Roasted Beef Tenderloin
Always a favorite at weddings, rehearsal dinners and cocktail parties!
1 whole (4 to 5 pounds) beef tenderloin, trimmed and tied*
½ cup Monterey steak seasoning
*Ask your butcher to trim and tie the tenderloin. Preheat oven to 450 degrees. Cover a baking sheet with aluminum foil for ease in cleaning. Spray foil lightly with cooking spray. Place trimmed and tied tenderloin on baking sheet. Coat all sides liberally with steak seasoning. (You can’t over-season the beef tenderloin. More is better.) Place prepared tenderloin in preheated oven. Cook for 30 to 35 minutes. Remove from oven and immediately cover tenderloin with aluminum foil. Press foil around sides of tenderloin to retain the heat. Let meat rest under the foil for 30 to 45 minutes. The tenderloin will continue to cook under the aluminum foil. Transfer to a carving board and cut into thin slices. Serve with cocktail rolls, horseradish sauce and dijon mustard. Serves 12 to 15.