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Simple Recipes for Every Day

Beef Tenderloin

homemade beef tenderloin cooked with garlic herb butter sliced on a serving platter served with horseradish sauce
  • Serves: 8
  • Prep Time:  1 hr 30 min
  • Cook Time:  30 min

Ingredients

For the Horseradish Sauce

  • ½ cup heavy whipping cream, chilled
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 3 to 6 tablespoons horseradish sauce
  • 2 tablespoons minced chives
  • ½ teaspoon sea salt

For the Garlic Herb Butter

  • 6 tablespoons salted butter, softened
  • 4 garlic cloves, grated
  • 2 teaspoons finely chopped, fresh thyme
  • 2 teaspoons finely chopped, fresh rosemary
  • 2 teaspoons finely chopped, fresh sage

For the Beef Tenderloin

  • 1 (4 to 4½-pound) center-cut beef tenderloin roast, fat trimmed and tied, at room temperature
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons vegetable oil

Method

  1. Preheat the oven to 425°F with a rack in the center position.

  2. Make the horseradish sauce. In a small bowl, whisk the cream until soft peaks form. Gently fold in the sour cream, mayonnaise, horseradish sauce, chives, and salt. Cover and place in the refrigerator until ready to use. Store refrigerated in an airtight container for up to one week.

  3. Make the garlic herb butter. In a separate small bowl combine the butter, garlic, thyme, rosemary, and sage. Store refrigerated in an airtight container for up to one week.

  4. Make the beef tenderloin. Halve the tenderloin and tie it up using kitchen twine. Pat the beef dry and season all over with salt and pepper.

  5. Heat the oil in a large oven-proof skillet over high heat. Once the oil is glistening, add the tenderloin and brown on all sides, 10-12 minutes. Cover the tenderloin with the garlic herb butter and bake until the internal temperature reaches 135°F for medium-rare, 15-25 minutes. (See Note)

  6. Remove from the oven and transfer the tenderloin to a cutting board. Let rest for 15 minutes.

  7. Cut tenderloin into 1-inch slices and serve with horseradish sauce.


Note: The most precise way to measure the doneness of meat is with an instant-read thermometer. Time and temperatures are changeable, but a measurement is a measurement. For beef, rare is 125°F; medium-rare is 135°F; medium is 145°F, medium-well is 150°F; and well is 160°F. Medium-rare is our preferred doneness for beef tenderloin, but feel free to enjoy it at whatever temperature or doneness you like!