Beef Tenderloin in Browned Butter Sauce with Yams and Russet Potatoes makes for a No Occasion Special Occasion Dinner.

Beef Tenderloin right out of the oven needs to sit covered for at least 10 minutes before cutting.
Once is a while I love to fix something over the top in flavor and that my men love.  Beef tenderloin is one of the no brainers that is so very easy and delicious,  Just a bit pricey so not an everyday dish!  I called Randy the owner of Rivertown Butcher and he made me up a tied roast that netted out at 3.6 pounds.  Randy always then grinds all of the trimmings from the roast in another package.  That makes for a delectable chopped steak that repeats all of the smiles!  Plus there was enough remaining roast for Mike to package up as a lunch and for me to make Beef Strogenoff this week for another meal.  Actually there may well be enough of that for two meals!  Five meals from one roast, expensive though it may have been, is tolerable for me to do once in a while.

Ingredients for Roasted Beef Tenderloin in Browned Butter Sauce:

Trimmed and tied Beef Tenderloin Roast 2-4 pounds
4 T. butter
4 T. olive oil
1 T. per pound coarse Kosher salt
1 T. per pound fresh ground black pepper

Take the beef from the refrigerator and let it come to room temperature.  Preheat the oven to 400 degrees.  Salt and pepper the tenderloin generously on all sides and on the ends, pressing it into the meat.

Melt the butter and add the olive oil in the biggest heavy (preferably cast iron) skillet you have over medium high heat to high heat and sear all sides of the roast.  Add any vegetables you may want to cook along side.  I use chunk-ed russet potatoes and yams.  Salt and pepper them and stir them about in the hot butter/oil to coat. 

Transfer the skillet into the preheated oven and roast as follows, 15 minutes for the first pound then 10 minutes for each additional pound.  (I roasted the 3.6 pound roast for 40 minutes and it was perfectly done, pink and juicy).  Remove from the oven and tent with foil for 10 minutes before cutting.  Be ready to be kissed because it is a winner!  Slice the meat and serve on a warm platter with the vegetables and spoon the warm browned butter over all.

This was served with an assortment of raw veggies and dip, corn, Lima beans, and cake with winter fruit salad for a no occasion special occasion dinner!.

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