Christmas Tenderloin

Ok this may ramble a bit...

The short instruction is to follow the directions in Joy of Cooking (1975 edition aka "JoC" below)

But it hasn't been so simple for me...

1) Remove the meat from the fridge an hour before, as they say.

2) Preheat the oven to 500F (actually I don't really like my built-in oven getting quite the hot.  I do 475F)

3) Trim fat and the thin connective tissue that runs along the tenderloin to the extent you wish.  (I don't worry about the fat ... fat is yummy, but I try to get rid of some of the connective stuff.  Doesn't need to be perfect).

4) They suggest coating with butter or larding with bacon.  I think I have done both at one time or another.  Actually I really like mashing some anchovies in olive oil and coating the tenderloin with the resulting paste.  Yum!).  Cutting some slits with the end of a knife and inserting slivers of garlic is pretty easy and good.

(note this is an "do as you wish" recipe....)

5) Place the meat on a rack in a roasting pan and put it in the oven.  Reduce heat to 400F.  Leave uncovered.

Now JoC says it takes 30 minute and to remove at 130F.

I have had trouble matching their timing.  Perhaps several reasons...
- I am starting at 475F
- I think our fridge runs cold so the meat may still be cold after one hour.
- I have been cooking it to 135F which seems plenty rare for most audiences.

In any case, my notes from the past show anything from 45 minute to 60 minutes.  I suggest using a good instant read meat thermometer to make the final call.

But this dish is pretty forgiving so don't stress it will be good!