How To Make Beef Tenderloin

Beef tenderloin recipes do not have to be complicated. Today's recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.
Let's go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.
What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.
The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it's so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it's so expensive.
Beef Tenderloin with Marsala and Shallot Pan Jus
2 beef tenderloin steaks
Sea salt
Fresh cr