Can anyone give me directions for a technique for preparing a beef tenderloin where it first gets oven roasted and then pan-seared? I’ve had it once and it was about as perfect as a tenderloin roast could ever be. Oh, I need specifics, please – oven temp; internal temp for roasting; timing for searing; anything else. Thanks!
I made this for Thanksgiving last year and it was perfect IMO.
That’s EXACTLY what I was looking for. Thanks, catholiver!
