Wednesday, December 31, 2014

Beef tenderloin

This has by far been a Whitaker favorite as of late. We love Wincos beef tenderloin steaks smothered in Pappys garlic rub and grill them ALL the time. When they stopped cutting them into steaks we got really sad but discovered that if we buy a full loin (costs about $30) and cut them up we can get about 6-8 steaks out of them. YUM! 

Well we had a loin in our fridge and my in laws wanted us to do dinner so we decided we would try something a little different with the tenderloin and boy am I sure glad we did. This recipe is mouthwatering and so easy! I have never been big on recipe following or measurements but will try and give you an idea below:

Peppered Beef Tenderloin

I tenderloin of beef
1 stick of butter-2-4 tbsp for searing; 2-4 for baking
3 tablespoons of salt
1/4 cup of black pepper

Take your tenderloin and remove as much fat as possible. After fat is removed, coat the tenderloin generously with freshly ground sea salt on both sides. After salted, take black pepper and COAT (you cannot put too much pepper on this I promise) the tenderloin until covered. 

Now that your tenderloin is seasoned its time to sear it. The loin we buy is long and sometimes uneven so we usually cut it in half and sear the pieces of loin separately. I take about a tablespoon of butter and melt it in the pan and then sear both sides of the tenderloin half for 1-2 minutes until it starts to char or butter is gone. Once seared I simply throw it into a cake pan (I like using my 13 x 9 glass one but nearly anything will do) and put some slices of butter on top. There is no wrong way to do it so I typically put more than I should. 

Once you have it prepped and in the pan you just stick it in the over at 425 degrees for about 30 minutes or until it reaches your desired doneness. I use a meat thermometer and cook it till its about 150 degrees. You can flip it mid way or even add more butter but its not a necessary step. And you've done it! 

I usually serve it with asparagus and creamy mashed potatoes and I am telling you its to die for! Let me know if you try it and what you think in the comments! Nom nom!


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