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Hi Liz,
I just did a rehearsal dinner last Fri. and here's what I did.
I roasted 3 beef tenderloins. First I went to a butcher shop and got my tenderloins, and the butcher told me how to judge a tenderloin on it's tenderness, he told me if it will easily bend across your out stretched first finger then it was a good tenderloin.
I did not truss them, I brushed them with olive oil, and then applied a dry rub.
I roasted them in the oven at 450 degrees for an hour, I then basted them all, turned the oven down to 350 degrees, and finished cooking, about a half hour into the 350 degree cooking, I again basted them and injected them with a seasoned beef broth that I made., they turned out great, and everybody just raved about how good it was, I of course supplied steak knives, but none was needed,,it was that tender.
I sure hope this helps!
Murv
