Beef Tenderloin| Christy Rost
Few entrées compare, much less surpass the opulence of a fillet of beef tenderloin. Its melt-in-your-mouth tenderness, flavor, and elegance on the plate can transform any gathering into a signature event.
- 1 3-pound fillet of beef tenderloin
- 1 tablespoon olive oil
- 1 teaspoon smoked sea salt flakes
- Freshly ground pepper mélange
- 1/4 teaspoon Kosher salt
- 3 large cloves garlic, peeled and minced
Preheat the oven to 450 degrees. Tie the roast with string so it roasts evenly. Place it in a roasting pan, brush with olive oil, and season the meat with smoked sea salt, pepper mélange, and kosher salt. Sprinkle the top of the meat with minced garlic and roast it in the oven 40 minutes or until a meat thermometer shows 140 degrees for rare and 160 degrees for medium rare.
Remove the meat from the oven, cover it lightly with foil, and set it aside 10 minutes to rest. Carve the meat and serve with pan juices.
Yield: 6 to 8 servings