Description
This Roasted Beef Tenderloin with Creamy Horseradish Sauce is a succulent and elegant main dish, perfect for special occasions or holiday dinners. The tenderloin is seared to develop a flavorful crust, then roasted to juicy perfection and topped with a rich, garlicky, horseradish butter sauce with fresh herbs for an aromatic finish.
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
Horseradish Butter Sauce
- 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 (generally 125-130°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. Slice and serve.
Notes
- Resting the meat before cooking ensures even cooking throughout.
- Searing the tenderloin locks in juices and develops a rich crust.
- Using a probe thermometer helps achieve perfect doneness.
- Resting the roast after cooking allows juices to redistribute for tender slices.
- Substitute horseradish with Dijon mustard for a milder sauce flavor.
- Choose either rosemary or thyme based on your preferred flavor profile.
