Bone Suckin’ Beef Tenderloin

Step 1

Trim tenderloin of fat and silver skin. Place in fridge overnight or at least several hours to dry.

Step 2

Using butcher twine, tie the tenderloin into a "loaf", ensuring to fold the tail of the tenderloin underneath for even cooking.

Step 3

Season generously with Bone Suckin' ALL PURPOSE! Seasoning & Rub. Place on wire rack atop a cooking tray and let it sit for 45 minute to an hour to allow meat to come near room temperature.

Step 4

Take a short nap during this time.

Step 5

Place in oven and turn on 225°F. Place a temperature probe in the center of the tenderloin.

Step 6

Roast the tenderloin until the internal temperature is 10-15°F below your desired temperature. *See notes

Step 7

Remove from oven and let rest for 10-15 minutes.

Step 8

Heat flat top griddle or a large pan to very high heat. Sear the outside of the tenderloin to a dark color, flipping the meat to get every side.

Step 9

Slice and enjoy!! Optional: Enjoy with Bone Suckin' Sauce Sweet Southern.

Step 10

*Notes: For final rare(125°F): Pull at 110-115°F. For final medium rare(135°F): Pull at 120-125°F For final Medium(145°F): Pull at 130-135°F