It’s easier than you think, and a show-stopper for sure! Filet mignon is the ultimate piece of beef – but it needs to be well-seasoned. It should not only melt in your mouth, but taste amazing as well. This beef tenderloin hits both marks. It serves 8-10 people, and was inspired by my favorite cookbook author Ina Garten. She makes a 4-5 lb. tenderloin “low and slow” in the oven, at 275 degrees for about 1 1/2 hrs. Once it reaches 135 degrees (for med-rare), it is perfectly done! We had this on the table in no time for a Christmas Party last night.

I made a rub consisting of fresh herbs, salt, pepper, and olive oil. No magic here!

I also whipped together an easy horseradish sauce, which I let sit in the refrigerator for a couple of hours to blend the flavors. It was a perfect compliment for this tenderloin.

Once it came out of the oven, I poured a brown butter and garlic glaze over it, then let it sit for about 20 min.

HORSERADISH SAUCE

• 1/2 c mayonnaise
• 1/2 c sour cream
• 1/8 c prepared horseradish (adjust to your taste)
• 1 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• Salt and pepper to taste
• dash of worcestershire sauce

Combine all ingredients in a small bowl, stir together til well-blended. Cover, and refrigerate for about 4 hours.

TENDERLOIN

Select a 4 1/2 to 5 lb tenderloin. I bought mine from Costco. You are going to pay over 100. for one that is already trimmed (premium), but you can also get one that is not trimmed, and do it yourself. You will want to tie the beef to keep it’s shape while roasting. Fold under the thin end to keep the roast size consistent all the way through. Place on a sheet pan with 1″ sides.

HERB RUB

• 2 Tbsp chopped fresh rosemary
• 2 Tbsp chopped fresh sage
• 2 Tbsp chopped fresh thyme
• 2 Tbsp coarse salt
• 2 Tbsp crushed peppercorns
• 1/2 c olive oil

Stir together, and rub over entire surface of the meat.

Place in a preheated oven at 275 degrees. Roast to 125 degrees for rare, and 135 degrees for med-rare.

GARLIC BUTTER GLAZE

• 1 stick salted butter
• 2-3 large cloves of garlic, finely chopped

Saute in a small skillet over low heat, til butter is just starting to brown, and garlic is fragrant. Turn off heat, and allow this to sit on the stove until the roast is done.

Remove roast from the oven when done, and pour over the garlic butter glaze. Cover with foil, and rest for 20 min.

JUST BEAUTIFUL!

Slice into 1″ to 1 1/2″ pieces. I served mine right on the baking sheet. If you do move the roast to a serving platter, be sure to pour the pan juices over it – you don’t want to miss out on all that flavor!