Beef Tenderloin – It’s the most tender cut of beef and it’s the highlight of any celebratory meal.Here it is roasted low and slow then reverse seared for a beautiful browned crust, and it’s finished with a rich garlicky butter sauce to make it undeniably delicious! Perfect Beef Tenderloin Yes beef tenderloin is expensive because it only makes for a small percentage of the meat yield from a steer (or heifer), so that rarity along with it’s highly sought after demand makes it a pricey cut of meat.But of course during the holidays it’s worth the splurge.

It’s buttery tender and doesn’t get better than this! The tenderloin (or filet mignon when cut into individual portions) has the best texture (it’s ruined many cheap cuts of roast for me because it’s so superior).Here we follow a straight forward method to prepare and cook it, it’s seriously easy and hard to mess up.It is however almost imperative you have a key piece of kitchen equipment.

You’ll need a trusty probe oven thermometer (I highly recommend the Chef Alarm I own a few and they work well.Other cheaper options are available online as well).If you are going to spend that much on a cut of meat you don’t want to ruin it.

The cook time will vary based on thickness of the roast and desired doneness, so it’s best to take out all the guess work and risk and use a thermometer that will monitor the temp the entire time and alert you when it’s ready to your desired target temperatur

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