Cooking Instructions

• Preheat the oven to 475°F.
• Trim away some of the fat to remove the silvery cartilage underneath.
• Sprinkle the meat generously with Lawry's Seasoned Salt and lemon pepper seasoning.
• Crush the peppercorns in a zip-top bag.
• Heat olive oil in a skillet and sear the tenderloin.
• Place the tenderloin on a wire rack, sprinkle with peppercorns and add butter.
• Insert a meat thermometer and roast until just under 140°F, about 15 to 20 minutes.
• Let the meat rest for 10 minutes before slicing.
• Spoon the olive oil/butter juices over the meat before serving.