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Pete's Beef Tenderloin

« Not the healthiest »

Beef Tenderloin is a great holiday tradition for us but beware that the price goes way up during the holidays.

This recipe is for a very rare, “knock the horns off” meat. Go very rare and if you guests likes their piece more well done, just pop the piece back in the oven for a few more minutes.

  • Get out your heavy-duty shallow baking pan. It needs to long enough to hold the full length of a tenderloin, 15X10.

  • Place the tenderloin(S) in the pan. You might have to curl the tail around to get it to fit.

  • Season the meat with Salt, Pepper and Lawry’s Seasoning.

  • Slather with 1 to 1 ½ sticks of butter. You can pile on pads of butter or if at room temp, slather it on.

  • Let them meat get to room temperature before cooking it.

  • Pre-heat the oven to 450°

  • 1 tenderloin Cook for 20 minutes at 450 degrees

  • After 20 min - based it and turn the oven down to 350°

  • Leave in for another 15 minutes

  • Remove from oven and let it rest to cool. Very important to let it rest.

Yes - not kidding on the butter!


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