Instructions

Preheat oven to 475 degrees. 

Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. (Recommend you ask the butcher to do this trimming for you!) 

After allowing to reach room temperature, coat meat generously with Kitchen Bouquet and soy sauce.

Sprinkle both sides generously with salt & pepper seasoning.

Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.

Place the tenderloin on an oven pan with a rack. Put several tablespoons of butter all over the meat.

Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches 122 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.  Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit!

Enjoy!