Instructions

1. Let the beef tenderloin rest. When you pull the tenderloin out of the oven, allow the meat to rest for about 10 to 15 minutes covered in aluminum foil. This lets the meat reabsorb some of the juices let out in the cooking process.

2. Place the beef tenderloin on a cutting board. You will not be able to get even, perfect slices if you keep the meat in the pan you cooked it in or on a serving platter.

3. Stick a meat fork in the meat away from the area where you are slicing to hold the meat down.

4. Slice the beef tenderloin against the grain. Meat is made of long muscle fiber bundles that are parallel to each other. When you look at the meat, you will be able to see lines, or the grain of the meat. Muscle is tough, and slicing the meat against that grain breaks up the long pieces of muscle fiber, making the meat more tender to eat.

5. Slice the meat evenly about 1/4 to 1/2 inches thick. You can eyeball this if you think you have a good eye for size. If you are not sure and want to slice the meat at the table, before you bring it out you can cheat with a tape measure for the first slice, cutting slightly into the meat at the 1/4- or 1/2-inch mark. The first slice will be your guide once you bring the meat out to slice in front of your guests.