Herb Buttered Beef Tenderloin with Holiday Rice

If you've had beef tenderloin before, you're fully aware that it is a delicious and tender cut of meat that is often the star of many family meals! It is the most tender cut of beef on the cow - the same cut of meat that Filet Mignon is made from. Needless to say, this is a premium piece of meat, and as long as it's cooked properly, will melt in your mouth and leave you wanting more!

I have prepared a simple, yet flavorful recipe that is guaranteed to steal the show at your Christmas dinner this year. It all starts with my favorite ingredient: butter. This herbed butter method is the next best thing to a lengthy marinade. Simply combine fresh herbs and seasoning with some softened grass-fed butter, lather it on before popping it in the oven, and let the butter do it's work by soaking into the meat during it's cook time.

The end result is perfection! For the side dish, I chose a holiday rice recipe that pairs well with this cut of meat, but feel free to substitute with your favorite holiday side dish!

I hope you enjoy and have a very Merry Christmas!

1. Preheat your oven to 425 degrees. 
2. Prepare the herbed butter mixture by combining the fresh herbs and seasonings with the grass-fed butter, mix well and set aside. 
3. There are many ways to go about the cooking process of a Beef Tenderloin. I prefer to allow the meat to rest and dry before seasoning and cooking, for a crispy outer layer and a moist inside. Do this by allowing the meat to sit uncovered in the refrigerator overnight, or simply pat dry with a paper towel. Once dry, lather the herbed butter mixture all over. 
4. Transfer tenderloin to a shallow roasting pan and place in the oven (Optional: sear each side of meat in a greased cast iron skillet for about 3 minutes on each side to add some colour and extra crisp). Roast in the oven for 35-45 minutes for medium rare; 45-50 minutes for medium. 
5. Whilst the tenderloin is roasting, prepare your holiday rice. In a pan over medium heat, combine 2 tbs butter, 1 tbs minced garlic, 3/4 each chopped onion and red bell pepper, sauté until cooked through. Next and in 1 package of frozen green beans, 3 cups of cooked rice, and 1/3 cup toasted slivered almonds. Cook until heated through. 
6. Remove the tenderloin when internal meat thermometer registers 135 degrees for medium rare; 145 degrees for medium. Let rest for 10-15 minutes, temperature will continue to rise about 10-15 degrees. 
7. Once the meat as rested, carve and serve with rice. Enjoy!