Cooking a Beef Tenderloin

Olive oil and rosemary all over it with salt and pepper.

Seer it on a grill. Then, wrap it in bacon or pancetta and stick it in the oven until it is where you want it.

I have done a horseradish sauce with it before.

The rosemary and bacon really set it off.

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Hopefully you don't have any hoddy toddy family members that don't/will not eat rare/med rare meat. Otherwise its going to be a travesty if you have to cook it well done.

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This worries me. Several women and children in the family turn their noses up at a filet medium to medium rare.

I forgot to tell you Happy Birthday yesterday.

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.

Trim it and slice into steaks then cook to order like everyone else in here. This is the FDB son!!

what doneness do you like? do you have a meat thermometer? cause if so just pull her off the grill when she gets to 140 internally, let it rest a tidge, and then enjoy!

a good piece of meat like that only needs a little bit of salt, pepper, and garlic rubbed on it, but if you want to do something different, you could wrap it in bacon.

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do you have a meat thermometer? cause if so just pull her off the grill when she gets to 140 internally

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I would pull it at 120. Maybe 125

You can get the tail end to med well while keeping the main portion med-rare to medium. Be sure and tie it up good to keep it's shape.