Perfect Baked Tenderloin

I just love my Sunday Lunches.... It symbolizes opulence, abundance and joy. Family and love. Food has the ability to create ambiance, mood and to bring people together. That is why it is so important to eat together. Not in front of the tv, but at a table. You do food no justice in front of the tv - probably why so many instant meals exist today, all tasting exactly the same: like cardboard. You don't notice cardboard in front of the tv, You enjoy your food much more at a table. As well as the company... Families who eat together, stay together!!
So for yesterday, I decided to make something I never have before, but always wanted to: a whole fillet... or tenderloin, if you prefer. BUT... it has to be medium rare. I really get upset if it is cooked more than medium rare. So, it seems that the time spent baking it, depends on the temperature. At 200degrees C, you cook it 15-20min per 500g of meat for MEDIUM. I decided to go for 10-15min for medium RARE...

Ingredients

+- 1kg of whole fillet/tenderloin
1tbs italian herbs
1tbs sweet basil
1/2t ground black pepper
1tbs olive oil
1tbs soya sauce
50g butter

Method

Preheat the oven to 200degrees C. This is very important. Even for a thermofan - preheat the oven! The meat needs to be room temperature. Remove all extra sinews, if the butcher didn't already. 

Mix the herbs and pepper and olive oil and soya together and rub it over the meat, covering it well.

Melt the butter in a pan. It needs to be very hot. Quickly seal the meat on all sides in the butter. 

Place in a shallow oven dish. Place in the oven for 20-25min for medium rare. Remove from oven, and let the meat rest for minimum of 10minutes before cutting. Pour over the juices from the quick seal earlier.

After resting, cut it up and serve.

I served a garden salad, crumbed mushrooms and cheese and bacon sauce. It was truly a Sunday Feast!!

Yours in oil and veggies

Risch