Our Bootheel 7 Ranch Whole Tenderloin Roast is a showstopper! This coveted cut is designed to impress, with a mild, delicate flavor and incredible tenderness. Perfect for a celebration or special occasion meal, yet simple enough to be prepared even on a weeknight.
Trim the any external fat from roast and allow to sit out at room temperature for 30 minutes before applying rub.
Preheat oven to 300°
Combine salt, black pepper, rosemary, sage, garlic, and zest of 1/4 lemon for the rub. Mix well and apply to roast.
Place the meat on wire rack (a cookie sheet will work if you don't have one) and in the oven for 45 minutes.
At 45 minutes remove roast and check the internal temperature in the center. Do this by inserting thermometer from one end of the roast. Doneness by temperature is as follows:
* Rare 120° (red center)
* Mid Rare 130° (reddish pink)
* Medium 140° (pink)
* Medium Well 150° (slight pink)
Once you reach desired doneness let the roast rest at room temperature for 10 minutes.
Get skillet or grill screaming hot. If using skillet, add butter to the pan while heating it up. Once hot, use tongs to place the roast in the skillet for approximately 1 minute each side, or until you see the caramelized crust on the outside of the meat.
Slice into 1/2 inch thick pieces to serve and enjoy!
