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Easy Beef Tenderloin

Inspired by/adapted from Roasted Beef Tenderloin by Ree Drummond The Pioneer Woman found here: http://thepioneerwoman.com/cooking/roasted_beef_te/

  • 1 Beef Tenderloin Whole or Butt
  • Olive Oil
  • Butter
  • Lawry's Seasoned Salt
  • Pepper
  1. Preheat oven to 475 degrees.
  2. Rinse and dry meat. If using a whole tenderloin, turn the ends under and tie with kitchen twine so that the width is uniform throughout the entire length of the tenderloin.
  3. Rub olive oil over meat. Sprinkle meat generously with Lawry’s Seasoned Salt and pepper, and rub the seasoning into the meat.
  4. Heat a heavy cast-iron skillet over medium-high heat. Sear the tenderloin in the hot pan on all sides.

  5. Place the tenderloin on a rack in a roasting pan. Place several tablespoons of butter on top of the meat. Place a meat thermometer in the center of the tenderloin. 

    Roast in a 475-degree oven until the temperature reaches 125 degrees. 

    This will cook surprisingly fast.  It will take as little as 20 minutes, depending on the size of your tenderloin. Use a meat thermometer with an alarm - the alarm will sound when the temperature has been reached.

  6. When the alarm sounds, remove from the oven and place on a cutting board. Allow the meat to rest for about ten minutes. The meat will continue to cook a bit during this time. If you leave your thermometer in the meat during this time, you will see the temperature rise a bit.
  7. Slice and serve with pan juices.