The Pioneer Woman Cooks (64 page)

6. Now, in a medium bowl, combine the salt and pepper. Add the sugar, which provides a good depth and counterbalance to the other savory ingredients.

7. Next, drizzle in the 1/
₃
cup olive oil.

8. Finally, add the bacon grease. I’d love to tell you this ingredient is optional, but that would be wrong! The bacon grease adds a deliciousness that can’t be duplicated.

Stir the mixture and set it aside.

9. Heat a heavy skillet over very high heat. Add the butter and the remaining 1 tablespoon olive oil.

When the pan is very hot, place the tenderloin in it. Sear both sides for 1 to 1½ minutes, until the sides start to turn brown.

10. Place the meat on a baking pan fitted with a roasting rack and pour the seasoning/ bacon grease mixture over the top. Rub the seasoning mixture into the meat with your fingers, making sure it coats evenly.

Insert a meat thermometer sideways into the thickest part of the meat and roast for 15 to 20 minutes, until the thermometer registers 120 to 125ºF. Do not overcook! The meat will continue cooking for a few minutes after it comes out of the oven.

11. Remove the meat from the oven and allow it to rest on a cutting board for 10 minutes before slicing.

This piece is very rare (note the purplish tint), which is great for guys and/or wolves. But it does allow for some wiggle room for reheating later.

This is medium-rare, the perfect doneness for a tenderloin. And to prove it, I’ll now tell you that this platter lasted about 4 minutes.

My sister-in-law, Missy, is the designated slicer around here.

(I love the necklace, Missy!)

NO COWBOYS ALLOWED!

My mother-in-law is so much fun. After growing up on an isolated ranch, going to college for four years, then marrying a rancher and raising three sons, she’s always ready for some quality girl time.

My sister-in-law Missy always breaks out her gross elbow trick.

Sally grew up on a working cattle ranch. Then she married a rancher and had three sons. She’s always up for a night with the girls.