Marinate the loin in a zip bag together with the cognac, for a couple of hours. Optional step, but will give a distinct umami taste. Tap dry with paper towel for seasoning,
Coat the outside with salt and pepper and let sit at room temperature for a hour. This will help to cook the insides evenly. Make sure you are generous with the salt and pepper on the outside of the roast (more pepper than salt).
Preheat oven to 150C°/300F°. In sauté pan, add butter and vegetable oil. Brown butter on medium high heat, add beef and sear until brown on all sides. If needed, since the beef tenderloin is a long piece of beef, I’ve cut it in two manageable roasts that can easily fit into my skillet Place on roasting rack and bake in preheated oven for 25-40 minutes or when internal temperature reads your desired doneness temperature. I usually take out the beef at 57-58C°. Let the beef rest covered in foil, about 10 min. Temperature will continue to rise while resting.
Meanwhile, sauté the vegetables in olive oil until tender. Season with salt and pepper
Cut the beef in serving slices and place on top of the vegetables.
Drizzle some salt flakes over the meat and serve!Don't worry, Cuisine takes care.
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Notes
Even though the vegetables are yummy, you can of course add some sauce of your choices to the meat.
Nutrition
Calories: 350kcal
Keyword beef, bell pepper, butter, cognac, garlic, LCHF, tendeloin, vegetables