Roast Tenderloin of Beef

Remember to buy your meat at your local butcher shop if possible.  It is important to support them!

I have such fond memories of my father taking me to the butcher shop.  Our butcher was Mr. Quintano and he would always give me a piece of turkey thinly sliced while we waited. 

Serves 8

1 tenderloin of beef (roast ready) 3 lbs.

Kosher salt and fresh ground pepper

Always take your meat out of refrigerator 30 minutes before cooking.

Generously sprinkle salt and pepper all over your roast.

Preheat oven 450 degrees.

Bake approx. 30-45 minutes until internal temperature reaches:

            120 for rare, 130 for medium, and 160 for well done

Let stand for 15 minutes before carving - could cover loosely with tin foil.

We as a family love serving this with horseradish sauce.

Some people spread a little apricot jam over roast for just the last 5 minutes for color.

This is a great item to serve for a crowd warm or even room temp for a buffet.