This is one of our go to proteins for any special occasion. We just made it for New Year's Eve and didn't have one slice left! It maybe a bit decadent in terms of cuts of meat, but it is a crowd pleaser everytime. So easy and simple to make, you just roast and leave to sit and finish cooking, then slice! Done! We keep the spices simple, but you could certainly take this tenderloin in any direction, using whatever dried spices are your favorite. Serve with chimichurri or a horseradish sauce.
Serves 12 or 8 with leftovers
1 3-4 lb beef tenderloin, at room temperature
salt and pepper to taste
olive oil to cover about 1/4 cup
Preheat oven to 450F degrees.
Rub tenderloin with olive oil, Kosher salt & ground pepper. (Or whatever other spices you like for your meats.)
Roast 40 min at 450 F.
Let stand 20 minutes outside of oven tented with Aluminum foil before slicing.
*you MUST let the tenderloin rest, this is where the cooking finishes and all the juices return to the meat.