|Beef Tenderloin right out of the oven needs to sit covered for at least 10 minutes before cutting.|
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.
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!.