Million Dollar Roast Beef Tenderloin Recipes

FILET MIGNON - MILLION DOLLAR ROAST TENDERLOIN

Steps:

• Portions 4.5 pounds served 6 people (7 pound roast from Lunardi's - $172. Costco's was $126 for 6 pounds). We only cooked half. Instructions The Day Before Cooking (*optional): 1. Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust. Day Of Cooking: 1. Let sit to come to room temperature for 2 hours. Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Tying it makes it cook evenly. 2. Preheat oven to 350 degrees F. 3. Sear the beef tenderloin on all sides, about 3 minutes per side, creating a nice golden-brown crust. Place olive oil in a large cast-iron skillet and heat over medium-high heat. 4. Meanwhile combine the softened butter, garlic, horseradish and steak seasoning in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. 5. Move the roast to a roasting rack with 4 cups of water in the pan. The secret to making a perfect roast is keeping water at the bottom of the pan while roasting in the oven. This helps keep the roast super moist while cooking. It's also the reason why it's so tender. 5. Roast until desired internal temperature is reached. *see notes for temperatures. Internal Temperature Guide: guide is about 30 minutes per pound, but ours was at medium early. RARE - 115°F - 120°F MEDIUM RARE - 120°F - 125°F MEDIUM - 130°F - 135°F 1:45 hours for 4.5 pounds 5. Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.

ROASTED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F.
• Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.