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million dollar roast beef tenderloin

Million Dollar Roast beef Tenderloin Recipe

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Ingredients
  

  • For the Beef Tenderloin:
  • 4 to 5 lb. beef tenderloin trimmed, cut into two pieces, and tied (Prime grade preferred)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp avocado or olive oil
  • 4 tbsp butter salted and softened
  • 2 tsp garlic minced
  • 1 tsp horseradish prepared or Dijon mustard
  • 1 tsp rosemary minced (or thyme)
  • For the Horseradish Sauce Optional:
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tbsp mayonnaise
  • 1 tbsp finely chopped chives
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • Pinch of ground black pepper

Instructions
 

  • Day Before Cooking (Optional):
  • Trim the beef tenderloin if not pre-trimmed, removing silverskin and excess fat.
  • Cut the tenderloin into two pieces and tuck the thinner end under to create a uniform shape. Tie with butcher's twine.
  • Season all over with salt and pepper. Leave uncovered in the refrigerator overnight or for at least 10 hours to help develop a crust.
  • Day of Cooking:
  • Remove the tenderloin from the refrigerator and let it sit at room temperature for about 2 hours.
  • Preheat the oven to 425°F.
  • Heat the oil in a large cast-iron or oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides for 3 to 5 minutes per side, creating a golden-brown crust.
  • In a small dish, mix softened butter, garlic, horseradish, and rosemary.
  • Slather the butter mixture over the seared tenderloin. Insert a probe thermometer into the thickest part of the meat.
  • Transfer the skillet to the oven (or move the tenderloin to an oven-safe dish) and roast until the desired internal temperature is reached (see temperature guide below). This usually takes 20 to 25 minutes.
  • Remove the tenderloin from the oven and let it rest on a cutting board for 15 to 20 minutes to allow juices to redistribute.
  • Slice into 1-inch pieces and serve.
  • Internal Temperature Guide:
  • Rare: 115°F - 120°F
  • Medium Rare: 120°F - 125°F
  • Medium: 130°F - 135°F Note: The internal temperature will rise 5 to 7 degrees as the meat rests.

Notes

Optional Horseradish Sauce:
Combine sour cream, horseradish, mayonnaise, chives, Dijon mustard, salt, and pepper in a small bowl. Mix well.
Serve alongside the beef tenderloin in individual cups.