- 1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine
- 4 teaspoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- calories 246
- fat 11.7 g
- satfat 4.8 g
- monofat 5.2 g
- polyfat 0.8 g
- protein 35 g
- carbohydrate 0.0 g
- fiber 0.0 g
- cholesterol 109 mg
- iron 4 mg
- sodium 547 mg
- calcium 19 mg
- sugars 0 g
How to Make It
Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.
Remove beef from refrigerator, and let stand at room temperature 1 hour.
Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.
Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.
Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.