Beef Tenderloin Roast

Serves 6-10 | Total Time: 2 hours

Ingredients

• 1 Whole Beef Tenderloin, trimmed and tied
• Fond Regenerative Beef Tallow
• 1 tablespoon sea salt, plus more to taste
• 1 tablespoon whole peppercorns, coarsely ground

Cooking Instructions

1. Let tenderloin rest at room temperature for 1 hour. Melt 2 tablespoons of tallow so it’s in liquid form, set aside.
2. Preheat oven to 475° and pat tenderloin dry with paper towels. Brush melted tallow all over it and cover with the peppercorns and salt, gently press to help them adhere.
3. Set a cast iron griddle, or large roasting pan over two burners, and heat over medium-high heat until. Carefully spread tallow (you can use up the rest of your melted tallow or add a small scoops from the jar and swirl around pan until melted and entire area is covered) to lightly grease the pan. Heat until hot but not smoking.
4. Place the tenderloin on the griddle, rotating it every 2-3 minutes to sear all sides. Use tongs to transfer to a rack set in a rimmed baking sheet.
5. Roast until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, around 20-30 minutes. Let rest for 10 minutes.
6. Transfer tenderloin to a carving board, remove the string, and slice to desired thickness (about 1/4-1/2 inch is a nice size) before serving. Enjoy!