Beef Tenderloin
Total time: 1 hour, 45 minutes
Servings: 8 to 10
Note: From executive chef Terry Sheehan at the Ahwahnee hotel in Yosemite National Park.
3 1/2 to 4 pound beef tenderloin Salt and coarse black pepper to taste
1/4 cup clarified butter (or peanut oil)
*you might need to tie the tenderloin to ensure even thickness
Season the tenderloin generously with kosher/sea salt and freshly ground pepper (coarse) pepper.
Make sure to bring the tenderloin to room temperature (allow about 30 minutes) before roasting. Heat
the oven to 400 degrees. In a roasting pan that can be used on the stove top, or in a large oven-
safe skillet, heat the clarified butter over medium-high heat and pan-sear the tenderloin, browning
all sides evenly. You want a good dark brown crust Roast until the meat's internal temperature is
130 degrees, about 35 minutes. Remove the roast from the oven, loosely cover with foil and let it
rest for at least 15 minutes before slicing. The temperature will rise to about 140 degrees, for
rare. Serve with Bearnaise demi-glace, or a nice mushroom-cabernet sauce
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