Preparation Method
- Trim the tenderloin of fat/silver skin. Tie with butcher's twine.
- Allow the tenderloin to come to room temperature.
- Adjust oven rack to middle position. Preheat oven to 400°F in CONVECTION/ROAST with convection. While the oven is preheating, rub tenderloin with olive oil and sprinkle with salt and pepper.
- Place tenderloin on the roasting rack inside the baking pan. Insert the temperature probe in the thickest part of the tenderloin and set to 125°F for perfect medium-rare.
- When oven chimes, tenderloin temperature has been reached. Remove from oven and tent with aluminum foil. Allow meat to rest for at least 10 minutes before carving.
