Trim the silverskin and any excess fat from the beef tenderloin. Cut into two equal pieces and tie each with butcher's twine.

Rub the beef generously with salt and black pepper. For deeper flavor, wrap in plastic and refrigerate overnight.

Let the seasoned beef sit out for about 2 hours to come to room temperature.

Preheat your oven to 425°F (220°C) for optimal searing.

Heat avocado oil in a cast iron skillet over medium-high heat and sear each side of the beef for 3-5 minutes.

Mix softened butter, minced garlic, prepared horseradish (or Dijon), and herbs together, then slather onto the seared beef.

Transfer the beef to a roasting pan and insert a probe thermometer. Roast for 20-25 minutes to desired doneness.

Once cooked, remove from the oven and let rest for 15-20 minutes covered with foil.