Bill Hansen Catering's Beef Tenderloin

Ok, I’m not a chef...I’ve always said, “I book it and our culinary team cooks it!”  However, I love share some of our favorite recipes...this one courtesy of my best friend and late partner Bill Hendrich.

If you want to have a fabulous main course for eight to ten guests do this.

1. Purchase a whole beef tenderloin which will weigh between five and seven pounds.  It will cost somewhere around $60.
2. Bring it home, trim off the fat and silver skin.
3. Marinate it in your favorite meat marinade for a minimum of 4 hours or overnight.  We use crushed garlic, salt, pepper and olive oil as ours.
4. Brown the whole piece of meat on your grill outside or in a frying pan.  This will take about 7 minutes or so.  You do not need to cook it all the way through….that comes later.  Let the meat rest.  If for more than a couple hours, refrigerate.
5. 30 to 45 minutes before serving time place the whole tenderloin in a preheated oven (375 degrees) and roast for about 25 to 30 minutes.  We like it medium rare with an internal temp of 130 degrees or so.  I know some folks like it well done, but it’s simply not as good and is very dry!  In my opinion, well done is a great way to ruin and excellent piece of meat.
6. Let the meat rest for 5 to 10 minutes and then slice.  The small end will be more well done, the center is the best part and the large end has the most flavor, but it has a firmer texture. 

Serve and ENJOY!!