There’s nothing that I love more than beef tenderloin. I am not one for fatty cuts of beef, so give me a tender piece of meat without an ounce of fat on it and I am happy camper. Sadly, the steep price tag of beef tenderloin keeps me from making it more than once a year, usually for Christmas dinner. So, you could imagine my excitement when I found tenderloin marked down to 50% off.
This is a very simple beef tenderloin recipe, with very little ingredients. When you have a good cut of beef, you don’t want, or really need, to overpower it with seasonings and spices. You really want the taste of the meat to shine through on its own, and not be overpowering.
Since it is an expensive cut of meat, you really don’t want to screw it up and overcook it. Therefore, an internal meat thermometer is vital. I have one that you leave inside the meat while the meat cooks, and you can monitor the temperature without even opening the oven door. I use it all the time when making roasts or turkeys. Invest in one. They are totally worth the money.
Source: Pioneer Woman