Simple is an understatement when it comes to preparing this dish. A lot of people are wary of cooking an expensive cut of meat in fear of overcooking it but with a meat thermometer, you can't go wrong.
If you're in Dallas I recommend buying your meat from Central Market, Whole Foods, or The Meat Shop.
Yields: 4 servings
Ingredients:
2 beef tenderloins, 16 oz each, trimmed and tied with butcher twine (you can ask the butcher to do this.)
Kosher salt
Black pepper
1/2 stick of unsalted butter, melted
4 sprigs of fresh rosemary
Directions
Preheat the oven to 250 degrees. Thread the rosemary sprigs in between the butcher twine on top of the tenderloins. Brush all over with the melted butter and then liberally season with salt and pepper. Place the thermometer in like so:
Cook until the middle reaches 130 degrees for medium-rare, it should take about 1 hour to get there. Allow to rest for 10 minutes on a cutting board and then slice.
Your side dish options are practically unlimited - I love pairing this with Ina Garten's twice-baked sweet potatoes
Tenderloin can be enjoyed hot, room temp, or even cold! The perfect dish for entertaining, especially during the holidays.