Learning how to cook beef tenderloin simply means going back to basics with this delicately flavored cut of meat. Unlike some cuts of beef, the tenderloin requires no added flavoring or marinades to make it the perfect main entree for any occasion. http://www.foodsubs.com/MeatBeefLoin.html Preparation times vary depending on the type of tenderloin you choose to cook..

Although expensive, beef tenderloin may be purchased ready for the oven. Less expensive tenderloins require some prep work before the cooking process begins. Either way you choose, serving a beef tenderloin will satisfy the palette of even the most critical food connoisseur.

The moist tenderloin requires no added sauces to compliment the meat. A simple side dish, along with a quality bread and a salad complete the meal.

Preparation requires olive oil, cracked black pepper, a large skillet, and a roasting pan. If desired, a rub of crushed garlic and rosemary may be used on the tenderloin before baking.

The beef tenderloin, unlike other cuts of beef, requires little preparation. http://www.finecooking.com/articles/how-to/roast-beef-filet.aspx If you have chosen to purchase a tenderloin needing trimmed, use a sharp knife and always remove the silver skin on the meat. Slide the knife under the silver skin and peel away from the tenderloin. The process is similar to removing the casing off a pepperoni stick. The excess fat also needs trimmed from the tenderloin before cooking. Cut away any unwanted pieces of meat during the trimming process and save them for a stir fry. Removing the end tail is a matter of preference for the individual cook. The end tail may be rolled up into the tenderloin when tied.

If you prefer to keep the tail, simply tuck it into the tenderloin and then form the cut of meat so it is uniform in thickness. You may need to fold or roll the meat in places to gain a round, even shape. Using kitchen twine, wrap the string around one end and tie a knot. Lay the string along the meat and hold the string in place with one finger, then wrap the remaining string under the meat. Bring back to the top and tie another knot. Repeat the procedure until you have reached the opposite end of the tenderloin. http://www.recipetips.com/kitchen-tips/t--353/tying-beef.asp

Allow the beef tenderloin to rest for at least 30 minutes before continuing.

Preheat the oven to 400 degrees.

Allow a large skillet to get hot and place the tenderloin in the pan, searing one side. Turn the meat and sear on all sides. Searing locks in the juices often lost while baking. The process also creates a slight crust on the outside of the tenderloin.

The searing process takes only minutes to accomplish. The object is to form a crust along the outside of the meat. Avoid letting the tenderloin stay on one side too long to keep from actually cooking the meat. Remove from the pan and allow the tenderloin to cool slightly.

Rub the beef tenderloin with olive oil and black pepper. You may also wish to add additional flavoring with a rub of crushed garlic and rosemary.http://www.finecooking.com/articles/how-to/roast-beef-filet.aspx However, the tenderloin is perfectly fine without any added flavorings. For easy recipes, learning how to cook beef tenderloin is probably the best.

Insert a meat thermometer into the thickest part of the beef tenderloin, avoiding any fatty sections. Place the meat into a baking dish which has been slightly oiled. Roast in the oven for approximately 30 to 45 minutes. Check the temperature of the thermometer. When the internal temperature reaches 125 degrees the tenderloin is done. For a more rare cut of meat, only cook until the meat is 120 degrees, or rare. A temperature of 130 degrees results in a less pink beef tenderloin. http://www.msnbc.msn.com/id/6681444/ns/holiday_guide/

Remove the tenderloin from the oven and allow to stand for at least 10 minutes before carving. The meat will still continue to cook slightly during this time. Also, the juices will remain in the tenderloin instead of flowing out onto the plate. Remove the kitchen twine and slice in 1/2 inch slices. Serve as desired.