An oven-roasted or pan-seared beef method from Cumbrae's butcher shop.
4-5 lb. beef tenderloin
Salt and pepper to taste
4 tbsp olive oil
Oven Method
Step 1: Allow beef to thaw to room temperature.
Step 2: Preheat oven to 450°F.
Step 3: Season and lightly rub beef with olive oil.
Step 4: Roast beef for 10-15 minutes, then turn temperature down to 350°F and roast 12-15 minutes or until internal temperature reaches 120°F for rare and 125-130°F for medium-rare (time may vary depending on thickness of tenderloin).
Step 5: Remove from oven and allow to rest for 7-10 minutes.
Note: The only true way to measure doneness is by using an instant read thermometer.
Searing method
Step 1: Allow beef to thaw to room temperature.
Step 2: Preheat oven to 375°F.
Step 3: Using a large ovenproof pan, season and brown all sides on medium-high heat for about 6-8 minutes.
Step 4: Place pan with beef into oven and cook for 20-25 minutes or until internal temperature reaches 120°F for rare (time may vary depending on thickness of tenderloin). Allow to rest and serve.
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