Beef Tenderloin

Image here

Ingredients

Beef Tenderloin

First slather beef in butter!! Coat it all the way around!

Then roll beef in salt, pepper- and I like to use fresh crushed fennel! Make sure it is encrusted with these seasonings.

Place in 500 degree preheated oven- for 20 minutes. A 9 x 13 pan is perfect size!

Cook until 120 degrees. - use cooking time-- not really degree.

Take out and let set for 10 minutes.

Slice. Yummy!

It is also under Ina Garter.

Procedure

Another recope from Ina Garten...

FILET OF BEEF

Serves 8 to 10

1 whole filet of beef (4 to 5 pounds), trimmed and tied

2 tablespoons unsalted butter, room temperature

1 tablespoon salt

1 tablespoon coarsely ground pepper

1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.

2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Serve with Gorgonzola Sauce.

Gorgonzola Sauce

Prep Time: 10 minutes Cook Time: 50 minutes

Yield: 3 cups

4 cups heavy cream

3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")

3 tablespoons freshly grated Parmesan

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Special Notes

Recipe from Aunt Therese!