Beef tenderloin?

[cookingirl]

I ordered a 3 lb beef tenderloin for Christmas.
Want to make it med rare..My dad is not doing well, so I want it to be really good--no salt/sodium/salty additions, please
thinking about either sauteing it and then roasting
or just roasting at a very high temp (400-425) after rubbing with butter and pepper...thyme,...garlic???
How long and when do I remove it..and my dad loves/needs hot food---how do I keep it hot? or reheat in micro?
and gravy?
thinking about shallots, garlic, thyme, pepper, beef broth, reduced and thickened with maybe cornstarch? plash of red wine? and finished with butter

 

[Mama]

I'm making one too cookingirl! I've been looking at this recipe from the Pioneer Woman: http://thepioneerwoman.com/cooking/2007/07/roasted_beef_te/

Here is a recipe for seasoning salt and you could just leave out the salt: http://southernfood.about.com/od/seasoningrecipes/r/bl40311h.htm

 

[CaliforniaCook]

I hope your dad is feeling better, CG. Here's an idea you could work with. The beef is stuffed and rolled. You could omit the prosciutto & cheese, and stuff w/ spinach and sun-dried tomatoes. Make it to your taste. I reheat in the microwave, covered, at about 50% for 5 minutes. Turn, and heat at 1-2 minute increments till heated through.



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