1-First, if you choose to prepare the day before, trim the beef tenderloin if needed, cut it in half, tuck the long end under, and tie it with butcher’s twine. Season with 1 tsp salt and 1/2 tsp black pepper, then leave it uncovered in the fridge overnight or for at least 10 hours to form a better crust. On the day of cooking, if you haven’t done that yet, tie the tenderloin and let it sit at room temperature for about 2 hours.

2-Next, preheat your oven to 425 degrees F. Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high heat and sear the tenderloin on all sides for 3 to 5 minutes per side to get that golden-brown crust. In a bowl, mix 4 tbsp softened salted butter with 2 tsp minced garlic, 1 tsp prepared horseradish or Dijon mustard, and 1 tsp minced rosemary or thyme, then spread it over the seared beef and insert a probe thermometer.

3-Now, place the skillet in the oven or transfer the tenderloin to a baking dish and roast for about 20 to 25 minutes until it reaches your desired internal temperature. Once done, remove it from the oven, transfer to a cutting board, and let it rest for 15 to 20 minutes before slicing into 1-inch pieces. This resting time helps the juices redistribute, making every bite tender and flavorful. Check out our guide on seasoning rubs for extra flavor ideas