Horseradish and Mustard Rubbed Beef Tenderloin

Instructions

1. In a bowl, mix mustard and horseradish until combined.
2. Brush or rub mustard mixture in a thin layer over entire tenderloin to completely coat. Liberally season with salt and cracked pepper.
3. Wrap coated tenderloin tightly in plastic wrap to seal. Place on a sheet pan and refrigerate overnight or at least 8 hours.
4. Remove plastic wrap and place tenderloin back on same sheet pan fitted with a wire rack. Allow to rest at room temperature for at least 30 minutes.
5. Meanwhile, place a large cast iron skillet over medium heat so it gets very hot, should take 15 to 25 minutes.
6. Preheat oven to 350ºF.
7. Cut tenderloin in half if necessary to fit in pan. Add a little oil to hot pan then quickly add meat and sear for 3 to 5 minutes per side or until each side has a nice crust.
8. Place pan into preheated oven and roast for 15 to 20 minutes until internal temperature reaches as least 140ºF or preferred degree of doneness.
9. Allow to rest for at least 15 to 20 minutes before carving and serving.
10. Chef's Note: For a great pan sauce for topping, simply add 4 ounces of butter cut into slices and a large sprig of thyme to pan before placing in oven. Drizzle butter and pan juices over top of meat as desired.