My husband and I perfected this tenderloin cooking method over several years of experimentation; the result is the best, most tender roast ever! This tenderloin is oh so good, it's one of our go to recipes for special occasions, holidays, celebrations, or just for a super nice family dinner.
Make your tenderloin a uniform size by trussing it. Truss the tenderloin by folding over the thin part and secure with twine. This will make your roast about the same circumference. If you skip this step, the thin part of the roast will overcook.
Rub the side of the tenderloin without fat with A1 steakhouse marinade.
Flip tenderloin so fat side is up and rub it with the marinade.
Place fat side up on foil lined cookie sheet.
Insert an oven cooking thermometer into the the middle, thickest part of the roast.
Broil on high with oven door cracked for 20-30 minutes until slightly burned, cut off the burned fat, flip the roast, return to oven and broil another 15-20 minutes (until the roast starts burning slightly).
Reduce heat to 400 and cook until oven thermometer reaches 125 degrees F.
Note: the roast will continue to cook while it is resting to a temperature of 135.
No comments:
Post a Comment