I have made dozens of beef tenderloin recipes and this is now my go to recipe for this fantastic meal. Make sure you try to buy ”Prime” and not ”Choice” when picking out the beef tenderloin, it’s a little more pricey but in my opinion worth it.
- 4 lb. beef tenderloin, trimmed, tied and cut into two pieces (Prime is preferred)
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 3 tablespoon olive oil
- 4 tablespoon butter, salted, softened
- 2 tsp. garlic
- 1 tsp. horseradish, prepared or dijon mustard
- 1 tsp. rosemary, minced
THE DAY BEFORE COOKING:
Trim the beef tenderloin if it’s not already, then cut in half to make two pieces. Tuck the long end under and us butcher’s twine to tie the tenderloin. Season all over with salt and pepper and leave in fridge, uncovered overnight or at least for 10 hours. This will give the tenderloin a great crust.
DAY OF COOKING:
Remove from fridge and set on counter for about 2 hours prior to cooking for it to come to room temperature. Preheat oven to 425 degrees.
Place olive oil in a large cast-iron or other oven safe skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
Meanwhile combine the soften butter, garlic, horseradish or dijon and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a prove thermometer. Place the skillet in preheated oven. Roast until desire internal temperature is reached. About 20 to 25 minutes. *see notes for temperatures.
Remove tenderloin from oven and transfer to a cutting board. Let rest 20 minutes to allow the juices to redistribute before slicing.
Internal Temperature Guide:
- RARE- 115 F to 120 F
- MEDIUM RARE- 120 F TO 125 F
- MEDIUM- 130 F to 135 F
BONUS: HORSERADISH SAUCE
- 1/2 cup sour cream
- 2 T prepared horseradish
- 1 T mayonnaise
- 1 T finely chopped chives
- 1 tsp. Dijon mustard
- 1/2 tsp. sea salt
- pinch ground black pepper
In a small mixing bowl, stir together the sour cream, horseradish, mayonnaise, chives, dijon mustard, salt and pepper. Mix well. Place in individual petite cups and serve along side beef tenderloin.