From Magnolia Table by Joanna Gaines, For original recipe click here.

Ingredients

• Beef Tenderloin

• 1/2 cup soy sauce

• 1/2 cup Worcestershire sauce

• 1/2 cup brine from pickled jalapeños

• One 3 to 3 1/2 pounds center-cut beef tenderloin, trimmed and tied

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon granulated onion

• 1 teaspoon red pepper flake

• 1 teaspoon granulated garlic

• 2 tablespoons salted butter, at room temperature

• Jalapeno Sour Cream

• 2 cups sour cream

• 3 tbsp drained and finely chopped pickled jalapenos

• salt and pepper

Directions

1. Combine the wet ingredients and the steak seasoning in a large zip-lock bag with the beef. Let it marinate in the fridge overnight, turning every so often to distribute the marinade.

2. Remove the beef from the bag and discard the marinade. Blot dry, and let stand at room temp for an hour.

3. While the beef is resting, go ahead and make your sour cream. This needs to sit in the fridge for an hour or so to let the flavor develop.

4. Position a rack in the middle of the oven and preheat the oven to 500°F. Line a baking sheet with foil.

5. Place the tenderloin on the lined baking sheet and spread the 2 tablespoons of butter over the top.

6. Roast for 9 to 11 minutes (3 minutes per pound). Turn off the oven. Leave the roast in the oven for 20 minutes for medium-rare (125°F on an instant-read thermometer) or 25 minutes for medium (130°F on an instant-read thermometer). Do not open the oven door.

7. Transfer to a cutting board and let rest for 15 minutes before slicing.

8. Tightly wrap leftover beef in plastic and store in the refrigerator for up to 3 days. Leftover cooked beef makes delicious cold sandwiches. Store leftover horseradish cream in a covered container in the refrigerator for up to 3 days.