- 2.5 pound(s) center-cut beef tenderloin tied by your butcher
- 1 tablespoon(s) olive oil
- Coarse salt and ground pepper
- Horseradish cream (optional)
- Béarnaise sauce (optional)
- Preheat oven to 425 degrees F. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
- 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.
- Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and béarnaise sauce, as desired.