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1
Preheat oven to 475 degrees.
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2
Rinse meat well.
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Trim away some of the fat to remove the silvery cartilage underneath.
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With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath.
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You definitely dont want to take every last bit of fat offnot at all.
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As with any cut of meat, a little bit of fat adds to the flavor.
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(Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
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Sprinkle meat generously with Lawrys.
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You can much more liberally season a tenderloin, because youre having to pack more of a punch in order for the seasoning to make an impact.
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Start with Lawrys Seasoned Salt.
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Rub it in with your fingers.
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Sprinkle both sides generously with lemon & pepper seasoning.
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(There are no measurements because it depends on your taste, but be sure to season liberally.)
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Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit.
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Set aside.
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Heat some olive oil in a heavy skillet.
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When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it.
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Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven.
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A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
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Place the tenderloin on an oven pan with a rack.
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Sprinkle the pummeled peppercorns all over the meat.
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Press the pepper onto the surface of the meat.
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Put several tablespoons of butter all over the meat.
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Stick the long needle of the thermometer lengthwise into the meat.
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Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes.
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Stay near the oven and keep checking the meat thermometer to make sure it doesnt overcook.
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Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.
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To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
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Note: if you live outside of America and cant get Lawrys, any good salt blend will do.
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(For the record, I think Lawrys has salt, garlic powder, onion powder, and paprika in it, among other things.)
