Description
This Roasted Beef Tenderloin with Creamy Horseradish Sauce is a succulent and elegant main dish perfect for special occasions. The beef tenderloin is tied and seasoned, seared to develop a rich crust, then roasted to perfection with a flavorful garlic, horseradish, and herb butter. The resting step ensures juicy, tender slices every time.
Ingredients
Scale
Beef Tenderloin
- 4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp prepared horseradish or Dijon mustard
- 1 tsp minced rosemary or thyme
Instructions
- Tie the Beef Tenderloin: Tie the trimmed beef tenderloin pieces with butcher’s twine to help maintain an even shape during cooking. Season the tenderloin generously with salt and black pepper, ensuring all sides are coated. Allow the meat to rest at room temperature for about 2 hours for even cooking.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting.
- Sear the Tenderloin: Heat olive oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, add the tenderloin to the skillet. Sear each side for 3-5 minutes until a golden-brown crust forms. This step seals in the flavor and creates a beautiful exterior.
- Prepare the Butter Mixture: While the tenderloin is searing, combine softened butter, minced garlic, horseradish (or Dijon mustard), and your choice of minced rosemary or thyme in a small bowl. Mix until well blended.
- Coat the Tenderloin: Spread the butter mixture generously over the seared tenderloin for maximum flavor.
- Roast the Tenderloin: Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the oven (or place the tenderloin in a baking dish if not using an oven-safe skillet). Roast for 20-25 minutes, or until the thermometer reaches your desired internal temperature (e.g., 125°F for medium-rare).
- Rest and Serve: Once the roast reaches your desired internal temperature, remove it from the oven and let it rest for 10-15 minutes. This allows juices to redistribute. Slice and serve with the remaining horseradish sauce or butter mixture if desired.
Notes
- For best results, use a meat thermometer to monitor internal temperature accurately.
- Tying the tenderloin helps maintain even cooking and a uniform shape.
- You can substitute Dijon mustard for the horseradish if preferred for a milder flavor.
- Allowing the meat to rest before cooking at room temperature and after cooking ensures juiciness and tenderness.
- Adjust herbs to your liking—rosemary and thyme both complement beef well.
