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Beef Tenderloin Recipe


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     Beef Tenderloin

Category   Entrees - Maindishes
Sub Category   Grilling
Servings   10 to15
Preptime   1 hour
  Cabernet or Pinot Noir

Beef tenderloin, trimed, ~ 6 pounds
Olive oil
Kosher Salt
Coarsely ground pepper

Wash tenderloin well and dry. Trim excess fat and tough sections as appropriate. Fold tenderloin at thin end to make as uniform as you can. Tie with roasting string. Brush tenderloin with olive oil. Generously salt and pepper meat, rub and pat all around meat.
Clean grill and wipe with olive oil. Preheat grill to high. Preheat oven to 400. Grill each of four sides of loin for ~ 90 seconds to sear the meat and lock in the juices. Take off grill, transfer to cookie sheet rubbed with olive oil. Roast the meat until center temperature is 135 for medium rare, approximately 30 minutes. Use a meat thermometer and test meat at various locations/thicknes. Take out, cover with foil, let rest 10 minutes. Slice 1/4 in. slices or so.
Serve with mashed potatoes, twice baked potatoes, or fingerling potatoes, and salad,.
Serving Suggestions
Serve with sauce of choice. Horseradish, basil Parmesan an others are great.

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