re: Cooking a Beef Tenderloin

We do these all the time. Rub with olive oil salt and pepper, put in roasting pan and roast at 500. Use a thermometer in the middle and pull at your desired temp. I pull between rare and med rare. Putting the thermometer in middle means the fat end will be a little more rare and thin end a little more medium.

The well done people are easy. After you slice it, put that pan on the stove and throw some pieces in for a couple minutes.

I either do a butter and garlic or a red wine reduction, in the roasting pan.

No need to sear. It cooks nice and evenly and eats like butter.