One of my Favourite Dishes. I personally do not recommend that Beef Tenderloin be grilled. Your BBQ will probably not be hot enough to sear properly and I find that it gets dried out. What a shame! So I prefer the French method with a twist. Originally I was taught to sear the filet first and then finish in the oven. But now it is taught in schools to do the reverse. Start in the oven and finish on the stove top. I have tried both and I highly recommend the latter. It produces a better crust and it definitely does not dry it out. The procedure is dead simple and bulletproof.

Ingredients: Serves 2 Prep: 25 minutes Difficulty: Easy

• 2 x 6 oz (90 gr.) Beef Tenderloin
• Avocado oil
• Bacon fat (optional)
• Seasoning salt
• Pepper

1. Preheat oven to 350F. (175 C.)
2. Rub Steaks liberally with Avocado oil. ( I prefer this oil over others as it has a higher smoke point, and is a healthier ingredient.)
3. Then apply the salt and pepper over all the surfaces.
4. Place steaks on a grill over a cookie sheet so the pieces are elevated over the pan surface.
5. Insert pan into oven at mid rack level.
6. Bake for 13 minutes for medium rare, 11 minutes for rare.
7. Preheat skillet on high heat several minutes before pulling filets. (Preferably Cast Iron) I also add a little bacon fat but otherwise leave it dry.
8. Pull Filets from oven and place directly onto skillet. Make sure you have your over head fan on at this point. There will be smoke.
9. After 2 minutes flip to other side.
10. Plate and let rest for 5 minutes. This allows the juice to return to the center. If you cut it too early you will lose a lot of the juice onto the plate!
11. Enjoy!