Recipe Courtesy of Cattle Visions
• 4 lb. beef tenderloin, trimmed, cut in two pieces and tied
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 4 Tbsp salted butter, softened
• 2 tsp minced garlic
• 1 tsp horseradish
• 1 tsp minced rosemary
Tie the tenderloin and season with salt and pepper. Set on counter for 2 hours prior to cooking to room temperature. Preheat oven to 425 degrees F. Place oil in large cast-iron skillet over medium-high heat. Sear the tenderloin on all sides, about 3-5 minutes per side. Meanwhile, combine softened butter, garlic, horseradish and rosemary in a small bowl. Rub the seared tenderloin with the butter mixture. Place in baking dish and bake until desired internal temperature is reached (about 20-25 minutes). Remove from oven and let rest for 15-20 mintues before slicing into one inch slices.
