Beef Tenderloin Roast

Beef tenderloin makes a fine entrée for your best sit-down dinner party; however, it can also be the star of the buffet menu for your holiday cocktail party. It's delicious whether served hot, at room temperature, or cold. Thinly sliced, it can serve a great many people.

Basic roasting instructions for beef tenderloin are fairly simple. You'll need:

• 4- to 5-pound trimmed beef tenderloin, at room temperature

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 tablespoon freshly ground black pepper

Preheat oven to 425°F. Rub the tenderloin with the olive oil, and then rub in the salt and pepper. If using an ovenproof meat thermometer, insert it into thickest part. Roast the tenderloin on a rack in a shallow roasting pan for 45 to 50 minutes, or until internal temperature reaches 140ºF for medium-rare or 150ºF for medium. Allow to rest for at least 15 to 20 minutes before slicing.

Alternative Method for Cooking Beef Tenderloin Roasts:

• 4- to 5-pound trimmed beef tenderloin, at room temperature

• Montreal Steak Seasoning

 Allow roast to come to room temperature. Sprinkle with Montreal Steak Seasoning (McCormick Brand). Do not salt. Place in 450˚ oven for 15 minutes. Reduce heat to 325˚ for 20 minutes or until internal temperature reaches 140ºF for medium-rare or 150ºF for medium. Allow to rest for at least 15 to 20 minutes before slicing.