Ingredients
4 to 5 lbs. beef tenderloin, trimmed, cut into two pieces and tied
1 tsp salt 1/2 tsp black peppers
1 tsp horseradish, prepared or Dijon mustard
1 tsp rosemary or thyme, minced
2 tbsp olive oil 4 tbsp butter, salted, softened
2 tsp garlic, minced
Instructions
Trim tenderloin to remove any excess outside fat.
With butcher’s twine, tie up your tenderloin to create a uniform cylindrical shape.
Season the tenderloin with salt and pepper, and let it rest at room temperature for 2 hours.
Heat some olive oil in a large cast-iron skillet and sear the beef on all sides for about 3-5 minutes per side or to the desired temperature.
Prepare a garlic and herb butter sauce and generously coat the seared tenderloin.
Roast at 420°F to your desired internal temperature for 20 to 25 minutes.
Enjoy your delicious beef tenderloin with a glass of Sassoregale Sangiovese!