1 ½ teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
3 to 4 -pound tenderloin roast cut from the center of the whole tenderloin ans silver skin trimmed off
2 Tablespoons oil
Preheat the oven to 500 degrees F.
Bring roast to room temperature. Combine kosher salt & black pepper in a shallow dish. Roll roast in seasonings, coating well.
Preheat a cast iron grill pan over med-high heat. Once the pan is hot, brush the roast with the oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
Place the roast onto a baking pan, insert meat thermometer at center of roast, and put in the oven. After 10 minutes turn the oven off. Keep the oven closed and cook roast until it reaches an internal temperature of 135-140 degrees F, approximately 25-30 minutes. Remove from the oven, wrap in foil, and allow to rest for 15 minutes before cutting into slices.
The tenderloin is the most tender cut of beef. It makes a fabulous meal.
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