Incredible, Easy, Perfect Beef Tenderloin

We served Filet of Tenderloin for Christmas this year and it was incredible.  First of all - start by buying Costco's finest ... seriously, I haven't found more tender filet.  Highly recommend it.  Secondly - buy more than you think you'll need, because your guests will go back for seconds and thirds.

There are two great options for seasoning the meat.  You can go the simple route, using 1 T. kosher salt, 1 T. coarsely ground black pepper, perhaps 1t. of garlic and/or onion powder.  My personal favorite is Penzey's English Prime Rib Rub, which doesn't work if you're doing Whole30 (darned sugar) but works great otherwise.  Use enough to coat the tenderloin.  For me, more is more :o)

Lastly - be prepared to smoke up your house on this.  I promise - it's worth it.  If the weather is pleasant enough, open the doors and windows to allow for a cross breeze.  If not, just suck it up - the meat will be amazing.

Ingredients
1 whole filet of beef (4-6 lb.), trimmed
2 T. softened clarified butter (ghee) if available - unsalted butter if not
Seasoning (see options above)

Method

1. Preheat the oven to 500 deg. F. 
2. Pat the meat dry with paper towels, then place it on a roasting rack in a roast pan.  Rub the butter all over the meat with your hands, then spread the seasonings evenly on it. 
3. Open the windows if applicable.  Roast the meat in the oven for 22 min (rare) to 25 min (medium-rare).  Smoky is normal.
4. Remove the beef from the oven, then wrap it tightly with aluminum foil.  Allow it to rest at room temperature for 20 minutes.
5. Slice and serve with Fresh and Jazzy Creamy Dill Horseradish Sauce.