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Sunday, March 17, 2013

Roasted Beef Tenderloin

We are making Roasted Beef Tenderloin for Easter so we wanted to do a test run first.

I searched for a recipe to go by, and I found one by The Pioneer Woman, Roasted Beef Tenderloin. Everything I've ever tried of hers has come out great, and I know my friend CC Chapman swears by her.

So off we went.

We started by buying the beef tenderloin at The Meat House in Brookline.

It looked so good.

I veered from The Pioneer Woman's recipe and here's what I did and how it came out.

Here's the meat as it came from The Meat House. All trimmed up nice.


I generously sprinkled on Joe Davidson's original World Champion BBQ Rub.



I know, it looks like a LOT of seasoning, but when you cut through to serve it, you only get seasoning on the ends.

Next up, I added Lemon Pepper seasoning.



I placed it in a baking dish.


Didn't have a rack though.

Next I added in a meat thermometer.


I read on Wikipedia that you could either leave a meat thermometer in during cooking, or take the roast out of the oven to test the temperature.

I left it in. THAT was a mistake. ;-)

My thermometer was not oven proof and it melted. Yikes!

Melted Thermometer
Image: Melted Thermometer

Next I cut up some potatoes and tossed them with olive oil, salt and pepper.

Added them to the baking dish.


After cooking for about 40 minutes:


Let it rest:


Then sliced.




Jeff Cutler liked it!

This definitely happened. And I'm happily sated. cc @stevegarfield @carolgarfield @milliegarfield

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