Makes 8 Servings

1 (5 and 3/4 pound) whole beef tenderloin, trimmed (preferably heavy aged beef)
3 tablespoons extra virgin olive oil
2 tablespoons Chef Paul Prudhomme's Blackened Steak Magic
Nonstick vegetable oil spray

Ask your butcher to trim the tenderloin. If you want to trim it yourself, remove all the silver skin from the meat. Then remove the back strap: To find it, lay the tenderloin down with the larger end to your right; the back strap is on the back side of the tenderloin and is immediately evident when you remove the silver skin. It can be removed with your fingers. Don't remove the marbled fat from the bottom side; it will keep the tenderloin from sticking to the pan. The trimmings can be browned off and used for gravy.

Spray a heavy roasting pan (without rack) with vegetable spray. Place the tenderloin in the roasting pan, fat side down. Pour the olive oil directly in the pan and use it to oil the tenderloin really well. The three tablespoons will coat the meat and still have enough remaining to coat the pan. This is necessary because the tenderloin has so little fat on it.

Sprinkle the Blackened Steak Magic lightly and evenly over the tenderloin- on every surface - and pat it in. Refrigerate the tenderloin and baking pan for one hour. Don't remove it from the refrigerator until you're ready to place it in the oven. It's important for the tenderloin to be cold when you place it in the hot oven.

While the meat is chilling, preheat the oven to 550 degrees. (Be sure to check your oven temperature with a free standing oven thermometer to see if it registers accurately; most home ovens vary somewhat from the temperature you set.)

Place the roasting pan in the middle of the oven and bake at 550 degrees until a probe inserted into the thickest part of the meat registers 127 degrees for a true rare (cool red center), about 25 minutes. Increase the cooking time in very small increments to reach medium rare (138 degrees), medium (148 degrees), medium well (158 degrees). Any temperature in excess of 165 degrees is considered well done- but don't do this to a fine cut of beef. Remove from oven and transfer meat to a cutting board or platter; let sit 15 to 20 minutes. Carve and serve immediately.

Copyright by Chef Paul Prudhomme