We sampled this recipe with our Painted Hills Natural Beef USDA PRIME grade butt tender. The USDA Prime Natural Butt Tender is cut from the thick end of the tenderloin. This cut is smooth in texture and a lean cut that is ideal for roasting. We tried this cut with a lemon pepper rub and it was delicious. Perfect for Mother’s Day!
We heated the oven to 500 degrees F.
We used an untrimmed “packer” roast, so we first had to trim it up, removing any extra connective tissue and fat. We added a little salt and pepper to the roast. Then, we rubbed it with ½ stick of unsalted butter that was softened to room temperature, but still required some massaging to warm up enough to work with. The butter was rubbed all over the roast and then it was well coated with lemon pepper. I put a little olive oil in the bottom of the pan before placing the roast in.
We roasted for 35 minutes until the internal temperature reached 130 degrees F and then let it rest 10-15 minutes before slicing and serving.
We drizzled the pan drippings/butter over the roast when sliced. In hindsight, we could have used a whole stick of butter to make more “drizzle.”
SHOP ONLINE! You can order this cut here: https://natural-beef.com/store-beef-merch/butt-tender