3-3 1⁄2 pound trimmed Beef Tenderloin
6 tbsp. softened butter
5 tsp. coarse salt
1 Tbsp. dry mustard
1 Tbsp. Worcestershire
1 tsp. coarse black pepper
3 cloves garlic, finely chopped 1 tsp. garlic powder
1 tsp. onion powder
Make paste with butter and all seasonings. Rinse and pat dry beef tenderloin and place on plate.
Spread paste and completely cover tenderloin. Place in refrigerator for 3, up to 8 hours. Thirty minutes before roasting, take out of refrigerator and allow to come to room temperature.
Preheat oven to 425-450 degrees.
Place tenderloin in aluminum lined roasting pan and place in hot oven. Roast 25-30 minutes. Use meat thermometer; when thickest part of tenderloin registers 135 degrees (medium-rare) remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving.
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.