Beef Tenderloin…

Looking for an idea for a special dinner? How about a Chateaubriand….otherwise known as a …beef tenderloin/filet mignon roast. It is delicious, tender….melt in your mouth. It’s basically cooked in a pool of butter. I mean, how could it not be good, right??It may sound pretty fancy, right? But it’s actually pretty simple and quick. Impress your guests with a wonderful dinner of this luscious beef, served with buttery mashed potatoes and a green vegetable. You will be so pleased!!

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Beef Tenderloin
Serves 3

1   1/2  lb beef tenderloin roast
1  stick of butter, plus 2 tablespoons
1 tablespoon of vegetable oil
1 clove fresh garlic (optional)
salt and pepper

Preheat oven to 400 degrees. If your tenderloin roast is uneven in size ( thinner on one side), tuck smaller side under and tie together with string to form a uniform sized roast. (see pic above).
In a cast iron skillet, on medium high heat, melt 2 tablespoons of butter and 1 tablespoon of vegetable oil.  Lightly brown the roast on all sides. Once it is seared, add 1 stick of butter and garlic clove (optional) to the skillet. Place the skillet in the preheated oven. Roast uncovered, for 10 minutes. Turn it over and cook for another 10 minutes, or until internal temperature reaches 135 (medium rare). Remove from oven and skillet and allow to rest for approx. 5 minutes. You will not be disappointed….I’m tellin ya, you must try this.

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