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Beef Tenderloin with seasoned butter (Kari’s Recipe)
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| 1 (2 pound) | beef tenderloin center-cut |
| 1 teaspoon | salt |
| 1 teaspoons | pepper |
| 2 tablespoons | unsalted butter, softened |
| Flavored butter 1. Sprinkle the roast evenly with salt and cover loosely with plastic wrap, let stand at room temperature for 1 hour. Meanwhile, adjust the oven rack to the middle position and heat oven to 300 degrees. 2. Pt the roast dry with paper towels. Sprinkle the roast with pepper and spread evenly with butter over the surface. Transfer the roast to a wire rack set over a rimmed baking sheet. Roast until the center of the roast registers 125 degrees on an instant read thermometer for medium rare 45 to 55 minutes, or 135 degrees for medium 55 to 70 minutes, flip the roast halfway through cooking. 3. Transfer the roast to a carving board and spread 2 tablespoons of the flavored butter evenly over the top of the roast, let rest for 15 minutes. Cut the meat crosswise into 1/2 inch thick slices. Serve, passing the remaining flavored butter separately. Flavored butter | |
| 5 tablespoons | unsalted butter, softened |
| 1 medium | chipotle Chile in Adobe sauce, minced, with 1 teaspoon adobe sauce |
| 1 medium clove | garlic, minced, (about 1 teaspoon) |
| 1 teaspoon | honey |
| 1 tablespoon | minced fresh cilantro |
| 1/2 teaspoon | salt |
Combine all ingredients in a medium bowl
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