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Beef Tenderloin
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Ask the butcher to trim and tie the tenderloin for you. At least 4 hours, or up to overnight, liberally sprinkle the roast with kosher salt, and I do mean liberally!. Wrap in plastic wrap and refrigerate.
About an hour prior to cooking, remove from fridge and allow the beef to warm some. Place in a roasting pan in a preheated 450-500 degree oven for 20 minutes. Reduce temperature to 350 and continue to roast, 20 minutes to the pound, deducting the initial 20 minute roast. I remove the roast at 125 degrees for rare to medium rare. Let the roast sit for at least 30 minutes, it will continue to cook with residual heat. If you prefer it more well done, remove the meat at 135-140 degrees--
SLOW ROAST METHOD-Wrap the beef, like a mummy, in a good quality smokey bacon, roast in a 200 degree oven about 1 hour 20 minutes for a 5lb roast until the internal temperature is 125-130. Remove bacon, which you may then crisp in a skillet for your salad, allow roast to rest at least 30 minutes. THIS WILL NOT YIELD A BROWNED CRUST TO THE MEAT-serve with smoked salt sprinkled or the sauce of your choice
Gorgonzola cream sauce-Heat 2 cups of heavy cream in a saucepan to a gentle boil--cook until cream is reduced by 1/2-Stir in crumbled gorgonzola(not dolce) and stir, season with salt and pepper. You may also add freshly grated horseradish to taste or a few drops of Tabasco.
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