This turn-off-the-oven method of cooking works quite well for other large cuts such as rib roasts. About twice the time is required for a bone-in roast in the turned-off oven. The temperature of the oven varies the cooking time, too. If the beginning temperature is 500°F, then the cooking time will be shorter versus a preheated 375°F oven.
Preheat oven to 500°F.
Coat tenderloin with oil and liberally sprinkle with salt and cracked pepper. Place in a shallow pan and roast for 5 minutes per pound. Then turn off oven, but do not open the oven door. Keep in the oven for 10 minutes per pound for rare tenderloin (i.e., 50 minutes for a 5-pound tenderloin, and 70 minutes for a 7-pound tenderloin). If meat is too rare, turn the oven on to 375°F and cook for another 15 to 20 minutes to desired doneness. Let rest for 10 minutes.
In a saucepan, melt the butter and sauté the shallots. Add the rest of the ingredients. Bring to a boil and reduce heat to a low simmer to keep warm. Spoon over carved tenderloin and serve extra on the side.
Big-Game Tenderloins and Roasts
The size of big-game tenderloins and roasts can be quite large. Have the butcher cut large tenderloins in half or to desired weight for cooking smaller portions and to avoid any waste. Keep tenderloins and roasts to 4 to 5 pounds for best results in roasting, grilling, and braising.
Serves 10 to 12
1 (5- to 7-pound) big-game tenderloin
2 tablespoons olive oil
Kosher salt and cracked black pepper to taste
4 tablespoons butter
3 shallots, finely chopped
3 tablespoons hoisin sauce
2 tablespoons Dijon mustard
½ teaspoon freshly ground black pepper
1 cup sherry