Around here we feel that good food is the reward for hard-work. There is nothing more satisfying than a hearty meal after a day of physical labor. However, after a day of working outside that meal better be easy to cook and I better be able to whip it up with whatever ingredients we have on hand. Tenderloin is something we have on hand. Part of our ranching ethic here at Trail’s End is that no animal leaves our place to go into a conventional system. This means that the “cull animals–” old cows, lame bulls, everything that wouldn’t be prime beef– make their way into sausage or jerky, and the Tenderloin makes its way into our freezer. This Tenderloin isn’t as tender as the buttery prime cut that comes with your bulk beef order, but it is certainly full of flavor, and cooked just right it is still plenty tender.
Here is how we whip up a Tuesday night Tenderloin. The same method can also be used for other roasts like Sirloin Tip or even Inside Round. The key is to use a Meat Thermometer! Make sure the internal temperature is rare to medium-rare, 140 degrees is the magic number. Then slice it thinly and try not to eat it all straight off the cutting board.
It feels good to put a plate like this on the table for my energetic family and a crew of helpers who’ve spent their day raking gravel, painting windows, and helping feed cows. Guess what? If you feed them like this they are even cheerful about picking rocks!
Tuesday Night Tenderloin
- 1-2 lb Grassfed Beef Tenderloin
- 4 Tbs Bacon Grease
- 1 Tbs Salt
- 1 Tbs Sugar
- 1 Tbs Thyme
- Fresh Ground Pepper
- Thaw tenderloin and pat dry. Bring to room temperature.
- Pre-heat oven to 375 degrees.
- Soften the bacon grease and rub on the meat
- Mix the herbs and seasonings and rub into the grease and meat to coat. Season with pepper.
- Roast uncovered in a roast pan or casserole dish.
- Check the internal temperature with a meat thermometer. It is done at 140 degrees. Don't rely on the cook time!
- Slice thinly and serve.