Roast Beef Tenderloin (part of a Food Network Kitchens recipe)

2 pounds center-cut beef tenderloin roast
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d' Provence

Preheat the oven to 400 degrees F.

Heat a large oven-proof skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.

Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.

Slice crosswise, arrange on a platter, and serve.

Comments: This roast can be served with a number of sauces (ex. horseradish cream, red wine, etc.) but we prefer it plain. It's so tender if you get a good roast. I get ours at Weaver's when they're on sale (usually cost less than the filet mignon steaks). I would recommend trying to get a roast that is more uniform in its rectangle/cylinder shape because it makes it easier to judge when the center is done without overdoing the ends. This roast reheats well; we usually eat it two nights in a row. I've made tenderloins that are over 3 lbs. this way, too. It's great for special occasions -- or just to show someone you love them.

Two more notes: I don't use a skillet; I have a Calphalon Dutch Oven I prefer to use to cut down on the possible splattering. I also don't rush the searing part since it's critical to ensuring the juices stay in the roast and thus keep it moist.

BR we cook our rib roasts the pretty much the same way here. We rub sea salt and Worcestershire Sauce in the roast before we sear it on the stove. We like to add water to beef bullion (we go by taste and not follow the directions) and dip our meat in that!

We like ours plain only because it's so close to the steak experience that we don't splurge to get very often by dining out. I've never tried the beef bouillon dip idea, but I have used McCormick's (?) au jus packets in the past and added other roast beef (ex. eye round or rump) slices to it to serve at events. Works great for roast beef sandwiches.