Description
This Roasted Beef Tenderloin with Creamy Horseradish Sauce is a sophisticated yet straightforward main course perfect for special occasions. The beef tenderloin is seasoned, seared to develop a rich crust, and then oven-roasted to tender perfection. A flavorful butter mixture infused with garlic, horseradish, and herbs adds depth and a creamy texture that complements the juicy beef beautifully. Served sliced, it’s ideal for an elegant dinner that impresses without fuss.
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
Butter Mixture
- 4 tbsp salted butter, softened
- 2 tsp garlic, minced
- 1 tsp prepared horseradish or Dijon mustard
- 1 tsp minced rosemary or thyme
Instructions
- Prepare and season the tenderloin: Tie the trimmed beef tenderloin pieces with butcher’s twine to maintain an even shape during cooking. Season generously with salt and black pepper on all sides. Let rest at room temperature for about 2 hours to ensure even cooking.
- Preheat the oven: Set your oven to 425°F (220°C) to get ready for roasting the tenderloin.
- Sear the beef: Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place the tenderloin in the skillet and sear each side for 3-5 minutes, forming a golden-brown crust that seals in flavors.
- Make the butter mixture: While searing, combine softened butter, minced garlic, horseradish (or Dijon mustard), and minced rosemary or thyme in a small bowl. Mix well.
- Coat the tenderloin with butter mixture: Spread the flavorful butter blend evenly over the seared tenderloin to enhance flavor and moisture.
- Roast in the oven: Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the oven (or use a baking dish if the skillet is not oven-safe) and roast for 20-25 minutes until the thermometer reaches your preferred doneness (typically 125°F for medium-rare).
- Rest and serve: Remove the tenderloin from the oven and let it rest for 10-15 minutes to allow juices to redistribute. Slice and serve with the creamy horseradish butter sauce.
Notes
- Allowing the beef to rest at room temperature before cooking ensures it cooks evenly throughout.
- Tying the tenderloin helps it maintain shape, which promotes even roasting.
- Use a meat thermometer to achieve your perfect preferred doneness; 125°F for medium-rare, 135°F for medium.
- Resting the meat after roasting is essential to keep it juicy and flavorful.
- If horseradish is unavailable, Dijon mustard makes a great alternative in the butter mixture.
