Yield: 1 tenderloin
Prep: 5 min
Cook: 40 min
Ready: 45 min
1 whole unsliced Beef Tenderloin strip (grass fed and finished)
Miss Dot’s seasoned salt, recipe HERE
Coconut oil and butter
2 hours before serving, rub oil and butter all over the tenderloin. Then rub seasoned salt on it. Tie it in a butcher's slip knot technique so that all the tenderloin is tied to stay together. Put in a plastic bag and set in refrigerator for at least 30-45 mins (longer if desired). That meat will be marinated by the rub and oil.
An hour before serving take out the beef and place in on a rack in a shallow pan. Heat oven to 500 degrees. Place directly in roasting oven for 20 mins and no longer (especially since grass finished takes less time to cook).
Take out of the oven and cover with heavy duty aluminum foil. Set aside for 20 mins. Uncover, remove Butcher’s twine and slice.