Beef Tenderloin Roast
Devashish
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.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 621 kcal
Cast iron pan
Kitchen twine
Wire rack
Baking sheet
Electric hand mixer
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
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.
Calories: 621kcalProtein: 41gFat: 50gSaturated Fat: 20gCholesterol: 159mgSodium: 111mgPotassium: 689mgCalcium: 16mgIron: 5mg
Keyword filet mignon, garlic herb crust, holiday roast, pan-seared, prime beef