Preheat the oven to 500 degrees F
Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel.
Spread soften butter on the tenderloin with your hands.
Sprinkle evenly with the salt, pepper, and garlic .
Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.
While your roast is resting, in a sauce pan on the stove bring your House of Meats Au Jus ( you may add the drippings from the roast ) to a boil and then reduce to simmer.
HINT: If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius!
Remove the strings and slice the fillet thickly.
Ingredients
Directions
Preheat the oven to 500 degrees F
Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel.
Spread soften butter on the tenderloin with your hands.
Sprinkle evenly with the salt, pepper, and garlic .
Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.
While your roast is resting, in a sauce pan on the stove bring your House of Meats Au Jus ( you may add the drippings from the roast ) to a boil and then reduce to simmer.
HINT: If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius!
Remove the strings and slice the fillet thickly.