Super sharp knife (for slicing and removing the silverskin)
Broiler pan with rack
Aluminum foil
Ingredients
5poundBeef Tenderloin
6tablespoonsbutter, salted, softened
salt and pepper, to taste
Horseradish Sauce
1cupsour cream
2tablespoonsmayonnaise
4½tablespoonshorseradish
2tablespoonslemon juice, fresh
salt and ground black pepper to taste
Instructions
Prep and Cook the Tenderloin
Bring tenderloin and butter to room temperature; pat tenderloin dry with paper towel
5 pound Beef Tenderloin
Remove silverskin if it's not already removed
Rub entire tenderloin with softened butter
6 tablespoons butter
Lightly season with salt and pepper
salt and pepper
On medium high heat in a cast oven skillet, sear meat on all sides (about 1 minute each side); don't forget to sear the ends
Place on broiler rack and bake uncovered at 325°F-475ºF for 12-20 minutes, depending upon how rare or done you like your tenderloin
Check internal temperature for desired doneness every 10-minutes; when it's ten degrees below how you want your tenderloin, remove it and cover it in foil; allow to rest 10-minutes before slicing. If it's not quite the internal temperature you're looking for, return tenderloin to oven and continue to check the internal temperature every 10-minutes until it's ten degrees below the desired doneness
Horseradish Sauce Instructions
In a medium bowl, combine sour cream, mayonnaise, horseradish and lemon; combine well
1 cup sour cream, 2 tablespoons mayonnaise, 4½ tablespoons horseradish, 2 tablespoons lemon juice
Taste for salt and pepper
salt and pepper
Place in refrigerator until an hour before the tenderloin is done; serve sauce at room temperature
Notes
For best results, start with a clean oven. If you use high heat, it often creates a steam that might set off the smoke detector. Don't ask me how I know this.
Check the temperature of the meat every 10-minutes
Make the sauce in advance and refrigerate it until about an hour before you serve the meat; let the sauce sit at room temperature while the meat is cooking
If you want to add additional seasonings or herbs, combine them with the softened butter; slather the mixture over the tenderloin then bake
Remove the tenderloin when it is about 10 degrees shy of the desired "done" temperature.