Cooking a beef tenderloin is nearly foolproof…the secret is in the bacon rub.
Prep Time: 5 min
Cook Time: 30 min
1 4-5 lb. tenderloin of beef, trimmed of the kidney fat coating and membrane (this is an easy task, or have your butcher trim)
1/2 cup bacon fat, congealed
1 teaspoon kosher salt
1 teaspoon black pepper
Rub the entire outside of the beef tenderloin with the bacon fat. Sprinkle with salt and pepper. Place on a foil lined baking tray (for easy clean up) and put in a preheated 400ºF oven. For a roast that is medium rare, cook until the internal temperature reaches 120ºF when tested with a meat thermometer (approximately 30-45 minutes). Allow to rest for 15 minutes before slicing. Keep in mind that carryover heat will continue to cook the meat as it rests, raising the temperature 10-15 degrees.
Paula’s note: Without an ample rest, the juices of the tenderloin will rush out when you slice it, causing your meat to be dry. I also don’t bother tenting the roast with aluminum foil when it is resting. It stays plenty warm and tenting it will soften the wonderful crust formed from the bacon fat and spices.
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