INGREDIENTS
- 5 lb beef tenderloin, trimmed
- Montreal steak seasoning
- salt
- 1 stick of butter softened, more for browning the meat
- Olive oil
INSTRUCTIONS
Preheat oven to 475 degrees.
Sprinkle salt and Montreal seasoning generously on meat, cover the entire roast.
Heat some olive oil in a heavy skillet, When skillet is very hot add a few tablespoons of butter and tenderloin. Sear all sides of the tenderloin. Save the skillet with dripping to make gravy.
Place the tenderloin in a pan with a rack, rub with softened butter and add more seasoning. Place in the oven with a meat thermometer and cook to 140 degrees.
Let the meat stand for 10 minutes before slicing.
Recipe by Debbie
Peg's Favorite Recipes 
INGREDIENTS
INSTRUCTIONS
Preheat oven to 475 degrees.
Sprinkle salt and Montreal seasoning generously on meat, cover the entire roast.
Heat some olive oil in a heavy skillet, When skillet is very hot add a few tablespoons of butter and tenderloin. Sear all sides of the tenderloin. Save the skillet with dripping to make gravy.
Place the tenderloin in a pan with a rack, rub with softened butter and add more seasoning. Place in the oven with a meat thermometer and cook to 140 degrees.
Let the meat stand for 10 minutes before slicing.
Recipe by Debbie
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