Preparing beef tenderloin

I just bought a beautiful 5.5 lb beef tenderloin roast from fairway. It is all prepped and tied. I have made it before but it has been a while. Any tips/tricks for the perfect medium rare roast?

Re: Preparing beef tenderloin

I have sometimes used Ina Garten's recipe where you start the oven really high and then lower it. I've also seared it and then baked it at an even temp and it's come out well. I like to coat it in olive oil or softened butter, and then kosher salt and pepper to help it brown and get a nice seasoned crust.

I think the biggest tip is to use a meat thermometer. So key for me when I make any big roast (pork, turkey, etc.). And then let it rest (covered loosely with foil) before you cut it into pieces.

Don't know if you are serving it plain, but I like to make béarnaise sauce with it and also I've made Ina Garten's gorgonzola cream sauce and horseradish cream (all to be served on the side!).

Enjoy!