A GoodTrueBeautiful Tender-loin of Beef

Beef Tenderloin

A GoodTrueBeautiful Tender-loin of Beef

Some of you may have noticed in my last blog post, that I was posing with a rather large, uncooked beef tenderloin that was poised to become our Christmas Dinner.  I’ve made a beef tenderloin on Christmas each year for about the past decade, and used a different recipe each time.  After all that ‘experience’, I’ve finally honed it to what I believe is the easiest and best way to cook it.   It’s so easy it’s almost ridiculous; its so delicious you can’t go wrong.  Enjoy!

Beth Nonte Russell’s Recipe for
A GoodTrueBeautiful Tender-loin of Beef

  • 1 whole beef tenderloin, 5-6 lbs
  • 5 cloves garlic, crushed
  • 2 tablespoons course sea salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 sparkly mini skirt
  • 1 good friend

Preheat oven to 275 degrees

If you have on an outfit that is not very exciting, go now and put on a sparkly mini skirt or equivalent.  Your good friend will give you the thumbs up for your fashion choice.  You will now be smiling (or laughing!) as you place tenderloin in a shallow baking pan.  Mix melted butter and olive oil, and brush all over the meat.  Mix the salt and pepper together with the garlic, and rub all over the outer surface of the tenderloin, fully covering it; press into meat.

Roast the beef until an internal thermometer reads 135 degrees, about 1/12 hours, for medium rare; pull from oven and enjoy a chat with your friend for 20 minutes while the meat rests.  Slice and serve with side dishes, good conversation and laughter.