| 1 | Preheat oven to 400°F. |
| 2 | Trim the beef tenderloin of fat and skin. |
| 3 | Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise. |
| 4 | In a large saute pan, heat the oil until very hot and saute the meat on all sides. |
| 5 | Season with salt and black pepper. |
| 6 | Let the meat brown slightly. |
| 7 | Place in the hot oven for 15 to 20 minutes for rare to medium. |
| 8 | (20 minutes if beef is hot 25 minutes if beef is room temperature. |
| 9 | See note remove from oven and let rest at room temperature or in a lukewarm place for 15 minutes before carving. |
| 10 | This is important to allow the juices concentrated in the center to permiate all around the meat. |
| 11 | Special note; you can sear this 2 to 3 hours ahead of the roasting time. |
| 12 | Per serving: 635 calories; 52g fat (74% calories from fat); 40g protein; 0g carbohydrate; 159mg cholesterol; 108mg sodium |
