Beef tenderloin is one of those dishes you don't want to over cook, however, I almost made this too rare. But in those cases, you can always throw it back in the oven. The original recipe was a bit on the salty side, so I will likely cut that in half next time, but I will be making this again!
Beef Tenderloin-adapted from The Pioneer Woman Cooks by Ree Drummond
Total Time: 35 Minutes
- 3-4 pound whole beef tenderloin
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- 1/2 tablespoon sugar
- 1/4 cup olive oil
- 1 tablespoon butter
Heat oven to 450 degrees. Trim the excess fat from the tenderloin as desired.
In a medium bowl, combine salt, pepper, sugar and 1/4 cup olive oil. Use a basting brush to cover the tenderloin with the mixture.
Heat a heavy skillet over high heat and add the butter. Sear the tenderloin, about 1-1 1/2 minutes on each side, until brown.
Place the meat on a roasting pan with a rack and place in the oven for 20-25 minutes, or until the beef is 125 degrees for medium rare. Let the meat set for about 10 minutes-it will continue cooking slightly. Slice the meat into serving pieces.