Beef tenderloin

5 lbs beef tenderloin ( Weight after removing all fat and silver-skin)


Rub

* 1/2 teaspoon pepper
* 1/2 teaspoon salt, go for more it you like
* 1 tablespoon oregano
* 1 tablespoon parsley
* 1/2 tablespoon rosemary
* 1/2 tablespoon thyme
* 1 pinch red pepper flakes
* 1 teaspoon dried garlic powder
* 1 tablespoon dried onion flakes


Protector

* olive oil
* 6 slices bacon (optional)

1 Position a rack in the center of the oven and heat the oven to 450°F.

2 Remove any silver-skin left on the tenderloin. A silvery-looking thin membrane that stays tough when it's cooked. Do it by running your knife just under the membrane.

3 Then trim off the chain if it`s on there, on the tenderloin, it is the long, skinny, fatty piece of meat that runs the length of the tenderloin. Can save it for soups, stews or grind for burgers.

4 Cut the tenderloin in half. Two smaller roasts are easier to handle than one long one. This way you can roast one more on the rare side and one more well done, so all are happy. :).

5 Tie your roast at regular intervals-this keeps the meat in a uniform, compact shape, which will help it cook more evenly. The twine should be firm, but not so tight that the beef bulges out. I used silicone hot cooking bands. Works great!

6 Mix rub ingriedients together.

7 Towel dry the tenderloins dry, and then rub with mixture.

8 Place on roasting rack of pan. Drizzle with olive oil. Or place 3 slice bacon on each roast. I did one with and one with out.

9 Roast for about 20-25 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F (20 minutes).

10 For medium, the internal temperature should be 125°F (25- 30 minutes).

11 When the tenderloin is cooked the way you like it, let it rest at room temperature for 20 minutes before slicing lightly covered with foil. This will let the juices redistribute so the meat is juicy all over.

12 Tip: It’s so important to let the beef rest before slicing it. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy