Mike’s Roast Beef Tenderloin

4 – 4 ½ lb whole tenderloin, need to peel fat and silver skin off and tie to make uniform diameter-Cook’s Illustrated on line has an illustration)

Vegetable oil

Kosher salt

Coarse pepper

Preheat oven to 425°. Position rack in middle of oven.

Let roast stand at room temperature for one hour.

In the latter ½ hour, but with oil, coarsely ground pepper, and kosher salt. Roll I plastic wrap and press salt and pepper into surface.

Set on wire rack over rimmed sheet/broiler pan.

Roast 40 – 50 minutes until it reaches an internal temperature of120° keeping in mind that it will continue to cook.

Rest for 10 – 20 minutes.

Note: We often have company and splurge big time. Of course, tenderloin can be a bit bland so sauces are a necessity; we serve both the Horseradish and Mushroom Sauces (found under “Condiments & Sauces”).