BEEF TENDERLOIN ROAST
Serves 6-12.

1 or 2	3-5lb tenderloin roasts
	kosher salt
	ground black pepper
	olive oil

Remove the roasts from the refridgerator 2-3 hours before cooking.

Preheat oven to 425 if cooking one roast, 475 if two.

Nick the silverskin at 1 inch intervals.

Tie the roast at 1.5 inch intervals, tieing the tip end back on
itself if it small.

Rub approx 1 tbsp of koser salt into each roast. Rub until the salt
is no longer evident.

Rub approx 1 tbsp of ground black pepper over each roast, followed
by approx 2 tbsp of olive oil.

Place the roasts on a rack over a baking sheet. Place in preheated
oven. If cooking 2 roasts, reduce heat to 400 after 5-10
minutes.

Roast until roast registers 125 degrees internally, about 20-25
minutes; flipping once approx half way through the roasting time.

Remove from oven, tent with foil and let rest for 20-30 minutes.
Slice 1/4 thick.