Roasting Beef Tenderloin

4 to 5 Lbs. whole trimmed tenderloin
We purchased our tenderloin trimmed already , but we trimmed the bottom part ( called silver skin part) a little more with a sharp knife
The meat comes as a long cut however towards to end it gets a little like a tale
It is important to make even size pieces , so when we divided the meat into two pieces, one part’s end needed to be tucked in and tied tightly and continue to tide the kitchen rope evenly around the whole meat piece giving the meat even cylindric shape .
After we tide up both pieces, we put them on tray – uncovered- unwrapped- placed in the refrigerator overnight. This process lets to bring excessive water to the  surface of the meat and dries out and create a very tasteful crust once we sear it.
Next day we rubbed the both pieces Himalayan salt and grounded black pepper generously,
Heat 2 or 3 Tbsp of olive oil in a large skillet and seared each side of the tenderloins for 3-5 minutes.
In the mean time we prepared Butter/ garlic/ herb mixture:
1/3 C melted butter
4 Cloves of minced garlic
1/4 C parsley
1/4 C fresh thyme
Brush the herbs mixture on the seared meat
We inserted our meat thermometer into the meat ( the tip of the thermometer must be in the middle of the meat) we used digital thermometer and oven thermometer together
Put the Skillet in 425 F oven.
This is the tricky part,
You cook the meat according to your desire we like it medium rare. Over cook meat is not enjoyable for us.
If the middle part gets too high temperature meat will get tough. So ideal inside of the meat temperature must be
Rare 115-120 F
Medium rare 120-125 F
Medium 130-135 F
 Inside temperature of the meat may raise after you take out of the oven. So do not wait until the upper  limit of the given temperature, take out of the oven before it reaches the upper temperature.
Let the roasted meat rest a few minutes. And slice 2 inches thick slices per servings.
 I roosted organic carrots and asparagus as a side dish.
You may serve rice pilaf, mash potato.
I rather preferred bulgur salad and potato salad.
Serve immediately after sliced the roast .
 
 
 4/3/2023
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