An elegant and simple gourmet dinner.
Preheat oven to 400 degrees. (Use the roast setting if you have this feature).
You will need:
A sheetpan lined with parchment paper,
A baking rack and 4 to 5 pieces of butcher twine.
In a small bowl, add the paste ingredients. Mix thoroughly to combine.
Trim off as much excess fat from the tenderloin (or ask your butcher to do the trimming.)
Place the tenderloin on the sheetpan and season it all over with the paste.
Shape the beef tenderloin using the butcher twine - tie it about 1 1/2 to 2 inches intervals.
Place the baking rack on top of the lined sheetpan. Place the seasoned tenderloin on top of the rack.
Bake 25 to 35 minutes depending on how you prefer your doneness. I usually cook to 145 degrees most of the time. (The meat will continue to cook during the resting stage).
Note: The FDA recommends steaks and roasts be cooked to 145 degrees. Use a meat thermometer to test.
Remove the tenderloin from the oven, cover with aluminium foil loosely. Rest 15 minutes before slicing.
Slice to your desired thickness. Serve with the Mushroom Shallot Gravy and a side of this Perfect Brussels Sprout with Crispy Prosciutto.
Enjoy and Happy Cooking!