Ingredients
-
butcher's twine
-
1 (3 pound) beef tenderloin
-
1 tablespoon kosher salt
-
2 teaspoons freshly ground black pepper
-
2 tablespoons olive oil
Directions
-
Cut butcher’s twine into 5 or 6 (8-inch) pieces. Wrap each piece firmly around the tenderloin, spaced about 1 1/2 inches apart, and secure with a knot. Trim off any excess twine. Cut a longer piece of twine and wrap it horizontally around the beef; run the ends of the twine under the center pieces and tie a firm knot in the center. Trim off any excess. Refrigerate tenderloin for 30 minutes uncovered.
-
Preheat the oven to 325 degrees F (165 degrees C). Set a wire rack inside a rimmed baking sheet.
-
Season tenderloin evenly with salt and pepper. Heat oil in a large skillet over medium-high heat. Place meat in skillet and cook, undisturbed, until browned, 4 to 5 minutes. Flip and repeat on all sides until evenly browned. Transfer tenderloin to the prepared wire rack.
-
Bake in the preheated oven until an instant read thermometer inserted near the center reaches 125 degrees F (52 degrees C), 35 to 40 minutes for medium rare, or cook to desired degree of doneness. Transfer to a cutting board to rest for 10 to 15 minutes before slicing.
Nutrition Facts (per serving)
| 582 | Calories |
| 45g | Fat |
| 0g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 582 | |
| % Daily Value * | |
| Total Fat 45g | 58% |
| Saturated Fat 17g | 85% |
| Cholesterol 145mg | 48% |
| Sodium 569mg | 25% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 41g | 81% |
| Vitamin C 0mg | 0% |
| Calcium 18mg | 1% |
| Iron 5mg | 30% |
| Potassium 570mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
