| | Directions | | Season tenderloin with salt and pepper. Wrap tightly in plastic wrap, forming a "tube". Refrigerate for 4 hours. Heat 2 T. tbsp olive oil in a skillet. Preferably one that can go into the oven, if not, start in the skillet and transfer the meat to a roasting pan prior to the last step. Preheat oven to 325°. Once the oil in the skillet is hot, sear the tenderloin on all sides, just enough to give it a nice caramel color, about 5 minutes. Once all sides are seared, add the butter to the pan. Once it starts to foam, start basting the meat with the butter. After it is coated nicely, place the skillet (or roasting pan) in the oven. Roast until the meat reaches your desired doneness. Remove from the oven and tent it with aluminum foil for 10 minutes. Slice it up and enjoy. A nice hint, strain the drippings from the pan and serve in small cups as a dipping sauce. For a bit of an extra kick, use hickory smoked salt and chipoltle pepper powder, instead of regular salt and pepper. |
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| Ingredients | | - |  | 1 beef tenderloin (trimmed) |
| - | | 1/4 pound Butter |
| - | | salt and pepper to taste |
| - | | 2 tablespoons olive oil |
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