ROAST BEEF TENDERLOIN🥩

Ingredients:

4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

4 tbsp salted butter, softened

2 tsp garlic, minced

1 tsp prepared horseradish or Dijon mustard

1 tsp minced rosemary or thyme

Instructions:

Tie the beef tenderloin with butcher’s twine to ensure even cooking. Generously season with salt and black pepper, then allow it to sit at room temperature for about 2 hours before cooking.

Preheat your oven to 425°F (220°C).

Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the tenderloin on all sides, cooking for 3-5 minutes per side until a deep golden-brown crust forms.

While the tenderloin sears, mix the softened butter, minced garlic, horseradish or Dijon mustard, and rosemary or thyme in a small bowl. Spread this butter mixture evenly over the seared tenderloin.

Insert a probe thermometer into the thickest part of the tenderloin. Place the skillet directly in the oven, or transfer the tenderloin to a baking dish if needed. Roast for about 20-25 minutes, or until the internal temperature reaches your desired doneness (e.g., 125°F for medium-rare).

Remove the tenderloin from the oven and let it rest on a cutting board for 15-20 minutes to allow the juices to redistribute.

Slice the tenderloin into 1-inch thick pieces and serve warm.

Servings: 6-8