It’s here!!! I hope all your shopping is done, because it is a zoo out on the roads and in the stores. People have forgotten how to drive, how to be nice and are generally acting like morons out there. So, if you are like me (pat, pat, pat on the back:) and you are done with all the shopping then you can stay at home and enjoy your moody teenagers. Or your moody toddlers-there really is not much difference.
A delicous and fancy main dish that is SO easy to make!
- 1 3-4lb Beef tenderloin, trimmed
- 1 Tablespoon Kosher salt
- 1 teaspoon Black pepper
- 3-4 Tablespoons Olive oil, vegetable oil, grapeseed oil... any oil you have
- 1 stick Room temperature butter
- 1 Tablespoon Fresh thyme
- 1 Tablespoon Fresh rosemary
Preheat oven to 400°
Allow beef to come to room temperature for more even cooking. About 30 minutes on the counter.
In a small bowl mix the butter and herbs and reserve. Sprinkle the tenderloin with salt and pepper.
Heat oil in large skillet over high heat. Sear all sides of the beef (about 2 minutes per side) Remove beef to a rimmed cookie sheet with a cookie rack laid inside. This allows for the beef to cook evenly on all sides. If you do not have a cookie rack then just place the beef on a cookie sheet.
Once the beef as cooled slightly, rub the butter mixture all over the tenderloin. Place in oven and roast for about 30 minutes.
Check on the temperate at about 20 minutes. You want the center of the beef to read 135° for medium rare. Remove cooked beef and allow to rest about 15-20 minutes tented under foil. Slice and serve
Depending on how big your tenderloin is it might take longer than 20 minutes to reach 135-140 degrees.