Beef Tenderloin Delight shows why Beef Tenderloin is one of the most Sought After cuts of the cow. And, one of the most Delicious cuts. Today, a beautiful Sunday afternoon, I am having yet another Carnivore Meal. Beef Tenderloin. It turned out to be very tasty. Was a little more done than I wanted because I got carried away by what I was working on. No salt, or seasoning was added. However, after it was done, I sprinkled a little salt on a few cut up pieces of Meat. I guess I am in the mood for Medium Well doneness, and a sprinkle of salt.
I had wanted the doneness to be Medium. Ok, it is 4:16pm and I just finished my first meal for the day. I have been very busy all day long. Yesterday I brought out one packet of Beef Tenderloin from my freeze because this piece of meat was going to be my meal for today. So, for Today, I ate half of it, and I am full to capacity. I am Satiated. This meal like most of my Carnivore meals was very Deliciously Satisfying. The rest will be eaten tomorrow during my lunch hour at work.
What is Beef Tenderloin?
Beef Tenderloin is part of the rear portion of the spine of the cow, and its spans across two cuts. The Short Loin, and the Sirloin. The Beef Tenderloin is cylindrical in shape, and it is easily the most tender cut of the cow. Though its fat content is very Low. Filet Mignon and Tenderloin are from the same stock. Filet Mignon is a small piece of the Tenderloin. I love these cuts of meat.
The Convenience of the Carnivore Diet
Sometimes I wonder if I have continued with this way of eating because of the Convenience. Since I started the Carnivore diet which is about two years ago, I have not been stressing over what to eat. No meal planning necessary. Just go to my freeze bring out one, or two packets of meat. And, that’s about it. I buy salt in bulk. Also, I buy eggs whenever, I feel like eating eggs. June, this year, I bought a whole cow. The best thing I ever did as per cutting my Food Costs. Maybe a little later today, I will drive out for one cup of Greek yogurt. My reward for a very productive weekend. Maybe!
The Recipe
Ingredients
- Beef Tenderloin and Salt
Equipment
- Oven
How to Make Beef Tenderloin Delight
- First Thaw your meat if it is frozen: Thaw to room temperature. I usually just transfer mine from the freezer to the fridge. and leave it there overnight for a little over 24 hours.
- Put Beef Tenderloin in a oven pan: Use any oven pan. My preference is glass. I do not grease my pan before I place my meat in it.
- Preheat your oven: Today, I put my oven temperature at 250 degrees F at 11:43 am and I had my lunch at 3:48pm. So, it took approximately 4 hours to get to Medium Well doneness. I loved it. Very juicy with nothing, but a sprinkle of salt. If you want your doneness to be Medium, or Medium Rare, then you bake or roast for about 2 and 1/2 hours. Make sure you check on your meat every 30 minutes because it depends also on the thickness and length of the cut,
How to Serve Beef Tenderloin Delight
- As usual you can pair this lovely cut of meat with Fine Wine. A very good example will be Nile Eddy Pinot Noir.
- You cab serve it with Raw Egg Yolks as a dip. Or, you can combine with rice, sautéed veggies or with potatoes.
- As for me, I enjoyed the Beef Tenderloin Delight on its own. Just with a sprinkle of salt…
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