INGREDIENTS

• 1- to 3-pound Preferred Angus® tenderloin roast

• 2 tablespoons extra virgin olive oil
  
• 1 tablespoon fresh garlic minced
  
• 1 tablespoon prepared horseradish
• ½ teaspoon course ground pepper
  
• 1 teaspoon fresh thyme leaves
  
• 1 teaspoons fresh rosemary leaves, chopped
  
• ¼ teaspoon salt

INSTRUCTIONS

1. Before cooking, remove roast from refrigerator to bring to room temperature.
   
2. Preheat oven to 424℉. Tenderloin will have one end that is smaller and thinner than rest of tenderloin. Tuck 4-6 inches of this end under rest of tenderloin. Tie tenderloin at 3-inch intervals with kitchen string to keep its shape. Place tenderloin on roasting rack in roasting pan.
   
3. In small bowl, mix rub together. Rub into tenderloin.
   
4. Roast meat to temperature of 135- 140℉ for medium rare, for medium 140-150℉, using internal meat thermometer. Typically 15-18 minutes per pound.
   
5. Remove roast from oven, cover loosely with foil and let stand for 15-20 minutes before removing string and slicing.