I bought a 9 lb beef tenderloin so I could use my leftover meat for beef n noodles. One night I made beef tenderloin and the following night I made the noodles.

Start by trimming your beef tenderloin if it is not already trimmed for you. I purchased mine from sams club and it came trimmed. To trim the beef tenderloin you’ll want to remove the “silverskin” that runs down the length of the tenderloin. Run your knife gently underneath while pulling it up with your other hand. Trim off any other excess fat around the outside and remove.

A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly you will need to tie it up and make it as uniform in shape as possible. Using butcher’s twine you can easily tie it up.

To give your tenderloin a delicious crust on the outside, you can leave it in the fridge overnight unwrapped. This will dry out the surface, helping it to gain a gorgeous browned crust when seared. This step is optional, so if you don’t have time, don’t worry, you’ll still get great results.

Coat the outside with salt and pepper and let sit at room temperature for a couple of hours. This will help to cook the insides evenly.

Heat some olive oil in a large cast-iron skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long piece of beef, I’ve cut it in two manageable roasts that can easily fit into my 12″ skillet.

Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer if you have one.

Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes. We’re roasting our beef tenderloin at a high temperature of 425 degrees F after we’ve seared it in a skillet. If you don’t have an oven-safe skillet yet, you can sear the beef tenderloin and then transfer it to an oven safe dish to finish cooking.

Searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes. After it’s finished cooking, you’ll want to let it rest for about 15 minutes, where it’ll still rise in temperature but allow the juices inside to settle and redistribute.

For the green beans: In medium sauce pan, add 2 cans of green beans of your choice that has been drained. You will want to add 2 tablespoons of butter, about 2 teaspoons of Dale's seasoning marinate, a half bag of bacon bits. Stir everything together in a sauce pan over medium heat till warmed through. You can add any other seasoning that you like. I just season with salt and pepper because of how strong the Dale's seasoning marinate is.

For the mashed potatoes: Bring a pot of salted water to a boil. Add potatoes about 2 lbs of russett or idaho potatoes and cook until tender but still firm, about 15 minutes, drain.

In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Enjoy.