Beef Tenderloin

By á-2301

Ingredients

• 6 to 8 pound tenderloin

Details

Servings 6

Preparation

Step 1

Trim the tenderloin by removing the membrane and any fat covering it.

Cut the butt and tail off and save for sautes or stir-fries.

Cut the center portion into 2 inch thick fillets (6-8).

Sear the fillets in a hot saute pan for 5 minutes over medium-high heat. Turn fillets over and transfer to oven.
Roast
RARE: 5 minutes
MEDIUM-RARE: 7 minutes
MEDIUM: 9 minutes.
Allow to rest for 5 minutes before serving.