Roast Tenderloin of Beef

By ezunich

Ingredients

• 2 tablespoons vegetable oil
• 4 to 4 1/2 pound trimmed beef tenderloin, tied at room temperature
• 2 teaspoons cracked black pepper, or to taste
• 1 1/2 teaspoons kosher salt, or to taste

Preparation

Step 1

Preheat oven to 525°.
In a large skillet heat the oil over high heat until smoking. Pat meat dry: Rub with pepper and salt. Sear the tenderloin on all sides until dark brown. Transfer the meat to a rack in a roasting pan. Roast meat for 10 to 20 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140° F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving.