• Step 1

  Preheat oven to 450 degrees. Pat roast dry; lightly coat all sides with 1 Tbsp oil. Season with salt and pepper. Place in roasting pan with rack.

• Step 2

  Sear on center rack of oven 15 min; reduce heat to 350 degrees.

• Step 3

  Cook additional 15 min per lb, until beef reaches desired doneness: RARE: 115 degrees (pull from oven), 125 degrees (rested). MED-RARE: 125 degrees (pull from oven), 135 degrees (rested). MED: 130-135 degrees, (pull from oven), 135-145 degrees (rested). MED-WELL: 145 degrees (pull from oven), 155 degrees (rested). Check internal temp by inserting thermometer halfway into thickest part of meat. Let rest 10-20 min.

• Step 4

  Transfer roast to clean platter. Chill, covered, 24 hours.

• Step 5

  Prior to serving: Rub roast with remaining 1 Tbsp oil before slicing. Transfer to cutting board; slice into 1/4-inch slices (about 26-28 slices).

• Step 6

  Prepare platter: Arrange roast slices evenly across serving platter. Garnish with rosemary sprigs. Serve cold or room temp with Horseradish Cream Sauce.

• See our Horseradish Cream Sauce recipe if you prefer to make sauce from scratch. • If using a 3 lb tenderloin roast, tie with butcher twine to create a uniform shape. • Use a minimum of 3 lb roast for success with this recipe. • Try serving with Kimmelweck Rolls (Bakery Dept).

Note: When servings & ingredients are modified, nutrition & directions may vary.