Solomillo de ternera

Ingredientes

• 1 beef tenderloin (trimmed, about 5-6 lbs)
• neutral oil
• salt
• 1/2 cup peppercorns (crushed)

Preparación

1. 1

   Pat the tenderloin dry with paper towels. Season with salt. Soak some butcher string in oil then tie the tenderloin every 1 inch or so, being sure to tuck in the tails so that the tenderloin is an even thickness throughout.

2. 2

   Rub the tenderloin with oil and coat in crushed peppercorns. Heat the oven to 475°F.

3. 3

   Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness. When the oven is hot, place the tenderloin in the oven and roast at 475°for 20 minutes.

4. 4

   Turn the heat down to 200°F and roast until the center is 120°-125°F for rare to medium rare, about 2-2.5 hours, depending on size.

5. 5

   Once the meat reaches your desired temperature, remove from the oven, tent with foil and let rest for minimum 10 minutes. Slice into 1 inch pieces, arrange on a platter, and enjoy.