Beef Tenderloin

• 2 1/2 lb. center-cut beef tenderloin tied by your butcher
• 1 tbsp. olive oil
• Coarse salt and ground pepper
• Horseradish Cream (optional)
• Bearnaise Sauce (optional)

1. Preheat oven to 425 degrees F. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil.
2. Generously season with at least 2 teaspoons each salt and pepper.
3. Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 to 135 degrees F for rare, 135 to 140 degrees F for medium, and 150 degrees F for well done, 30 to 45 minutes, depending on desired doneness.
4. Remove from oven; cover loosely with foil; let rest 10 minutes.
5. Remove twine; thinly slice beef.
6. Serve with horseradish cream and bearnaise sauce, as desired.

center, olive oil, salt, horseradish cream, bearnaise sauce

Taken from www.delish.com/recipefinder/beef-tenderloin-recipe (may not work)