Million Dollar Roast Beef Tenderloin Recipe

• servings: 10 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

4 to 5 lb. Beef tenderloin (trimmed, cut in two pieces and tied.)

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

4 tbsp butter (salted, softened)

2 tsp garlic (minced)

1 tsp horseradish (prepared or dijon mustard)

1 tsp rosemary (minced or thyme)

Directions

The Day Before Cooking (*optional):

Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in blog post for demonstration

Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.

Day Of Cooking:

Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.

Preheat oven to 425 degrees F.

Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.

Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.

Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.

Nutrition

• Calories: 564 kcal
• Total Fat: 47 g
• Saturated Fat: 20 g
• Cholesterol: 139 mg
• Sodium: 364 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 33 g