A perfectly cooked beef tenderloin roast is the epitome of culinary excellence, bringing restaurant-quality elegance to your dining table. This 45-minute recipe delivers a buttery-tender, juicy centerpiece that’s worthy of your most special occasions.
With just 20 minutes of prep time and 25 minutes in the oven, you’ll create a protein-rich masterpiece that boasts 41g of protein per serving. The marbled richness of this premium cut ensures a melt-in-your-mouth experience that will leave your guests impressed and satisfied.
Ingredients For Elegant Beef Tenderloin
- Beef Tenderloin: 4-5 pound, trimmed and tied for even cooking
- Seasoning Base: Salt and fresh ground pepper to taste
- For Herb Butter:
- 5 Tablespoons softened butter
- 5 cloves minced garlic
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- For Orange-Horseradish Sauce:
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup white horseradish (drained)
- 1 Tablespoon orange zest
- 1/2 Tablespoon fresh orange juice
- 1/2 teaspoon dijon mustard
- Salt and pepper to taste
Step-by-Step Instructions
- Prepare the Meat: Trim excess fat and silver skin. Tie with kitchen twine at 1-inch intervals
- Season and Chill: Pat dry, season with salt and pepper. Air chill for 10-24 hours on a wire rack (optional but recommended)
- Make Herb Butter: Combine softened butter with minced garlic and fresh herbs until well mixed
- Prepare Sauce: Whip heavy cream to soft peaks, combine with remaining sauce ingredients, and chill
- Before Cooking: Let meat reach room temperature (1-2 hours)
- Sear: Heat pan over medium-high heat, sear meat on all sides until golden-brown (about 10 minutes)
- Roast: Brush with herb butter, roast at 425°F for 10-20 minutes until desired temperature:
- Rare: Remove at 110-115°F
- Medium-rare: Remove at 115-120°F
- Medium: Remove at 125-130°F
- Rest and Serve: Let rest 15-20 minutes covered with foil, slice into 1-inch rounds, serve with horseradish sauce
Expert Tips & Techniques
Let’s talk about getting that perfect crust on your beef tenderloin! The secret is patience during the searing step. Keep rotating the meat slowly and evenly – you’re looking for that beautiful golden-brown color all around.
The air-chilling method might sound fancy, but it’s really just letting the seasoned meat rest uncovered in your fridge. This easy step makes a big difference in developing amazing flavor and that restaurant-style crust.
Temperature Guide
Getting the right doneness is all about timing and temperature. Here’s a friendly tip: use a meat thermometer! It takes the guesswork out of cooking. Remember that your tenderloin will keep cooking while it rests, so take it out 5°F before your target temperature. The resting time (15-20 minutes) isn’t just a suggestion – it helps keep all those tasty juices inside the meat where they belong.
Make-Ahead & Storage
You can prep parts of this dish ahead of time to make your life easier! The herb butter stays fresh in the fridge for up to 2 weeks, and the horseradish sauce can be made a few days ahead. If you have leftover cooked tenderloin, wrap it tightly and store it in the fridge for up to 3 days. For best results, slice only what you plan to serve right away.
Serving Ideas
This beautiful roast shines as the star of any special dinner. Try serving it with roasted baby potatoes and fresh green beans for a classic pairing.
The orange-infused horseradish sauce adds a bright, zesty kick, but you can also set out some Dijon mustard for guests who prefer a traditional option. Want to make it extra special? Garnish your serving platter with fresh herbs and orange wedges to match the flavors in your sauce.
Beef Tenderloin Roast
Equipment
- Cast iron pan
- Kitchen twine
- Wire rack
- Baking sheet
- Electric hand mixer
Ingredients
Main Ingredients
- 4-5 pound Beef tenderloin trimmed and tied
- salt and pepper
Herb Butter
- 5 Tablespoons butter softened
- 5 cloves garlic minced
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme chopped
Orange-infused Horseradish Sauce
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup white horseradish drained or squeezed out
- 1 Tablespoon orange zest
- 1/2 Tablespoon orange juice freshly squeezed
- 1/2 teaspoon dijon mustard
Instructions
- Trim and Truss Meat: Remove fat and any silver skin from the meat. Fold the tail under and use kitchen twine to tie the meat in 1-inch sections.
- Air Chill Meat (Optional): Season with salt and pepper, place on wire rack over baking sheet. Chill uncovered 10-24 hours.
- Make Herb Butter: Combine all herb butter ingredients and set aside.
- Make Horseradish Sauce: Whip cream to soft peaks. Mix remaining sauce ingredients separately. Fold in whipped cream and refrigerate.
- Preheat oven to 425 degrees F.
- Sear Meat: Heat oil in cast-iron pan, sear meat on all sides until golden-brown (about 10 minutes).
- Brush with herb butter and roast 10-20 minutes until desired temperature. Rest 15-20 minutes before slicing.
