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- Submitted by: Recipe Group Member
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- Using a sharp chef's or boning knife, trim tenderloin and remove silver skin as for pork tenderloins. Or request a butcher to provide you with a 'peeled and roast-ready tenderloin of beef, silver skin removed.' You don't need it tied, larded, or marinated. You will get a beautiful roast about 15-inches long and 4-inches thick at one end, tapering toward the other end.
- Preheat oven to 400° F. Place rack in middle level of oven. Line a 12 x 16-inch rimmed baking sheet with aluminum foil to make cleanup easier. Place a roasting rack on the baking sheet. Rub oil over all sides of meat. Sprinkle with salt and a few grinds of pepper. Place roast on rack, and tuck small 'tail' under so thin end of roast becomes thicker and cooks evenly. Secure with kitchen string.
- Place tenderloin in oven and roast until done to your preference-110° F to 120° F for medium rare, 130° F to 140° F for medium, 150° F for medium well. To measure temperature, insert an instant-read thermometer in middle of roast after about 35 minutes, or may take 45 to 50 minutes, depending on your oven and exact weight of roast.
- Let roast rest for 5 to 10 minutes to allow juices to set. Place on a carving board and carve across the grain into 1/4 to 1/2-inch slices, beginning at thin end of tenderloin. The last slice or two usually has a little gristle, which isn't visible before carving. You may prefer to reserve it for another use rather than serve to guests.
Submitted by: Recipe Group Member
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