-Season beef thoroughly with salt and Indi Ground Black Pepper. Using cooking twine, tie tenderloin so as to allow meat to keep its shape when cooking.
- Intertwine fresh sprigs of rosemary throughout the loin.
- Heat the oven to 350F.
-Drizzle garlic with olive oil and set aside.
-Add 1tbsp of butter and 1tbsp of oil to a cast iron pan on high heat. Let butter melt then add tenderloin to sear. Evenly brown tenderloin on all sides.
-Melt an additional 1tbsp of Sunnyvale butter over tenderloin and seasoned Garlic .Remove pan from stove to preheated oven.
-Bake until desired temperature is reached, 10-12 minutes for medium 155 F to160 F.
-Remove from oven and let rest for 10 minutes before slicing.

Beef Tenderloin Sauce

On medium/high heat, add wine using a wooden spoon to deglaze.
- Add chicken stock, whole black pepper and bay leaf. Reduce heat to medium and reduce liquid.
-Remove from heat and whisk in 1 tbsp. of Sunnyvale butter
-Strain and enjoy with tenderloin.