At a Christmas party recently, I really enjoyed the way my friend prepared her roast beef tenderloin, which was served with an array of sauce and bread. Guests sliced their own roast beef and enjoyed it with the sauce of their choice. I thought it was a nice way to served Roast Beef Tenderloin at parties or gatherings. Get your guests to feel more casual, relaxed, and more at ease.
Roast Beef Tenderloin
1 (2 ½ lbs) Beef Tenderloin, trimmed excess fat and silver skin
1 to 2 Tbsp Olive Oil
Freshly Cracked Black Pepper
Fresh or Dried Chopped Rosemary
Preheat oven to 450˚F.
Using kitchen string/twine and tie around the tenderloin with equal spacing between each truss. Note: You can ask your butcher to do this for you.
Pat dry the beef tenderloin with paper towels. Rub the tenderloin with olive oil and sprinkle with black pepper, sea salt, and rosemary all over the meat.
Heat a large cast iron pan over high heat and sear the meat on all sides until brown in color.
Place the meat in a baking tray and roast for about 20 to 40 minutes or cooked to your liking. When the tenderloin is cooked, remove from the oven, cover loosely with aluminum foil and let rest for about 15 minutes before serving.