Beef

[jimmyjazz]

God bless beef tenderloin:

 

[Tex Pete]

That looks great! How did you prepare it?

 

[jimmyjazz]

It was easy -- I made a paste consisting of

Whole grain mustard
Olive oil
Thyme
Savory

and rubbed it on seared tenderloin. Then I finished them in the oven at 450 F for about 20 minutes or so. The thicker end of the tenderloin ended up fairly rare, while the thinnest portion was a solid medium. Most of the cuts ended up medium rare. Our dinner crowd of 22 had no complaints!

 

[Harry Horn]

mmmmm

 

[tx 3 putt]

Pass me some rolls and mustard, thanks.

 

[dfw75201]

Considering the ratio of difficulty in preparation vs. tastiness upon completion, tenderloin has to be among the world leaders.

I use the Ina Garten method of simply massaging butter into it, adding salt and pepper, and putting into a 500 degree oven until it hits 125. Nothing else needed. It's always awesome.

The post sear rub you used, kinda like what you do to a rack of lamb, sounds great too.

 

[TRRW#31]

 

[general35]

Our dinner crowd of 22 had no complaints!
_______________________________________

what did you serve the other 21 people?