Basic Filet of Beef Tenderloin

Whole beef tenderloin (4-5 lbs), trimmed & tied with cooking string (Tip:  ask butcher to trim the tenderloin before purchasing)

6 T of  Grass Fed Ghee or Butter, melted

4 Tsp Kosher Salt 

2 Tsp of Cracked Pepper

Fave fresh herbs for garnish

• Preheat oven to 275 degrees
• Cover a roasting pan or cookie sheet with aluminum foil
• Dry the beef tenderloin with paper towels
• Brush the melted ghee/butter all over the beef, top and bottom
• Sprinkle all the salt and pepper evenly on the beef (all over!) Yes all of it!!
• Place the beef on the aluminum lined pan 
• Roast in the oven (uncovered) for 1-1/14 hours or until a meat thermometer stuck in the end of the beef reads 130 degrees for Medium Rare
• Remove from the oven and wrap the beef tenderloin in foil tightly and let rest on the pan for 15 minutes
• Remove the foil and let rest at room temp until ready to serve
• Cut into 2"-3" pieces and serve immediately
• Garnish with favorite fresh herbs, if desired!
• Mustard Mayo Horseradish sauce is a winner accompaniment!! 

7 or less & Done!!

inspired by Barefoot Contessa