Million Dollar Roast Beef Tenderloin

Ingredients · for 10 (scales to your household)

• 4 lb. Beef tenderloin $112.49
• 1 tsp Salt $0.05
• 1/2 tsp Black pepper $0.07
• 2 tbsp Olive oil $0.36
• 4 tbsp Butter $0.81
• 2 tsp Garlic $0.03
• 1 tsp Horseradish $0.09
• 1 tsp Rosemary $0.07

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. The Day Before Cooking (*optional):
2. 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
3. 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.
4. Day Of Cooking:
5. 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.
6. Preheat oven to 425 degrees F.
7. 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.
8. 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.
9. 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.

Per serving