Tenderloin is one of the most delicious cuts of meat you will EVER encounter. It is the most tender cut of beef, and has very little fat marbling throughout. You will generally run across this cut of meat as a filet mignon, or tenderloin steak. Both are out of this world good, but today I want to share an alternate way to cook tenderloin.
When ordering a beef you can order your tenderloin as steaks, filets, roasts, or any combination of the three. The last couple of years we have been ordering a few 2-3 pound tenderloin roasts.
Now, tenderloin roasts are a delicacy, and only served on special occasions (Christmas, Birthdays, etc...), and when there is not too many people ;). I personally prefer tenderloin roast to prime rib because there is less fat throughout. However, my husband loves fat so he prefers prime rib.
Anyhow, onto the recipe. I love The Pioneer Woman. She gives step by step instructions- with pictures, and every recipe I have tried of hers has been excellent. Her tenderloin roast recipe TO DIE FOR.
A few side notes:
You can use as much or little of butter as you want. Please don't skimp on the butter. This is only a couple times of year type of meal. Do a few extra sit ups, but don't skimp on the butter!
You can use any salt blend you like. Some examples are Lawry's, Alpine Touch, etc...
You can use any pepper blend you like as well- garlic pepper, lemon pepper, plain pepper.....
Last, but not least, don't invite too many people over- you will want seconds, thirds, fourths.........