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Roasted Beef Tenderloin Recipe

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This recipe for Roasted Beef Tenderloin, by , is from The O'Leary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Jewell O'Leary

Category:
Category:

Ingredients:  
Ingredients:  
1 whole (4 to 5 lbs) beef tenderloin (ask butcher to trim the cartilage for you)
4 tablespoons salted butter (or more to taste)
Lawry's seasoned salt
Lemon pepper seasoning
Olive oil


Directions:
Directions:
1. Preheat oven to 475º F.

2. Sprinkle generously with Lawry's seasoned salt and rub it in with your fingers.

3. Sprinkle generously with lemon pepper seasoning.

4. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going into the oven. A minute or two later, when one side is starting to turn brown, flip and repeat.

5. Place the tenderloin on an oven pan with a rack. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.

6. Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.

7. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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