Beef Tenderloin
By á-2301
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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.
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