Serves 6 to 8
1 to 2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 center cut beef tenderloin, trimmed and tied, about 3 to 4 pounds
2 tablespoons olive oil
Using kitchen twine, tie roast every 2 inches, tightly but not TOO tight, it still needs to “breathe”. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat oven to 400° F. Season the beef with a generous amount of salt of pepper.
Roast until the internal temperature of the center of roast registers 125°F for medium-rare, about 40 to 55 minutes, or 135°F for medium, about 55 to 70 minutes, anything more than that and we shouldn’t be friends.
Heat a large cast iron skillet over high heat. Add oil then the tenderloin on the first side for about 45 seconds. Add butter and flip the tenderloin, basting with the melted butter the whole time.
Once all sides and edges are brown, you are done, about 2 to 4 minutes of searing total. Cut into beautiful medallions, remember to remove the twine, serve immediately as there is no need to rest the meat with the reverse sear method.
Serve with Honey Horseradish Sauce and Mushroom Sauce, YES two, give people the option or put both of them on and live like you are living in the wilderness with your son and have nothing to lose.