Beef Tenderloin
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8 people
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Calories
621 kcal
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Course
Main Course
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Cuisine
American
Beef Tenderloin
Description
This Beef Tenderloin involves trimming excess fat and silver skin, then tying it into uniform sections to aid even cooking. The meat is optionally air-chilled salted to help dry the surface and improve crust formation when cooked. Herb butter composed of softened butter, minced garlic, chopped rosemary, and thyme adds aromatic richness when applied to or served with the cooked meat.
The accompanying sauce blends heavy cream, sour cream, white horseradish, fresh orange zest and juice, Dijon mustard, black pepper, and salt, creating a bright and tangy balance to the tender, buttery beef. Cooking the tenderloin properly requires monitoring internal temperature, often necessitating a reliable meat thermometer for precise doneness.
The distinct herb butter enhances flavor and moisture while the horseradish sauce introduces a subtle spicy and citrus note. Together, these elements complement the tenderloin's tender texture and mild beef flavor, making it suitable for special dinners or occasions where a refined cut is highlighted.
Herb butter and horseradish sauce can be prepared in advance and refrigerated. Air-chilling the meat up to 24 hours before cooking is recommended but optional. A cast iron skillet facilitates searing before finishing in the oven.
Ingredients
- 4-5 pound beef tenderloin trimmed and tied
- salt
- black pepper
Herb Butter:
- 5 Tablespoons butter , softened
- 5 cloves garlic , minced
- 1 teaspoon rosemary finely chopped, fresh
- 1 teaspoon thyme chopped, fresh
Orange-infused Horseradish Sauce:
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup horseradish drained or squeezed out, white
- 1 Tablespoon orange zest
- 1/2 Tablespoon orange juice , freshly squeezed
- 1/2 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Trim and Truss Meat (your butcher can do this, and tie it): Remove fat and any silver skin from the meat. Fold the tail (tapered-end) under and use kitchen twine to tie the meat in 1-inch sections. (Depending on your pan size, you may want to cut the beef tenderloin in half, so you have two equal size pieces, to fit in a cast-iron skillet, Dutch-oven, roasting pan*, or on a baking sheet.)
- Air Chill Meat (Optional, but recommended): 10-24 hours before cooking, pat the meat dry with paper towels and season on all sides with kosher salt and black pepper. Place on a wire rack set over a lined baking sheet and allow to chill, uncovered, in the fridge for 10-24 hours. This simple step infuses flavor and will help yield a wonderful crust on the meat. If you don’t have time, skip this step.
- Make Herb Butter: Combine all ingredients and set aside until ready to use (can be made up to 2 weeks ahead, stored in the fridge).
- Make Horseradish Sauce: Mix the heavy cream with an electric hand mixer until it reaches soft peaks. In a separate bowl, mix remaining ingredients together. Gently fold in the whipped cream until incorporated and refrigerate 30 minutes, or a few days ahead.
- Prepare Beef Tenderloin: Remove roast from the fridge 1 to 2 hours before cooking, to allow meat to come to room temperature and cook evenly. If you did not air chill the meat, pat the meat with paper towels all over, then season on all sides with salt and pepper.
- Preheat oven to 425 degrees F.
- Sear Meat: Heat oil in a large cast-iron pan over medium-high heat. Once hot, add the prepared beef tenderloin, rotating it slowly to sear for a few minutes on each side, to create a golden-brown crust (about 10 minutes).
- Brush herb butter all over the meat.
- Oven: Transfer pan to the oven and roast, uncovered, for just 10-20 minutes, or until it reaches desired temperature: (Remove the meat about 5 degrees earlier than desired temperature, because it will continue to cook as it rests!)Rare: 115-120 degrees F (remove from oven around 110-115 degrees F)Medium rare 120-125 degrees (remove from oven when center is 115-120 degrees F)Medium 130-135F (remove from oven around 125-130 degrees F)
- Rest covered with aluminum foil, for 15-20 minutes before slicing and serving.
- Serve: Remove twine and slice crosswise into 1-inch-thick rounds. Serve with whipped horseradish on the side, for dipping.
Notes
- Ask your butcher to trim and tie the tenderloin for even cooking, or do it yourself by folding the tail and tying in 1-inch sections.
- Using a cast iron skillet allows searing on the stove and roasting in the oven efficiently, but a skillet plus oven-safe dish will also work.
- A meat thermometer is essential for achieving desired doneness without overcooking this expensive cut.
- Herb butter and horseradish sauce can be made up to two weeks ahead and refrigerated.
- Air-chilling the tenderloin in the fridge for 10-24 hours after seasoning helps develop a better crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Protein | 41g | 82% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 159mg | 53% |
| Sodium | 111mg | 5% |
| Potassium | 689mg | 15% |
| Calcium | 16mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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