I love steak and I especially love tenderloin. It is so versatile! You can serve it warm or cold as the star-of-the-show for dinner, serve it alongside eggs for a powerful protein punch in the morning, and pile it high to make delicious sandwiches for lunch. The price tag can be a little intimidating so cooking it well and having a foolproof way to not mess up a beautiful, expensive cut of meat is important. I got your back! This is a foolproof way to end up with a delicious tenderloin every single time!
Ingredients
- 1 beef tenderloin of any size
- salt and pepper
Remove from marinade (I do not marinade tenderloin. I feel like it is better without it. That’s a personal preference. You do you!) Allow tenderloin to reach room temperature. While you are waiting, trim visible fat. Salt and pepper the beef. Line baking pan with foil for easier clean-up. Pre-heat oven to 500 degrees.
Cook tenderloin in preheated oven for 20 minutes. DO NOT OPEN THE OVEN DOOR! At the end of 20 minutes, turn the oven off and leave in there for another 20 minutes. Once time has expired, remove from oven, loosely tent with foil for 10 minutes before carving. Enjoy the perfection!
I have been making beef tenderloin for years. I tried Robin’s recipe last night (birthday dinner) and it was by far the best tenderloin we’ve ever had. This recipe is sooo simple. I do marinate in Essence of Emeril over night if possible or a couple of hours before cooking.
Thanks Robin you just made my life easier!!
Yay! That makes me so happy! And it is sooooo easy!