Title: Academie de cuisine tenderloin of beef
 Categories: Beef
      Yield: 1 Servings
 
      1    Beef tenderloin
 
  Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut
  the end and wrap the meat with 4 thin slices of pork fat lenghwise.
  In a large saute pan, heat the oil until very hot and saute the meat
  on all sides. Season with salt and black pepper. Let the meat brown
  slightly. Place in the hot oven for 15 to 20 minutes for rare to
  medium. (20 minutes if beef is hot 25 minutes if beef is room
  temperature. See note Remove from oven and let rest at room
  temperature or in a lukewarm place for 15 minutes before carving.
  This is important to allow the juices concentrated in the center to
  permiate all around the meat. SPECIAL NOTE; you can sear this 2 to 3
  hours ahead of the roasting time. Per serving: 635 Calories; 52g Fat
  (74% calories from fat); 40g Protein; 0g Carbohydrate;
      159 mg Cholesterol; 108mg Sodium