Beef Tenderloin – Part 4- Tenderloin Roast – The whole enchilada

This is our traditional Christmas dinner. We cook the whole thing at once.  Follow the cleaning instructions in part 1 but don’t cut it up.

Ingredients:

Beef tenderloin – the biggest you can find-needs to be the expensive prime one, not the cheap one from my local small store.
2-3 T Olive oil
2-4 Cloves of garlic -crushed
Kosher salt

Directions:

1.    Preheat oven to 425 degrees (convection).
2.    Place tenderloin in a shallow roasting pan on a rack. Roll the narrow tail around to double that area and help fit.
3.    You may sprinkle with salt and pepper here.
4.    Mix oil and garlic together and liberally coat the loin. 
5.    Place on a center rack with a meat thermometer.
6.    Remove at 160 degrees in the thickest part. This will still be some what pink in that area but the rest will be all brown which is what most of our family likes.
7.    Let rest for a period of time if the crowd will let you.
With a prime beef tenderloin, even “over-cooked” like this, it can be cut with a fork and tastes wonderful.