November 29, 2022 2 min read

Recipe courtesy I Wash, You Dry


  • 4 to 5 lb. Beef tenderlointrimmed, cut in two pieces and tied.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp buttersalted, softened
  • 2 tsp garlicminced
  • 1 tsp horseradishprepared or dijon mustard
  • 1 tsp rosemaryminced or thyme


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.


Internal Temperature Guide:

  • RARE – 115°F - 120°F
  • MEDIUM RARE – 120°F - 125°F
  • MEDIUM – 130°F - 135°F

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