1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons unsalted butter, melted
Kosher salt
Freshly ground black pepper

Cooking Directions:
Preheat the oven to 275 degrees F.

Pat the tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Season the beef with salt and pepper on all sides.

Place the tenderloin on a sheet pan and roast it for about an hour or until an instant-read thermometer inserted into the thickest part of the roast is 130 degrees for medium rare.

Remove it from the oven and allow it to rest 20-30 minutes.

Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.

Remove the strings and slice the filet between 1/4 and 1/2 inch thick. Place the slices on a platter and season the middle of the steaks with salt and pepper.

Wherever you’ll be this holiday season, The Pickled Beet sends warm wishes and hopes you’ll be enjoying good food.

The Pickled Beet works with individuals, couples, and families to find meals that are flavorful, healthy, and best fuel the body no matter what nutritional requirements might be part of the equation. Contact us for a free consultation.

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