Beef Tenderloin Roast
This Beef Tenderloin Roast is smothered in the most delicious herb-butter for an impressive main dish that is super easy to prepare. Pair it with creamy mashed potatoes and simple sautéed green beans for a complete meal or add it to your Thanksgiving or Christmas spread as the star of the show.
Servings: 10 Servings
Ingredients
- 1, 4-5 pound beef tenderloin roast *See Note 1
- 1 stick butter, softened
- 5 cloves garlic, finely minced or grated
- Zest of 1 lemon
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
For the Horseradish Sauce (optional)
- 1 cup sour cream
- ¼ cup grated horseradish root *See Note 2
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
- Pull the beef tenderloin out of the fridge, and bring it to room temperature.
- If your butcher didn't do it already, go ahead and use a sharp, thin knife to trim both the excess fat (one side of the beef tenderloin will have quite a bit of fat that can be cut off and then ground for hamburgers or chopped into stew meat) and the silver skin from the tenderloin.
- Fold the narrow ends of the tenderloin toward the middle and use butcher's twine to tie the beef so that it's more uniform in size.
- Preheat the oven to 425°F. Heat a skillet over high heat. Once hot, sear the beef tenderloin for 5-6 minutes, until a golden brown crust forms, then flip it and sear for another 5-6 minutes.
- While the tenderloin is searing, combine the softened butter, garlic, lemon zest, fresh rosemary, and fresh thyme in a bowl.
- Top the seared beef tenderloin with the homemade herb butter, then transfer the skillet to the oven for 20-25 minutes, until your preferred internal temperature is reached. *See Note 3
- While the tenderloin is in the oven, add the sour cream, grated horseradish, salt, and pepper to a bowl and mix with a fork or whisk until combined.
- Let the beef roast rest for 10-15 minutes. Then, slice the beef tenderloin and serve it alongside the creamy horseradish sauce.
Notes
Note 1: ask the butcher to trim your beef tenderloin for you! This will save you a significant amount of prep time.
Note 2: feel free to grate your own horseradish root or buy prepared horseradish from the store.
Note 3: we recommend cooking your beef tenderloin anywhere between rare and medium doneness. For best results, use an in-oven meat thermometer.
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F