Ingredient

Beef

• 2 pounds beef tenderloin

Horseradish Butter

• 2 tablespoons unsalted butter

• 1 tablespoon prepared horseradish

• 2 garlic cloves, minced

Fresh Herbs & Seasoning

• 1 tablespoon fresh rosemary leaves

• ½ tablespoon fresh thyme leaves

• 1½ teaspoons salt

• 1 teaspoon black pepper

Directions

1. Bring Tenderloin to Room Temperature Remove the beef tenderloin from the refrigerator 1 hour before roasting. Trim and tie the tenderloin to ensure even cooking.

2. Preheat the Oven Set the oven to 500°F with a rack in the center.

3. Make the Horseradish Herb Butter Coarsely chop the garlic cloves, then strip the thyme and rosemary leaves. Finely mince the garlic and herbs together. Transfer to a small mixing bowl and add the butter, horseradish, salt, and black pepper. Mash with a fork until fully combined.

4. Season the Tenderloin Pat the tenderloin dry with paper towels. Spread the garlic‑herb butter evenly over the entire surface of the beef. Place the tenderloin in a roasting pan or oven‑safe skillet.

5. Roast the Tenderloin Insert an oven‑safe meat thermometer into the thickest part of the tenderloin. Roast at 500°F for 28–30 minutes for medium doneness. Remove the tenderloin when the internal temperature reaches 130–135°F; it will rise to 138–140°F during resting.

6. Rest and Slice Transfer the tenderloin to a cutting board and tent loosely with foil. Let rest for 10 minutes. Slice into ½‑inch thick slices and serve immediately.

Nutrition -

(Per Serving)

Calories: ~260–310 Total Fat: 16–20 g Saturated Fat: 7–9 g Cholesterol: 85–95 mg Sodium: 430–520 mg Carbohydrates: 1–3 g Protein: 26–30 g