Step 1: Breaking Down the Beef
(1) I start by removing the vacuum sealed plastic that the beef comes in, then patting it dry with some paper towels.
(2) Removing the fat is the next step. I start by running my fingers along the meat and trying to take off the sections I can, it comes off pretty easy and I set it to the side.
(3) Next I clean up the tenderloin and separate the silver skin and set that aside with the fat pieces. The reason I save those is I cut them up in to portioned out pieces of fat, wrap them in foil, and put them in freezer bags. That way I can always make a good soup or gravy. Also any extra beef your not gonna use I'd do the same and use it later.
(4) Last I butterfly the tenderloin. Try to cut as even as you can. I flatten it with my hands and try to lightly pound it out a bit just to try and get it even.
Step 2: Seasoning the Tenderloin
(1) I season with kosher salt and fresh ground pepper one side at a time. I make sure I get a thin even layer all around then I pat or massage it into the meat.
(2) Next I add olive oil and massage both sides one more time. * I added the arugula then took it off because I was about to skip this step by accident haha *
Step 3: Adding the Stuffing and Tying the Tenderloin
(4) I drizzled a little more olive oil and added more salt and pepper so the inside is seasoned. I cut 4 pieces of twine then wrap and tie the ends first.
(5) After I get the last 2 pieces of twine on there I coat it with olive oil and just a little more salt and pepper.
(6) I place the tenderloin on a half sheet sprayed with canola oil and leave it in the fridge overnight or at least 3 hours in the fridge uncovered. This dries out the outside and gives you a awesome crust on the meat when seared.
Step 4: Searing the Meat
(1-2) Get a oven safe pan to near smoking point. I use a mix of clarified butter and canola oil, spread it evenly on your pan and grab your tenderloin. I also have a little extra melted clarified butter and oil with a brush to baste the sides as I go along searing each side.
(3-6) I get my timer out and cook each side for 3 mins. Once I set it down I use my tongs and kinda spin in around every minute to make sure I get a even crust. Yea even the top and bottom, my pan has high sides and I use it to prop up my tenderloin. If that doesn't work use your tongs to hold it up.
I threw it in the over for about 45 minutes but I should have taken it out in 25-30, it came out great just not Med. Rare. :[