Roasted Beef Tenderloin with Three Cheddar Butters

Instructions

1. Preheat the oven to 300°F.
2. Use about 6oz to 8oz of cleaned tenderloin per person.
3. Season with a ratio of about 1 tsp of Kosher Salt per pound of tenderloin. And season with fresh ground black pepper to taste.
4. Sear the tenderloin roast in a heavy bottom saute pan or cast iron pan over very high heat. Using a neutral oil like canola or grapeseed, pour enough into the pan so that there is a slight sheen of oil across the bottom. Heat until the oil begins to shimmer and then add in the roast with the fattier side down first.
5. Sear on each side for about 1 to 3 minutes, lifting and moving around just a bit before turning to the other two sides.
6. Once fully seared, place on a rimmed baking tray with a cooling rack. Place into the oven and roast until an internal temperature of 120°F for rare, 126°F for medium rare, 132°F for medium, 145°F for medium well and 155°F for well done.
7. Once the roast hits the desired temperature, remove from the oven and let rest in a warm place for about 10 minutes before carving and serving. If you need to let the roast rest longer, just place back into a 400°F oven for about 4 minutes and then slice and serve.
   
   Top with your choice of Cheddar Butters:
   Herb Cheddar Butter
   Cheddar & Roasted Pepper Tapenade
   Pumpkin Seed Cheddar Pesto

• Course : Entrees
• Recipe Type : Beef, Dinner, Steak