I spent a fortune on a fresh beef tenderloin from Foxhollow Farms in Crestwood, KY. Let me tell you, it was well worth it. I seared it on all sides until caramelized, seasoned it with olive oil and salt & pepper, then put it in the oven for about 30 minutes at 425•. We ate it on warm homemade honey white bread with arugula and horseradish. I got the idea from Farm to Fork Catering.
I'm trying to find a way to fit one in to my monthly budget. So far it's not looking so good, but I will keep you posted.
