This Lottery Roast Beef Recipe Is So Tender And Juicy You'll Think You Won The Recipe Jackpot

You're probably here for two reasons:

1. To find out why this is called Lottery Roast Beef.
2. You're a roast beef lover and want a new recipe.

Well, let's jump into those answers. This recipe is called million dollar or lottery roast beef because it's so good you'll feel like you won the lottery of recipes. If you're a roast beef lover, welcome in. I know you'll be staying awhile!

Lottery, or million dollar roast beefPhoto byRichelleg

This is really easy and straightforward, but I will warn you, its so good you'll probably overstuff yourself, so wear stretchy pants. This recipe does take a little time, but I assure you, it's worth it. Please don't skip letting the roast rest in the fridge and then letting it come to room temperature before roasting. This is an important step!

Ingredients

• One beef tenderloin (4-5 pounds), trimmed of extra fat, and if needed, cut in half to line up the thinner sides to make more uniform
• One teaspoon of Everglades Seasoning (if you dont have this available in your local store, you can buy online; this is the secret in a lot of my meat recipes!) or a really good seasoned salt
• Half a teaspoon of black pepper (1/2)
• Two teaspoons of EVOO (Extra Virgin Olive Oil) (2)
• Four tablespoons softened salted butter (4)
• A tablespoon or a few cloves of fresh garlic, chopped
• One and a half teaspoons of fresh horseradish (1 1/2)
• A good splash of Worcestershire
• One teaspoon chopped thyme
• One teaspoon chopped rosemary

Cooked to perfection!Photo byRichelleg

Directions

• The reason we cut it in half is because the two ends of your roast will likely be thinner than the middle. So fit the two roast halves together so it looks and feels like a more uniform thickness, and tie together with butchers twine. Or leave it whole and tuck the two thinner ends under itself to make a more uniform piece, and tie with butchers twine.
• After tying, season the tenderloin halves with Everglades Seasoning (or your choice of seasoning salt) and black pepper. Refrigerate uncovered for approximately 10 hours.
• After letting the beef rest in the fridge, let it come to room temperature on the counter. THIS IS IMPORTANT!

Tied to make more uniform shapePhoto byRichelleg

• Preheat the oven to 425 degrees.
• Add the olive oil to a large cast-iron skillet (best choice) or other oven safe skillet and heat it over medium-high heat.
• Add the beef and sear for three to five minutes on each side, or until you have a nice brown crust starting.
• Combine the softened butter, garlic, horseradish, Worcestershire dash, thyme, and rosemary in a medium-sized bowl and stir well.
• Slather your roast with this magic.
• Put your pan in the oven and roast the roast in the oven for 20 to 25 minutes, or until the internal temperature reaches 135 degrees F for medium-rare.
• After roasting, immediately transfer the tenderloins to a cutting board and let them rest for 15 to 20 minutes to allow the juices to redistribute off the heat.
• Remove your butchers twine and cut into 1 inch pieces, and enjoy!

Mashed potatoes, garlic and horseradishPhoto byRichelleg