How to make it

  • Heavily coat meat in olive oil ( this helps keep it from drying out).
  • Rub with salt, pepper (and some garlic if you like)
  • Tuck the narrow "tail" ends to achieve uniformity in thickness
  • Cover and let it sit at room temperature for 2 hours
  • Bake on rack in pan at 450 degrees for 30 minutes
  • Bring temperature down to 350 degrees until meat thermometer reaches 160 deg or a lower temperature (145-150 for rare-medium rare) until it reaches the level of "rareness" you desire
  • Slice into medallions about 1/4 inch to 1/2 inch in width and serve with Henry Bain's Sauce or Bernaise Sauce

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    cant go wrong with this high5 thanks
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  • ib4doc 6 years ago
    Tenderloin and Bernaise......could it possibly get better?
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