Recently, at a wedding we attended, they had sliced beef tenderloin on the buffet. It was melt-in-your -mouth delicious.
I am sort of embarrassed to tell you that as we were leaving, I noticed the buffet was still set up, and I went back in and got a couple more slices of the beef on a paper plate to eat on the drive home!
It was that darn good!
I have never cooked a beef tenderloin because, whoo-ee! they are pricey!
But when I began thinking about buying our traditional Honey Baked Ham for Easter dinner, I figured that this would be the perfect time to try a tenderloin instead.
I got mine at Costco. They had both Prime and Choice but I thought since it was my first time to cook one I would try out the lower priced Choice.
I scoured the internet for cooking advice. I seasoned with garlic salt, cracked pepper and butter.
And baked at 425 degrees about 10 minutes per pound. I didn't know it, but one end of the roast is thinner. You are supposed to tuck it in and tie with twine but I didn't have any. But that's why it looks weird on the left side.
After you remove it from the oven , tent with foil and let it rest about 15 minutes.
Amazingly it came out perfect!
I can't say it came out as good tasting as the one we ate at the wedding though. I wonder what their secret is. Lonnie thinks it might be Lawrys seasoned salt. He could be right.
I probably won't start a new Easter tradition with cooking a tenderloin but we need to work it in on at least one holiday each year.
Maybe my family would be willing to forego Christmas presents for a nice cut of beef instead?
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