Pan Roasted Beef Tenderloin

By nlhartman

Searing then roasting at high heat keeps flavor in tenderloin. Truss it so that the roast cooks evenly and maintians its shape.

Ingredients

• Trim and Truss:
• 1 3 lb. cut of beef tenderloin
• Rub tenderloin with:
• 1/4 c. olive oil
• 1 T. kosher salt
• 1 T. coarse ground black pepper
• 1 garlic clove, minced (optional)
• Rosemary sprigs(optional)

Preparation

Step 1

Preheat oven to 450.
Time silverskin and fat from tenderloin; wash it and dry well with paper towels. Optional-place a line of rosemary sprigs on top of roast)Truss the meat with cotton string at every inch to create a round profile. Heat a large ovenproof skillet over high heat.
Rub meat with olive oil, garlic. Then salt and pepper just before searing to prevent juices from leeching. This promotes maximum browning.
Sear on all sides until browned, about three rotations, 1 minute each.
Roast in oven 20-30 minutes, turning tenderloin over halfway through cooking for even browning. When temperature reads 130 degress(medium-rare), remove from oven. Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2 inch slices.