Tenderloin

1. Preheat oven to 450°F. Scatter rosemary sprigs across the bottom of a large roasting pan.
2. Prep the tenderloin.

   Cut the tenderloin in half—two smaller roasts are easier to manage and allow you to cook one rarer and one more done. Tie each roast at regular intervals so it stays compact and cooks evenly. Season generously with seasoned salt and let stand.
3. Make the mustard blend.
   Stir together the whole-grain mustard and chopped thyme; set aside.
4. Crush the peppercorns.
   Add peppercorns to a zip-top bag and lightly crush with a mallet or heavy pan.
5. Sear the tenderloins.
   Heat a thin layer of high-heat oil in a large skillet until smoking. Sear the tenderloins on all sides without moving them until deep golden brown. Add 2 Tbsp butter to the skillet as you sear to deepen the crust. Turn 2–3 times to brown all surfaces. Remove from the pan.
6. Season the exterior.
   Brush the tenderloins with the mustard-thyme blend. Press the crushed peppercorns firmly onto the surface.
7. Build the roasting base.
   Place the herb bundles on the roasting pan, drizzle with olive oil, and set the seared tenderloins on top.
8. Garlic-thyme butter baste.
   Melt the remaining butter in a saucepan with the crushed garlic and thyme bunch until fragrant. Discard thyme; drizzle the butter over the tenderloins. Insert an oven-safe probe thermometer into one end.
   Roast.
After about 15 minutes, begin monitoring internal temperature. Remove the tenderloin from the oven once it reaches the pull temperature for your preferred doneness (see guide below).Rest at room temperature for 15 minutes to allow juices to redistribute.
9. Slice and serve with your choice of horseradish sauce.

Whipped Cream Horseradish

1. Whip the cream to stiff peaks.
2. Fold in seasoned salt, freshly cracked pepper, horseradish, Tabasco, and optional chives until fully blended.

Sour Cream Horseradish

1. Mix together the sour cream, horseradish, Tabasco, seasoned salt, and freshly cracked pepper.
2. Stir in chives if using.