Lottery Roast Beef

You’ll know you’ve got a winner with your first forkful! Lottery Roast Beef has got your number when it comes to great flavor. A simply seasoned beef tenderloin is marinated for hours, seared, and slathered with a beautifully arranged butter-and-horseradish combo. Then, the lucky part comes into play when it gets baked until fork-tender for your devouring pleasure. Tender Lottery Roast Beef is like money in the (flavor) bank that you will want to spend a lot of time with. It definitely is a winner!

Ingredients

• 1 (4-5-pound) beef tenderloin, trimmed and cut in half vertically
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons salted butter, softened
• 2 teaspoons garlic, minced
• 1 teaspoon prepared horseradish or Dijon mustard
• 1 teaspoon rosemary or thyme, minced

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Directions

Step 1 –Tuck the thinner end of each of the tenderloin halves under and use butcher’s twine to truss each to create a more uniform size.

Step 2 –Season the tenderloin halves with the salt and the black pepper, then place them in the refrigerator, uncovered, to marinate, about 10 hours.

Step 3 –Transfer the marinaded tenderloin halves from the refrigerator and let them come to room temperature, about 2 hours.

Step 4 –Preheat the oven to 425 degrees F.

Step 5 –In a large cast-iron skillet over medium-high heat, add the olive oil.

Step 6 –Add the marinated tenderloin halves to the heated olive oil and sear them on all sides until they are golden-brown, about 3-5 minutes per side.

Step 7 –In a medium bowl, add the softened butter, the garlic, the horseradish, and the rosemary and stir to combine.

Step 8 –Spread the butter mixture over the outside of the tenderloin halves, then insert a meat thermometer into the center of each.

Step 9 –Place the cast-iron skillet in the oven and roast the tenderloins until they reach an internal temperature of 135 degrees F for medium-rare, about 20-25 minutes.

Step 10 –Place the roasted tenderloins directly onto a cutting board and let them rest to allow the juices to redistribute, about 15-20 minutes.

Step 11 –Remove the twine and cut the tenderloins into 1-inch slices.

Step 12 –Serve.