Ingredients
1 5-8 pound beef tenderloin
Whole garlic cloves
Fresh rosemary sprigs
Salt and pepper to taste
About 3 T. softened butter
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Remove meat from the refrigerator about 1-2 hours prior to cooking. Peel the garlic cloves and cut thin into slivers (about 2-3 per clove). Insert into the meat by making small slits with a very sharp knife. Fold the thin end of the filet and secure with string or a sturdy toothpick. Spread butter on the meat. Lay fresh rosemary on the rack of a roasting pan, lay the meat on top of the rosemary. Lay more rosemary along the top of the fillet. Preheat oven to 500°. Place pan in the over and reduce the heat immediately to 400° and bake 30 minutes. Remove when an instant read thermometer reads 130°. Season with black pepper and salt to taste. Tent the fillet with foil for about 10 minutes prior to serving. Cut into thickish slices (about 1/2 inch)