Food and Recipes Recipes Perfect Beef Tenderloin Be the first to rate & review! When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests. By Julia Reed Julia Reed A native of Greenville, Mississippi, Julia Reed was a well-known journalist, writer, commentator, and humorist. She was a contributing editor for Southern Living, Elle Décor, Garden and Gun and wrote for Vogue, Newsweek, The New York Times, The Wall Street Journal, and other publications. Julia was the daughter of Judy and Clarke Reed. Her mother was a native of Nashville; her father, a businessman and leader of the Mississippi Republican Party. Julia Reed covered a variety of topics that involved food, women's fashion, entertaining, Southern culture, etiquette, home design, and more. She was a born storyteller and a brilliant writer, and she used her talents to produce half a dozen books and hundreds of articles, including many for Southern Living. (1960-2020) Southern Living's editorial guidelines Published on February 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 10 mins Total Time: 50 mins Yield: 12 to 14 appetizer servings Ingredients 1 (5- to 7-lb.) beef tenderloin, trimmed 3 tablespoons butter, softened 5 to 7 tsp. kosher salt 3/4 teaspoon cracked black pepper Directions Preheat oven to 425°. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper. Bake at 425° for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium rare). Cover loosely with aluminum foil; let stand 15 minutes before slicing. Note: We tested with Diamond Crystal Kosher Salt. Rate it Print