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Iain Bagwell
Beef tenderloin is the essential holiday meal, whether served as an appetizer or a dinner centerpiece. When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.
Ingredients
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1 (5- to 7-lb.) beef tenderloin, trimmed
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3 Tbsp. butter, softened
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5 to 7 tsp. kosher salt
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3/4 tsp. cracked black pepper
Directions
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Season beef tenderloin:
Preheat oven to 425°F. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper.
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Bake beef tenderloin:
Bake at 425°F for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135°F (medium rare).
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Rest:
Cover loosely with aluminum foil; let stand 15 minutes before slicing.