Oven Roasted Beef Tenderloin Seared in a Cast Iron Pan
Oven Roasted Beef Tenderloin stuffed with Garlic and Horseradish
Course: Main Course
Cuisine: American
Servings: 8 Large Pieces
Author: Tony Bailey
  • 2 Pounds Beef Tenderloin
  • 3 Tablespoons Crushed Garlic Cloves
  • 3 Tablespoons Horseradish
  • 1 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Chopped Chives
  1. Preheat your oven to 425 degrees with your Cast Iron Pan on the middle rack

  2. Season the outside of the tenderloin liberally with salt and pepper

  3. Mix the garlic, horseradish, salt, olive oil and chives together to form a paste

  4. Butterfly the tenderloin open and spread the paste all over the inside.  Roll it back up and tie it up with butcher twine

  5. Remove the pan from the oven and place it over a burner on high.  Sear the tenderloin on each side for 2-3 minutes until well browned

  6. Cook for approximately 15 minutes per pound for medium rare and 20-22 minutes per pound for medium.  Use a meat thermometer to ensure you don't overcook the tenderloin

  7. After removing, tent with foil and let it rest for at least 10 minutes