Succulent Beef Tenderloin
Are the holidays creeping up on you like they are on me? It’s November and I’ve barely begun to plan. And there’s so much to do. Gifts to buy, cookies to bake for an annual cookie exchange, and meals to prepare.
Just because we’re so busy shouldn’t mean that we throw healthy out the window. Eating all the nutritionally worthless food that gets put in front of us during this time of year is a sure fire way to get run down and sick.
Preparing a holiday meal shouldn’t be one of your worries. This recipe for juicy roast beef tenderloin will keep all of your holiday company happy and healthy, because it’s prepared from grass-fed beef.
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How to Cook a Beef Tenderloin for the Holidays
Roast Beef Tenderloin
Ingredients
- 1 whole grass-fed beef tenderloin
- 1/4 cup pastured bacon fat *
- 2 tablespoons whole grain mustard
- 4 cloves garlic chopped
- sea salt
- ground black pepper
Instructions
- Trim any sinew or hard fat from the tenderloin and cut in half.
- Truss the tenderloin to improve even cooking.
- Season tenderloin with unrefined sea salt and freshly ground black pepper.
- Heat bacon fat in a skillet until melted.
- Preheat oven to 400°F.
- Sear tenderloins on all sides, about three to four minutes each.
- Remove tenderloins from the skillet and place in a roasting pan.
- Brush with mustard then season with garlic, sea salt and pepper.
- Roast at 400°F for 25–45 minutes depending on how well done you like your beef.
- Allow the tenderloin to rest for 20 minutes prior to carving.
Notes