Recipe Test: Beef Tenderloin

Beef Tenderloin can intimidate many cooks because of the high price tag associated with that big hunk of meat. But if you're looking to serve filet mignon, beef tenderloin is actually a more economical and time-effective option for a dinner party crowd. Here is a fool-proof beef tenderloin recipe that has worked for me several times and never fails to please a crowd.

I used The New Best Recipe by Cook's Illustrated for the majority of this information. It's my go-to cookbook for any intimidating piece of meat or dinner party recipe. They don't publish their recipes online, but the book is well worth the purchase price for any avid cook.

What you will need:

- beef tenderloin (5-7lbs is what we usually use to serve at a dinner party. Figure a pound per person and you'll have plenty left over).

- salt, pepper, olive oil.

- meat thermometer

- roasting pan with wire rack

- electric knife or carving knife

The first time I attempted Beef Tenderloin I didn't realize that many butchers and grocery stores will tie the meat for you. It's a fun experiment if you are looking for a challenge, but unless you're a glutton for frustration you should ask the meat counter to tie the beef tenderloin for you.

Preheat oven to 425-degrees. Make sure the meat is at room temperature before prepping.

Beef tenderloin is already a super-tender, flavorful piece of meat. It doesn't need a lot of fuss to be impressive. Oil up the tenderloin and then sprinkle with salt and pepper. Don't go overboard, just used enough to season the meat and enhance the beef's natural flavor.

Make sure to fold up the small ends of the meat so the tenderloin has a more uniform thickness, this will ensure you don't get any crispy ends. Unless you have a grandmother like I do that only wants her meat WELL done. We usually microwave her meat after we take it out of the oven. Ugh.

Using a meat thermometer, the beef tenderloin will be ready when it reaches 125 degrees at its thickest. It usually takes about an hour, maybe less if you are cooking 5 pounds or less.

it's very important to give yourself enough time to finish the meat before your guests arrives. The worst thing is waiting on the meat while your side dishes are all overcooking and your guests are starving. Allow an hour to cook the meat and another half hour before you carve it. A good rule of thumb is to be taking the meat out of the oven when guests arrive. That gives 30 minutes to let it sit while you greet your dinner party guests and enjoy some wine or finish up any side dishes.

After the meat has rested, you can carve it up and serve. The beef tenderloin won't be super hot, but it's not really supposed to be. You can actually serve it cold (some prefer it this way) by refrigerating the sliced meat for a couple hours. It makes an amazing sandwich.

Beef tenderloin is just that easy! For a look at my last beef tenderloin, I made a slideshow here.