Usda Prime – Hereford And Black Angus Cross ‘vancouver Cut’ Bone-in Tenderloin 10oz Recipe

Cooking Instructions

1. 1

   Prepare the Tenderloin

   Remove the tenderloin from the refrigerator and let it come to room temperature for about 30 minutes. Pat it dry with paper towels.

2. 2

   Season the Meat

   Generously season both sides of the tenderloin with kosher salt, freshly ground black pepper, and garlic powder.

3. 3

   Preheat the Pan

   In a large cast-iron skillet, heat the olive oil over medium-high heat until shimmering.

4. 4

   Sear the Tenderloin

   Add the tenderloin to the skillet and sear for about 4-5 minutes on each side until a nice crust forms.

5. 5

   Add Aromatics

   In the last minute of searing, add the butter and fresh rosemary to the pan.

6. 6

   Baste and Finish Cooking

   Baste the tenderloin with the melted butter and rosemary for added flavor. Cook for an additional 3-5 minutes for medium-rare, or until your desired doneness is reached.

7. 7

   Rest the Meat

   Remove the tenderloin from the skillet and let it rest for at least 10 minutes before slicing.

8. 8

   Serve

   Slice the tenderloin and serve it on a plate, drizzling any remaining pan juices over the top.