Ingredients: (all found at the commissary)
•1 whole beef tenderloin (set out for one hour prior to cooking)
•a store bought pepper grinder (full of peppercorns!)
•Kerrygold butter at room temperature
•fresh rosemary for garnish
Utensils: roasting pan with rack, parchment paper, serving platter
~Preheat your base housing government issued easy bake oven to 475 degrees and pray it will fire up.
~roll out a large piece of parchment paper on your counter.
~generously grind pepper from your pepper mill covering the majority of the paper. Sprinkle the kosher salt on top of the pepper and gently mix around with your hand.
~generously massage the room temperature butter over the surface of the tenderloin both top and bottom.
~roll the buttered beef back and forth on the parchment paper until the entire surface is covered with salt and pepper. Gently press the pepper/salt mixture into the beef.
~place the tenderloin on the rack in the roasting pan. Be sure to tuck the thinner end-piece under for more even cooking.
~for a rare to medium rare outcome, place the roast in the oven for approximately 22-25 minutes.
~pour a glass of wine and don’t move. An overcooked piece of meat could spoil your event. Distractions are many… stay close, you won’t regret it!
~have your meat thermometer ready looking for a temperature of 135 degrees for medium rare.
~allow the tenderloin to rest for 15 minutes prior to carving.
~serve on your favorite platter and garnish with large sprigs of fresh rosemary.