When my mother-in-law was still alive we always went to holidays at their house and she was a
superb cook. Unfortunately, she never shared her secrets to roasting the perfect turkey with me, then we lost her to cancer before I was ever able to get the chance to get them out of her.
Since then, we simply decided that we'd have Kathy Vegas' dry brined turkey at Thanksgiving and we'd have beef tenderloin at Christmas. It works for me. The sides are basically the same, but we turn to the wonderful beef tenderloin for our main course at Christmastime. It's simply Heavenly!
This is my family's favorite thing to eat, ever, and it is the easiest recipe ever. We call it the "30-30-30 Method".
The beauty of this recipe is that once you learn it, you'll never forget it. It NEVER fails as long as you stay within the 3 to 5 pound range, on the tenderloin. It basically only works with tenderloins, weighing somewhere between 3 and 5 pounds. Yes, I know it sounds crazy, but it's true. I dare you to challenge me on this. Truly.
Ingredients:
1 Beef Tenderloin (I call ahead of time and ask them to prep it for me, trimming the excess fat and tendons.)
1 Bottle of Pickapeppa Sauce (I usually use about 1/3 of the bottle on a good sized tender, spreading it on with a basting brush)
Garlic Powder
Black Peppercorns, freshly ground
1 Sheet of Aluminum Foil
Directions:
1. Preheat oven to 350 degrees. Spread the sauce and spices on the tender.
2. When it's heated place the tenderloin on the foil into the center of the oven and bake for exactly 30 minutes. DO NOT OPEN DOOR AT ANY TIME.
3. At the end of 30 minutes of cooking, turn the oven off. DO NOT OPEN OVEN DOOR AT ANY TIME.
4. Set timer for another 30 minutes. DO NOT OPEN OVEN DOOR AT ANY TIME.
5. At the end of the second 30 minutes remove the tender from the oven and allow it to coast for an additional 30 minutes at room temperature.
6. At the end of the third 30 minutes you may slice the tender and serve. You will have a variety of MED RARE to MED.
Enjoy the compliments!
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