Instructions

Step 1:
Tie the trimmed beef tenderloin pieces with butcher’s twine. This helps maintain an even shape for consistent cooking. Generously season the tenderloin with salt and black pepper, ensuring it’s coated on all sides. Allow the meat to rest at room temperature for about 2 hours. This step ensures even cooking.

Step 2:
Preheat your oven to 425°F (220°C) to prepare for roasting.

Step 3:
Heat olive oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, add the tenderloin to the skillet. Sear on all sides for 3-5 minutes per side until a golden-brown crust forms. This crust locks in the flavor and creates a beautiful exterior.

Step 4:
While the tenderloin is searing, prepare the butter mixture. In a small bowl, combine softened butter, minced garlic, horseradish (or Dijon mustard), and your choice of rosemary or thyme. Mix until well blended.

Step 5:
Spread the butter mixture evenly over the seared tenderloin, ensuring it’s generously coated for maximum flavor.

Step 6:
Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the oven. If you’re not using an oven-safe skillet, move the tenderloin to a baking dish.

Step 7:
Roast the tenderloin for 20-25 minutes or until the thermometer reaches your desired internal temperature:

• 125°F (52°C) for medium-rare
• 135°F (57°C) for medium
• 145°F (63°C) for medium-well

Step 8:
Remove the tenderloin from the oven and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing. This rest period allows the juices to redistribute throughout the meat, ensuring each slice is tender and flavorful.

Step 9:
Slice the tenderloin into 1-inch thick pieces and serve warm. Pair with your favorite sides for an unforgettable meal.