Allow roast come up to about room temperature. Preheat oven to 425°.
Dry Roast with Paper Towels, then rub roast with a premium Olive Oil or even better softened Duck Fat.
Now season roast lightly with The Butcher’s Market House Seasoning or with a combination of sea salt, fresh cracked pepper, fresh chopped garlic and herbs. Be conservative with salt, as it will draw out the moisture during cooking.
Heat a large skillet to medium high and quickly brown all sides of the tenderloin, about 5 minutes total.
Place roast on a roasting pan, then in the oven on middle rack.
Using a leave-in thermometer, cook until roast reaches 125° for medium rare or 130° for medium.
Allow roast to rest 15 minutes before slicing; this allows it to finish cooking in center and the juices to settle back into the meat. Slice across the grain and enjoy. A dash of Horseradish Sauce or a Finishing Compound Butter adds a delicious touch.
