40oz Bone-in Tenderloin Recipe

Time3h

Serves4

dry-aged

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Ingredients

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1
Dry Age the Tenderloin
If not already dry-aged, wrap the tenderloin in cheesecloth and place it on a wire rack in the refrigerator for 7 to 14 days to enhance flavor and tenderness.
2
Remove from Refrigerator
Take the bone-in tenderloin out of the refrigerator and let it sit at room temperature for 1 hour before cooking.

3
Preheat Oven
Preheat your oven to 225°F (107°C).
4
Season the Tenderloin
Pat the tenderloin dry with paper towels. Rub the olive oil all over the meat. Then, generously season with kosher salt, black pepper, garlic powder, and dried thyme, ensuring every part is well-coated.
5
Sear the Meat
In a large skillet over medium-high heat, add a tablespoon of olive oil. Once hot, sear the tenderloin on all sides for about 2-3 minutes until a golden-brown crust forms.
6
Roast in the Oven
Transfer the seared tenderloin to a baking dish and place it in the preheated oven. Roast until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours.
7
Rest the Meat
Remove the tenderloin from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes to allow juices to redistribute.
8
Optional Basting
In the last 10 minutes of roasting, you can add butter and fresh rosemary to the pan for basting. Spoon the melted butter over the tenderloin for extra flavor.

9
Slice and Serve
After resting, slice the tenderloin against the grain into thick steaks and serve immediately with your choice of sides.