Nutrition Facts

Serving Size 205 g

(Approx. 4 Servings)

Amount Per Serving

Calories	920	Calories From Fat	760

% Daily Value*

Total Fat 85 g	131%

Saturated Fat 23 g	115%

Trans Fat 0.0 g

Cholesterol 135 mg	45%

Sodium 650 mg	27%

Total Carbohydrate 13 g	4%

Dietary Fiber 0 g	0%

Sugars 3 g

Protein	27 g

Vitamin A 6%	•	Iron 20%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rosemary and Garlic Roasted Beef Tenderloin

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 h 10 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 1/2 Tbsp fresh rosemary, chopped fine

2 Tbsp Adam's Reserve Roasted Garlic Sear-n-Crust Rub, plus more as needed

20 Oz H-E-B Natural Beef Tenderloin Choice, super trimmed

1/4 cup(s) Ottavio Grapeseed Oil

3 Tbsp unsalted butter, cut into slices

1 Tbsp shallots, minced fine

1 cup(s) Fischer & Wieser Toasted Garlic Horseradish Dip, plus more as needed

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Instructions

Preheat oven to 400ºF.

Place any large to medium-sized oven-safe skillet (preferably cast iron) over medium-high heat and allow to get hot.

Combine rosemary and garlic rub together and liberally season tenderloin on all sides.

Add oil to hot skillet, immediately add tenderloin and cook 3 to 5 minutes per side or until each side is nicely browned.

Once all sides are seared, turn off heat and place skillet in oven. Continue to cook until tenderloin reaches desired doneness, approximately 15 to 25 minutes.

Remove pan from oven, set meat aside on a plate to rest and place skillet back over burner set to low heat.

Add butter and shallots, stir-fry for 3 to 5 minutes, scraping bottom of pan to remove any cooked bits.

Once shallots are soft, whisk in garlic horseradish sauce and remove from heat. Whisk until sauce is just heated through.

Pour horseradish sauce over meat before carving or serve sauce in a gravy boat on the side.