By Jo Yates Baughman

No special occasion meal is complete at our home without roast tenderloin.  It’s a favorite of everyone, and the beauty of it is “the cook” can do all of the work early in the day, and then complete the cooking just before dinner is served. You will need at least a 4 pound trimmed tenderloin (or about a 6 pound untrimmed tenderloin) to begin this meal.

Now the fun begins….first wash and sanitize one side of your kitchen sink and place the meat in it.

Roast Tenderloin

INGREDIENTS AND DIRECTIONS

Rub the whole surface of the tenderloin with 1/2 teaspoon sugar, 1 teaspoon coarse black pepper and 1/2 teaspoon Sea Salt. Next mix 3 Tablespoon Kitchen Bouquet in 1/2 cup Corn or Canola Oil and pour the mixture over the meat, then massage it into the surface turning the meat over once or twice (don’t be shy and use your hands, not a brush….wear rubber gloves if it truly bothers you to get your hands dirty) and let it stand in the sink at room temperature.

Preheat the broiler and line the broiling pan with a long piece of heavy duty aluminum foil.  Place the tenderloin in the pan and bring it as close to the broiling coils as possible, turning every 2 to 3 minutes until the whole tenderloin surface is seared.  Now, let the tenderloin cool at room temperature.

Wrap the tenderloin in heavy duty aluminum foil (use the foil that you have already used to line the broiling pan if possible) and pour 1 cup of Red Wine or Consomme over the meat and seal the foil on top and all edges.

Roast at 350 degrees for 40 minutes, remove and let it cool at room temperature (except on hot summer days when it needs to be refrigerated if standing longer than two hours.)

That’s it, until half an hour before serving, when 1 cup of Crisco shortening is heated in a small pan until it reaches the smoking point.  Watch this step carefully….hot grease is dangerous.  Place the tenderloin on a cookie sheet covered with aluminum foil and pour the smoking hot fat over the surface and roast, uncovered, at 450 degrees for 10 – 15 minutes.  Let it sit for 10 minutes before slicing.

This is a delicious meat served hot, with horseradish sauce, or the saved drippings from the roasting step. If cold tenderloin is preferred, it will slice into many more thin slices that can be served with dollar sized rolls.

Happy eating!!

Jo Yates Baughman is a graduate of The University of Michigan, who currently serves as Marketing Director for the Bartlesville Community Center, a Frank Lloyd Wright designed performance center. Also is an elected lay member of the Oklahoma Episcopal Church Diocesan Council, and remains active in Delta Delta Delta alumnae activities as a past Executive Board Member. Chairs the reading mentor program at a local, at-risk elementary school, and enjoys her membership in PEO.  Jo is the mother of Chic Galleria’s Editor-in-Chief, Beth Anderson.

Tags: beef, dinner, food, holiday meals, recipes, roast, tenderloin