Many people like a tnder slice of juicy beef tenderloin for the Christmas or New Year's table.

So we asked Capital Grille to suggest how to make that happen, with ease.

Executive chef Jason Medeiros of the Providence Capital Grille demonstrated his technique. You can see on goprovidence.com by searching Small Bites tenderloin.

Madeiros said you can make this at home, or order it from the restaurant. Capital Grille sells a butcher box, it comes with the hand-cut steaks as well as their proprietary steak seasoning and steak butter. Call the restaurant at (401) 521-5600.

The chef grew up in Fall River and Swansea. He liked being in the kitchen and cooking with his mother and that led to his career. He took culinary arts in high school and then went on to graduate from Johnson & Wales University.

The father of four children, he loves going to work every day. 

The recipe for a roast tenderloin starts at the butcher if you don't like removing the silver skin on the meat. 

Order half a pound for each person you will serve, he said. 

When you are ready to cook, you want to generously season the roast with salt and pepper and any spices you'd like to add. That means using enough salt to create a crust when you sear the meat. That is often where home cooks skimp. Don't do it.

Capital Grille has a proprietary blend of salt, sugar, onion powder and coarse ground pepper. That's something you can work with at home to create your own blend.

This adds balance and creates the crust as you sear in the juices.

You don't have to use a cast iron skillet as chef does.

"But you want a thick bottom skillet because when the meat hits the pan, you lose your heat.

Heat some cooking oil in the pan and then sear every corner of the meat to create that crust. Then tie up the roast with fresh thyme and rosemary. If you used cast iron, put that in the oven. If not, put it in a roast pan. 

Preheat the oven to 400 degrees. 

Cook the roast for 15 minutes per pound if you want a rare roast. You look for an internal temperature of 120 with your meat thermometer. Let it reach 125-130 degrees for medium and 135 degrees for well. 

Once it reaches the temperature, remove the meat to a cutting surface and let it rest. This is how you retain all the juices which distribute through the meat after the cooking.

Small Bites is a collaboration between The Journal and The Providence and Warwick Convention & Visitors Center. Find the cooking video on goprovidence.com.