Tenderloin of Beef

By MaryEllen

Ingredients

• 1 (7-8 pound) beef tenderloin, preferably grass-fed
• -Salt and pepper, to taste

Details

Adapted from glutenfreeandmore.com

Preparation

Step 1

1. Tuck the tapered end of the tenderloin under the meat and shape the roast into a consistent width and height for even roasting. Cover it with plastic wrap and refrigerate up to 24 hours. When ready to roast, let meat come to room temperature before cooking.

2. Preheat oven to 300°F. Pat tenderloin with a dry paper towel.

3. Generously season meat on 3 sides with salt and pepper and place it in a roasting pan.

4. Put meat in preheated oven and cook about 90 minutes. With meat still in the oven, increase the temperature to 425°F and cook an additional 5 to 7 minutes for medium-rare (about 125°F internal temperature). Cook about 10 minutes for medium-well. A probe thermometer should not register over 140°F.

5. Remove the meat from the oven and let it rest 15 minutes. It will continue to cook. (Resting allows the roast to reabsorb its juices, making it moist and tender.)

6. After meat rests, slice it and serve.
Each 4-ounce serving contains 168 calories, 7g total fat, 2g saturated fat, 0g trans fat, 69mg cholesterol, 62mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 25g protein, 0Est GL.