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1
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--- USING THE 6 LB TENDERLOIN ---
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2
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PREHEAT oven to 425° with a rack in the center.
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3
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TRIM tenderloin and cut into filets. Rub exterior of the filets with olive oil, season with salt and pepper. Heat an oven-proof pan over medium-high heat for 5 minutes.
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4
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SEAR filets on one side for 4-5 minutes. Turn them over, place in the pan in the oven and roast to desired doneness.
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5
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Allow filets to rest 5 minutes before serving.
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6
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DONENESS CHART (use an instant-read meat thermometer):
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7
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Rare (120-130°F): Sear for 5 minutes, Roast for 5 minutes, Rest for for 5 minutes.
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8
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Medium Rare (130-140°F): Sear for 5 minutes, Roast for 7 minutes, Rest for 5 minutes.
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9
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Medium (140-150°F): Sear for 5 minutes, Roast for 9 minutes, Rest for 5 minutes
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10
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--- USING OMAHA STEAKS 7 OZ (1 1/2 - 1 3/4") PRIVATE RESERVE TENDERLOIN ---
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11
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PREHEAT oven to 300° with a rack in the center.
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12
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RUB exterior of the filets with olive oil, season with Old World Steak Dry Rub & Marinade (or Salt Grass 7 Steak Spice). Heat an oven-proof pan over medium-high heat for 5 minutes.
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13
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SEAR filets on one side for 2-3 minutes. Turn them over, place in the pan on lower rack of oven and roast to desired doneness.
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14
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Allow filets to rest 5 minutes before serving.
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15
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DONENESS CHART (use an instant-read meat thermometer):
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16
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Rare (120-130°F): Sear for 2-3 minutes, Roast for 12-14 min, Rest for 5 min.
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17
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Medium Rare (130-140°F): Sear for 2-3 minutes, Roast for 16-18 min, Rest for 5 min.
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18
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Medium (140-150°F): Sear for 2-3 minutes, Roast for 19-22 min, Rest for 5 min.
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