FIREPLACE ROASTED BEEF TENDERLOIN

Steps:

• 1) An hour and a half before serving, start a fire in the fireplace. 3-4 logs. It is handy to place a log in the fireplace where the tenderloin will go. When the time is right, just move the log off to the side, and replace with the wrapped tenderloin.
• 2) Dampen the dish towel. (It should be damp, not ringing wet.) Spread the towel on the kitchen counter. (optionally run the outside of the tenderloin with 3-4 Tbs of dried onions, and 2-3 Tbs of crushed pepper.)
• 3) Lay the tenderloin on the towel a couple of inches from one short end. There should be a couple of inches to each side, as well. Pour some salt over the meat so all surfaces are covered. Take the short end behind the tenderloin and roll it over the meat. Continue to roll the meat in the towel for one turn. Add more salt the length of the tenderloin. Tuck in/fold in the ends of the towel and roll again. Continue in this manner until the meat is completely covered by the towel and the salt. Tie the roll in 3-5 places with kitchen string.
• 4) Place the wrapped tenderloin in the fire and cook for 15 minutes. Wearing an oven mitt and using long handled tongs, turn the meat 180 degrees and cook another 15 minutes.
• 5) Remove the meat log to a platter to carry to the carving surface. Let rest for 10 minutes.
• 6) Cut off the strings; remove towel, brush off extra salt, and carve into 1/2" serving portions, 2 per person. Voila!