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Beef Tenderloin Roast

Step 1 of 6 · Recipe makes 8 portions

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Cut the tenderloin in half and season it evenly all over with salt and pepper. It's very important to let the tenderloin sit at room temperature for one hour. The salt causes the muscle proteins to swell and ensures a juicy tenderloin.

For this step

3-4 lb (1.5-2kg) center cut trimmed beef tenderloin

2 teaspoons salt

1 teaspoon ground black pepper