Beef Tenderloin

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   ["1-2 day before generously salt beef and refrigerate uncovered for 1-2 days.", "", "", "on rimmed baking sheet elevated on a cooling rack, Bake at 225 degrees for 2 1/2 - 3 1/2 hrs or until center reaches 125* (rare) or 130* (med rare). Since this is a low temp cook there will be almost no carryover cooking so take beef out when desired temp is reached.", "", "Use a oven proof thermometer inserted at least 3"" in the end so the prob reads the center most mass of the meat.", "", "After you take beef out of the oven, set rack 6"" below broiler on turn to high. Before serving oil tenderloin and broil on each side about a min for total. Let sit for 1-5 mins and slice into 1/2"" medallions and serve with desired sauce."]

* Per serving · 4 servings · Values may vary.

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