Beef Tenderloin Roast

8 standard portions

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Ingredients

• 3-4 lb (1.5-2kg) center cut trimmed beef tenderloin
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh rosemary (leaves and stalks)
• 3 cloves garlic (crushed or minced)
• 1 tablespoon olive oil

Method

1. Cut the tenderloin in half and season it evenly all over with salt and pepper. It's very important to let the tenderloin sit at room temperature for one hour. The salt causes the muscle proteins to swell and ensures a juicy tenderloin.
2. As you wait, chop the rosemary leaves, peel and mince or crush the garlic. Mix them together and place them in a small bowl. Rub the mixture onto the roast.
3. It’s a pretty uniform cut of meat, but we will tie it with kitchen twine just so it cooks a little more evenly (after seasoning), and do double knots so it stays in place about 1 or 1.5 inches between ties, and trim off the long ends.
4. Preheat the oven to 240°F/120°C. Then heat oil in a skillet over medium high heat, and add the tenderloin pieces (you want to hear a shimmer when you place the meat, if you don’t, then you need to heat it up a little more. Do a quick sear from all sides (6-8 minutes).
5. Then transfer to the oven and cook for 25-30 minutes turning every 10 minutes, until the internal temp of the thickest part of the meat is 120°F/49°C.
6. Remove from the oven, and transfer beef tenderloin to a cutting board and allow to rest for 15 minutes before slicing. As you wait, make horseradish sauce. Remove the kitchen twine with a pair of scissors. Slice and transfer to a platter, and serve.