MAKE THE MOST OF MEAT

Rely on lean cuts of beef, lamb, and pork to maximize your protein intake each day without going overboard on saturated fat or sodium.

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Perfect Beef Tenderloin

HANDS-ON 15 MIN. TOTAL 10 HR.

While this tenderloin involves very little hands-on time, the flavor is much better if you refrigerate it for at least 8 hours after sprinkling with salt and pepper, and then let it stand at room temperature before roasting.

1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine

4 tsp. kosher salt

1 Tbsp. coarsely ground black pepper

¼ cup unsalted butter

2 Tbsp. olive oil

1. Place beef on a rack set in an aluminum foil–lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

2. Remove beef from refrigerator and let stand at room temperature 1 hour.

3. Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.

4. Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.

5. Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board, and let stand 15 minutes before slicing.

+ Top each serving with ½ cup sautéed mushrooms for an additional 1g protein.

SERVES 10 (serving size: about 6 oz.) CALORIES 429; FAT 23g (sat 9g, unsat 10g); PROTEIN 53g; CARB 0g; FIBER 0g; SUGARS 0g (added sugars 0g); SODIUM 878mg; CALC 4% DV; POTASSIUM 15% DV