920 minutes
A savory and tender beef tenderloin roast with herb-infused butter and a rich horseradish cream sauce.
Center-cut Trimmed Beef Tenderloin, trimmed
0 lb
to taste
to taste
tablespoons
sprigs
Shallots, roughly sliced
each
Finely Minced Chives, minced
to taste
Coarse Sea Salt
to taste
Horseradish Cream Sauce
to taste
1. Prepare the Beef Tenderloin
Start by tying your beef tenderloin at 1-inch intervals using butcher's twine. This helps the meat cook evenly and maintain its shape. Generously season the tenderloin with kosher salt and freshly ground black pepper, then place it on a wire rack set over a foil-lined rimmed baking sheet. Cover it loosely and refrigerate for at least overnight and up to two nights. This resting period allows the seasoning to penetrate deeply into the meat, ensuring a flavorful roast.
2. Cook the Tenderloin
Preheat your oven to 225°F (107°C) and adjust the oven rack to the center position. Place the seasoned beef tenderloin in the oven and let it cook for about 2 to 3 hours. Use an instant-read thermometer to check the internal temperature, aiming for 120 to 125°F (49 to 52°C). This slow and low cooking method ensures the meat is evenly cooked and tender.
3. Rest the Tenderloin
Once the tenderloin reaches the desired temperature, remove it from the oven and set it aside at room temperature for about 10 minutes. During this time, cut and remove the butcher's twine. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.
4. Finish Under the Broiler
Preheat your broiler to high and adjust the oven rack to about 6 inches from the broiler element. Place the tenderloin under the broiler and let it cook until the exterior forms a beautifully browned crust, which should take about 2 minutes. The high heat from the broiler quickly creates an appetizing crust without overcooking the interior.
5. Finish on the Stovetop
Alternatively, you can finish the tenderloin on the stovetop. Melt the butter in a medium skillet over medium-high heat. As the butter foams and subsides, add the thyme sprigs and shallot slices. Cook until the butter turns a light nutty brown, which should take about 1.5 minutes. This technique also imparts a rich, nutty flavor to the roast.
6. Final Steps
Transfer the finished tenderloin to a cutting board and let it rest for another 5 minutes. This final rest ensures the meat is juicy and tender when sliced. Slice the tenderloin into 0.5-inch slices and sprinkle with finely minced chives and coarse sea salt for added flavor and texture. Serve the roasted beef tenderloin with the Horseradish Cream Sauce on the side for a delightful, savory dish that’s sure to impress.
For an indulgent twist, wrap the tenderloin in bacon before roasting to infuse the beef with a savory, smoky flavor.
Accompany the dish with a vibrant chimichurri sauce, which will add a fresh, herby contrast to the rich beef.
A classic red wine reduction with a hint of rosemary can provide a sophisticated complement to the beef.
Sauté mushrooms and add cream to create a rich sauce for the tenderloin.
Serve the beef with a horseradish cream sauce for a pungent kick.
Use a meat thermometer to monitor the internal temperature of the beef. For medium-rare, remove it from the oven at an internal temperature of about 120-125°F (49-52°C).
Start with a high-quality cut of beef tenderloin. Look for even marbling throughout the meat. A prime or choice grade tenderloin will give you the best results.
Rest the meat after roasting for at least 15 minutes, tented loosely with foil. This allows the juices to redistribute, ensuring a juicy roast upon slicing.
Sear the tenderloin on all sides in a heavy skillet until a deep golden crust forms. This develops flavor through the Maillard reaction and adds a satisfying texture contrast.
Allow the beef to come to room temperature for at least one hour before cooking. This ensures even cooking and helps the meat to relax, resulting in a more tender roast.
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