Roasted Beef Tenderloin

This is another one from Pioneer Woman. Her recipe was Lawrys season salt, Lemon Pepper, and pepper corns. I didn't have the lemon pepper so I created my own recipe. Mine is as follows.

1- 5 pound beef tenderloin
2- Tbsp Lawry's Season Salt
1- Tbsp house seasoning (I actually used a poultry seasoning with garlic, onion, pepper etc)
1- Tsp McCromicks Grill Seasoning Spicy
2- Tsp fresh cracked pepper
1- stick of butter cut into tbsp pieces
3- Tbsp olive oil

Preheat oven to 475. Combine dry seasonings in bowl. Heat skillet over medium high heat. Add oil and 1/4 stick of butter until butter starts to brown. Season beef on both sides. Make sure you rub it all in and use the entire amount. Place beef in skillet for about two minutes per side until it starts to brown. Remove beef from skillet and place it on a roasting pan. Top with remaining slices of butter. Using an oven safe thermometer place it into the center most fatty portion of the beef. Place it in the oven and cook until about 136. This will make your meet medium rare in the middle and medium well to well on the ends. That is what makes this such a great family meal, the ability to offer meat with a variety of doneness. I allowed the beef to rest about ten minutes and then cut into it. The beef was so tender I hardly had to try to cut it. My husband didn't do much talking but as you can see from the picture below he LOVED IT.