Recipe Background
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!
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
Directions
- 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.
- Season the tenderloin halves with the salt and the black pepper, then place them in the refrigerator, uncovered, to marinate, about 10 hours.
- Transfer the marinaded tenderloin halves from the refrigerator and let them come to room temperature, about 2 hours.
- Preheat the oven to 425 degrees F.
- In a large cast-iron skillet over medium-high heat, add the olive oil.
- 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.
- In a medium bowl, add the softened butter, the garlic, the horseradish, and the rosemary and stir to combine.
- Spread the butter mixture over the outside of the tenderloin halves, then insert a meat thermometer into the center of each.
- 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.
- Place the roasted tenderloins directly onto a cutting board and let them rest to allow the juices to redistribute, about 15-20 minutes.
- Remove the twine and cut the tenderloins into 1-inch slices.
- Serve.
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