Preheat the oven to 475°F.   

Ensure your tenderloin is fully thawed and up to room temperature (this ensures even cooking) 

Pat dry with paper towels 

Sprinkle the meat generously with Seasoned Salt. (You can liberally season a tenderloin, because you're having to pack more of a punch for the seasoning to make an impact.) 

Preheat a heavy (preferably cast iron) skillet to medium high heat. 

Add tallow to the skillet and allow it a moment to melt  

Lay the tenderloin away from you in the pan, do not touch it for 2-3 minutes. 

Flip and do the same on all “4 sides” of the tenderloin until it has developed a nice crust all around. 

Place the tenderloin onto a wire rack set over a baking sheet. 

 Sprinkle cracked black pepper over the meat all over the meat. Press the pepper onto the surface of the meat. 

Put several tablespoons of butter all over the meat.  

Place it in the oven, checking often with your meat thermometer directly into the center of the tenderloin until the temperature reaches just over 130°F (15 to 20 minutes) 

Let the meat rest for 10 minutes before serving. 

Optional: put butter, minced garlic and rosemary or thyme in the pan you used to sear your meat, melt the butter and cook until the garlic is fragrant and soft. Pour over the tenderloin when you are ready to serve!