THIRD GRANDSON GRADUATING FOR HIGH SCHOOL ENJOY DAN:

SEARED BEEF TENDERLOIN FOR JEREMY’S GRADUATION PARTY
Swerves 6-8 By CHEF DAN:

INGREDIENTS:

Whole beef tenderloin (6-8) pounds
Kosher salt and freshly ground black pepper
2 tablespoon olive oil

DIRECTIONS:

1. Pre-heat oven to 425 degrees.
2. Trim tenderloin and cut into 6-8 oz fillets, (SEE NOTE)
3. Season with salt and pepper.
4. Heat an oven-proof sauté pan over medium-heat 4-5 minutes.
5. Sear fillets in oil on one side for 4-5 minutes.
6. Turnover and place the pan in the pre-heated oven.
7. Bake for rare: sear 5 minutes, and roast 5 minutes.
8. For medium-rare: sear for 5 minutes, roast for 7 minutes.
9. For medium: sear for 5 minutes, roast 9 minutes.
10. Remove pan from the oven, transfer to a plate, and tent with foil and let rest 5 minutes.

NOTE:
To trim whole beef tenderloin, first remove the “chain”.
It’s the loose, ropy piece of meat and fat that you can almost be pulled off with your hands.
Next remove the silver skin that surrounds much of the tenderloin.
Next remove the thick butt and thin tail.
Cut the center portion into thick individual filets.
You will get 6-8 nice filets.

ENJOY DAN: BON-APPETITE!!