Take the tenderloin out of the refrigerator, pat it dry and rub it gently all over with salt and pepper.
Let rest for 30 minutes before cooking.
Heat your oven to 425 degrees.
Put the tenderloin on a flat rimmed baking sheet and put it into the oven
It will take less than an hour to roast your meat to Medium Rare; start checking temperature in the center of the meat at the 30 minute mark.
Roast until your thermometer reads 130-135 for Medium Rare; the meat will continue to cook while resting.
Remove the tenderloin from the pan and let it rest on the cutting board or serving platter for 30 minutes under loosely tented foil before slicing.
Add a dollop of our Truffle Butter atop each slice of tenderloin and a drizzle with a little of our Glace de Viande, or use the glace to make the following sauce…
½ cup beef stock
½ cup dry red wine
1 T Glace de Viande
Optional: 2 T Truffle Butter
In a large sauce pot, bring the stock to a simmer. Whisk the Glace de Viande into stock, add the red wine, and simmer until reduced by one third. Serve as is, or add truffle butter and whisk until glossy.
