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  • 4 to 5 lbs. beef tenderloin, trimmed, cut into two pieces and tied
  • 1 tsp salt 1/2 tsp black peppers
  • 1 tsp horseradish, prepared or Dijon mustard
  • 1 tsp rosemary or thyme, minced
  • 2 tbsp olive oil 4 tbsp butter, salted, softened 
  • 2 tsp garlic, minced
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  1. Trim tenderloin to remove any excess outside fat.
  2. With butcher’s twine, tie up your tenderloin to create a uniform cylindrical shape.
  3. Season the tenderloin with salt and pepper, and let it rest at room temperature for 2 hours.
  4. Heat some olive oil in a large cast-iron skillet and sear the beef on all sides for about 3-5 minutes per side or to the desired temperature. 
  5. Prepare a garlic and herb butter sauce and generously coat the seared tenderloin. 
  6. Roast at 420°F to your desired internal temperature for 20 to 25 minutes. 
  7. Enjoy your delicious beef tenderloin with a glass of Sassoregale Sangiovese!
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