Life could be much worse!

Ingredients

	1	whole tenderloin of beef (5 to 7 pounds untrimmed)
	2	Tbsp. olive oil
	~	Salt and freshly ground black pepper, to taste

Steps

1. Using a sharp chef’s or boning knife, trim tenderloin and remove silverskin as for pork tenderloins. Or request a butcher to provide you with a “peeled and roast-ready tenderloin of beef, silverskin removed.” You don’t need it tied, larded, or marinated. You will get a beautiful roast about 15 inches long and about 4 inches thick at one end, tapering toward the other end.
2. Preheat oven to 400ºF. Place rack in middle level of oven. Line a 12-by-16-inch rimmed baking sheet with aluminum foil to make cleanup easier. Place a roasting rack on the baking sheet. Rub oil over all sides of meat. Sprinkle with salt and a few grinds of pepper. Place roast on rack, and tuck small “tail” under so thin end of roast becomes thicker and cooks evenly. Secure with kitchen string.
3. Place tenderloin in oven and roast until done to your preference-110ºF to 120°F for medium rare, 130°F to 140°F for medium, 150°F for medium well. To measure temperature, insert an instant-read thermometer in middle of roast after about 35 minutes of roasting time. Meat may be done in 35 minutes, or may take 45 to 50 minutes, depending on your oven and exact weight of roast.
4. Let roast rest for 5 to 10 minutes to allow juices to set. Place on a carving board and carve across the grain into ¼- to ½-inch slices, beginning at thin end of tenderloin. The last slice or two usually has a little gristle, which isn’t visible before carving. You may prefer to reserve it for another use rather than serve to guests.

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