BEEF TENDERLOIN

This is one of the most elegant and easiest main course you can serve at a dinner party for a crowd.  It is always sure to please and you do not have to fuss with it at the last minute!   This is 1/2 of what I purchased and will serve 6.  The butcher cut the roast in half and trimmed and tied it.  We like small portions, but you can cut it as thick as you like!

• 1 whole beef tenderloin (approx. 4 to 5 lbs.)  trimmed of excess fat and tied  (you can get the butcher to do this!).  Bring to room temperature 1 hour before placing in oven.        Note:  You can have the butcher cut a whole beef tenderloin in half for a smaller dinner, freeze the other section.
• 2 1/2 T room temperature unsalted butter
• 1 T course sea salt
• 1 T ground black pepper

Preheat the oven to 500 degrees.  (Use a oven thermometer to make sure!).    Place the beef on a baking pan and pat the outside dry with paper towels  (do not add water or cover).    Spread the butter on the beef with your hands.  Sprinkle the salt and pepper on the beef evenly.  Roast, uncovered,  22 minutes for rare and 25 minutes for medium-rare.   (An instant read thermometer inserted into the middle of the roast should read 125 degrees, so if it is less, leave the roast in longer, just keep checking.  The roast will continue to cook after you take it out of the oven and wrap it according to instructions and will go up another 10 degrees, to 135.)

Remove the beef from the oven, cover it tightly with aluminum foil (try and seal well),  roll it in newspaper and allow it to rest at room temperature for at least 20 to 30 minutes.  At this point, you can unwrap it from the newspaper and foil, remove the strings and slice the filet  1 1/2 inch thick (or to your liking).   Serve with Horseradish Sauce or blue cheese sauce.

HORSERADISH SAUCE:

• 1 C sour cream
• 1 to 1 1/2 T prepared horseradish
• salt & pepper to taste