Ingredients
1
whole tenderloin, 5 - 6 pounds
Kosher salt and fresh ground pepper or coarse black pepper
Bearnaise Sauce or Bordelaise Sauce or Horseradish Sauce
Directions
1.
Pre-heat the oven to 400°F
2.
Season your tenderloin roast as desired
3.
Place the tenderloin fat side up on the rack in your roasting pan (keeping it out of the drippings) and tuck small "tail" under so the thin end of the roast becomes thicker and cooks more evenly (secure with a kitchen string)
4.
Place meat in the pre-heated oven
5.
Check for doneness after 30 minutes using a meat thermometer (check thickest part of the roast)
6.
Roast until medium-rare or to medium doneness (allowing for more cooking to take place after removing the meat from the oven)
7.
120 degrees F is medium rare
8.
130 - 140°F is medium
10.
Remove the tenderloin roast from the oven and the pan and let stand (rest) in a warm place for 5-10 minutes
11.
Place the meat on a carving board and slice into 1/4 - 1/2 inch pieces beginning at the thin end of the tenderloin (the last one or two slices may have a little gristle so you may want to save these for another use, another meal)
12.
Place the tenderloin steaks on a warm platter
13.
Drizzle the steak with some Bearnaise and serve the rest of the sauce on the side or serve all of the sauce on-the-side
14.
Save the drippings for another use (pour it into a plastic, sealable container and freeze until needed for gravy)
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