First off pat your tenderloin dry and make sure it's free of silver skin. Also trim any extraneous fat off. You want to get the tenderloin down to room temp or as close as you can to room temp. This might mean taking it out up to two hours before cooking. Generously salt and pepper it while it comes to room temp. Pop it in a 400 degree oven till it comes to 120 for medium rare or 125 for medium. Please don't serve it above that!! Let rest for about 20 minutes and slice. I also like to lay some rosemary around and over the meat while it cooks.
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Well played. You deserve a cookie.
Sturdy enough to grill, fry, and turn into ice cream sandwiches, too
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