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Butcher’s block - Dec. 18, 2013

So the countdown is now into single digits until Christmas day, it is officially time for panic mode to set in. I must confess I have yet to purchase a single gift, hang a stocking, or even finish decorating! Life is busy and shopping has to be done, but here is a delicious recipe sure to please all your guests! Good luck to all in the coming week!

Beef Tenderloin

3-4 lb beef tenderloin (Fat trimmed and silver skin of tenderloin trimmed)

2 tablespoons vegetable oil

2 tablespoons kosher salt

1 tablespoon fresh ground pepper

2 chopped cloves of garlic

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

8 tablespoons unsalted butter, 1 stick at room temp

Butchers twine

Preheat oven to 400 degrees, Remove tenderloin from wrapper and pat dry with paper towels. If one end of tenderloin is obviously thinner, often is, tuck underneath and tie with twine for even cooking throughout the meat. Coat meat with the vegetable oil and salt and pepper, rubbing evenly, coating both sides. Heat large frying pan over high heat, until it begins to smoke. Place tenderloin in frying pan and sear all sides until golden brown. Approx 8 to 10 minutes. Transfer to 9x13 inch baking dish until top is no longer hot. Place butter, rosemary, and thyme in medium bowl and mash until evenly combined. I use backside of spoon. Once smooth rub over cooled meat. Place tenderloin in oven and cook until meat is approximately 120-125 degrees for rare or 125-135 for medium rare. Allow to rest approximately 20 minutes before slicing. Do not overcook! Meat will continue to cook internally while cooling. I serve with horseradish for that little extra kick!

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