5 from 72 votes
Garlic Rosemary Beef Tenderloin
Garlic Rosemary Beef Tenderloin features tender beef seasoned with fresh garlic, rosemary, and thyme, then oven-roasted to a medium-rare finish. The herb blend enhances the beef's natural flavor, while a horseradish cream sauce offers a cool, tangy complement. This roast is ideal for a special dinner requiring a flavorful yet straightforward main course.
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings:
8
servings
Course:
Main Course
Cuisine:
Canadian
Ingredients
- 4 cloves garlic minced
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (4-pound) beef tenderloin trimmed and tied into 2-inch sections
- 1 tablespoon olive oil
For the horseradish cream sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons horseradish prepared
- 2 tablespoons chives chopped fresh
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
Instructions
- To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
- Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
- In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper.
- Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere.
- Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing.
- Serve immediately with horseradish cream sauce.
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