This story first appeared in the Winter 2007 issue of Texoma Living! Magazine
-1- 4-5 lb. all-natural beef tenderloin from Dominion Farms
-2 TBS. extra virgin olive oil
-1 tsp. garlic powder
-1 tsp. lemon pepper
Using your hands, rub the extra virgin olive oil all over the tenderloin. Using the spices, season the entire tenderloin. Put the tenderloin onto a baking sheet. Place the top rack in your oven on the second level.
Place tenderloin into the oven and broil for 12 minutes per side for medium rare, 15 minutes per side for medium or 17 minutes per side for well done. Make sure you keep the oven door ajar to prevent burning.
When finished broiling, remove the tenderloin, wrap in foil and return it to the baking sheet. Put the baking sheet on top of the stove, in a place where it can remain undisturbed. The tenderloin will continue to cook in the foil. After 3 hours, remove the tenderloin. Let rest 5 minutes before slicing. Serve with sauces and potato rolls.
Note: Our choice was to use all-natural beef provided by local grower Dominion Farms. Natural beef cooks differently than processed beef you will traditionally find in your supermarket. The trick to cooking natural meats is “low (temp) and slow (time).” It’s important that you follow instructions carefully when you first start using all-natural meats. After a while you will have developed what works best in your own kitchen, but it may take some experimentation. It’s worth the effort in my opinion.
Recipe provided by Chef Cathy Zeis