Beef Tenderloin with Rosemary-Pepper Butter is an easy entertaining recipe for Christmas or New Year’s Eve dinner parties. The seasoned butter can be added to mashed potatoes or melted over roasted vegetables as well.

Beef Tenderloin with Rosemary-Pepper Butter
Yield: 8 to 10 servings

1 (5-pound) beef tenderloin, trimmed and trussed
5 sprigs fresh rosemary
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
Freshly ground black pepper to taste
Rosemary-Black Pepper Butter:
1 cup unsalted butter, softened
2 tablespoons freshly chopped rosemary
Freshly ground black pepper to taste
2 teaspoons kosher salt
1 teaspoon fresh lemon juice

1. For the seasoned butter, stir together 1 cup unsalted butter, 2 tablespoons freshly chopped rosemary, freshly ground black pepper to taste, 2 teaspoons kosher salt, and 1 teaspoon fresh lemon juice. Spread the butter mixture onto the center of a piece of parchment paper, and roll into a log, twisting ends to secure. Refrigerate until firm, at least 2 hours. (Store in a heavy-duty sealable plastic bag in the freezer up to 1 month.)
2. Let the beef stand at room temperature 1 hour before roasting.
3. Preheat oven to 475F. Line a rimmed baking sheet with nonstick aluminum foil. Place whole rosemary sprigs on pan; place a roasting rack on prepared pan.
4. Drizzle beef with olive oil; sprinkle with salt and pepper. Place beef on roasting rack.
5. Bake until a meat thermometer inserted into thickest portion reads 130F (medium-rare), approximately 30 minutes, or until desired degree of doneness. Remove from oven. Loosely cover beef with nonstick foil, and let stand 20 minutes before slicing. (Beef will continue to cook as it stands.) Serve with slices of rosemary-black pepper butter.

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