Horseradish cream sauce (here; optional)

1. 
   

    Adjust  an  oven    rack    to  the center  position    and preheat

   
   

   the oven to 275°F. Season the tenderloin liberally on all
   sides with salt and pepper (go lightly if you seasoned it
   ahead). Place on a wire rack set on a rimmed baking
   sheet and roast until the center of tenderloin reaches
   120°F on an instant-read thermometer for medium-rare,
   or 130°F for medium, about 1 hour. Remove from the
   oven and transfer to a cutting board (the roast will appear
   gray and uncooked).

   
   


2. Heat the oil and butter in a 12-inch heavy-bottomed
   stainless steel or cast-iron skillet over high heat until the
   butter is browned and the fat is lightly smoking. Add the
   tenderloin and sear on all sides until well browned, about
   5 minutes. If the oil and butter are beginning to burn or
   smoke too heavily, reduce the heat. Transfer the roast to
   a cutting board and allow to rest for 10 minutes.


3. Remove the twine, carve, and serve, with the horseradish
   sauce, if desired.

HOW TO TIE A TENDERLOIN

FOR ROASTING

Tying a beef tenderloin before roasting is not 100-

percent  essential,  but     it  helps   it  keep    a   nice    round