Beef tenderloin is considered to be the most tender cut of beef available. If prepared correctly, a homemade broiled tenderloin can taste just as good as it does in a fancy restaurant. For me, broiling is an ideal method of preparing it because there is little mess and it is relatively simple.
Whole Beef Tenderloin (trimmed of all visible fat)
Olive Oil
1 Stick of Butter
2 Cloves of Whole Garlic Cloves (crushed)
Preheat oven to broil.
Remove tenderloin from all packaging and trim away all visible fat.
Place the tenderloin on a roasting rack and sprinkle generously with olive oil and rub on all sides.
Cover generously with Montreal Steak Seasoning.
Place in the oven and insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. (Note: Beef will probably cook in 20 to 25 minutes depending on your desired internal temp. Watch closely and don't be alarmed of outer crust looks slightly burned. The inside will be perfect in the end. Just watch the thermometer closely for beef broiled to perfection!)
While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
