Beef Tenderloin Au Jus.

When your butcher cuts you a superior portion of full dry aged range fed Angus Beef Tenderloin, the kiss philosophy {keep it simple} is the best way to serve this deluxe cut.

You want to taste the beefy goodness he took the time to produce. A simple salt and pepper dusting about 15 minutes before cook time so the salt can do its tenderizing and the pepper adds some spice. I like my filet cooked medium rare so the outer charring from high heat seals in the juices. After cooking place on a platter and cover with foil and let rest. The juices that pool add some melted butter and a small amount of wine or brandy. This makes a perfect au jus. I like to fry up some thick portioned fried potatoes and side with a spring mix of micro greens. Some horseradish mustard or sauce béarnaise, its up to you. Life is good!