Description
This Garlic Rosemary Beef Tenderloin recipe features a perfectly roasted beef tenderloin seasoned with fresh garlic, rosemary, and thyme, then baked to juicy medium-rare perfection. Accompanied by a creamy horseradish sauce made with sour cream, mayonnaise, horseradish, and fresh chives, it’s an elegant, flavorful dish ideal for special occasions or a hearty family dinner.
Ingredients
Scale
Beef and Seasoning
- 4 cloves garlic (minced)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper (to taste)
- 1 (4-pound) beef tenderloin (trimmed and tied into 2-inch sections)
- 1 tablespoon olive oil
Horseradish Cream Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Prepare Horseradish Cream Sauce: In a bowl, combine sour cream, mayonnaise, prepared horseradish, and chopped chives. Season with kosher salt and freshly ground black pepper to taste. Mix well and refrigerate until ready to serve.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 275°F (135°C). Line a baking sheet with aluminum foil and lightly coat it with nonstick spray to prevent sticking.
- Make Garlic-Herb Seasoning Mix: In a small bowl, combine minced garlic, chopped fresh rosemary, chopped fresh thyme, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper. Stir well to combine all flavors.
- Season the Beef Tenderloin: Pat the beef tenderloin dry with paper towels to remove excess moisture. Drizzle olive oil evenly over the tenderloin. Generously rub the garlic-herb seasoning mixture onto the beef, pressing gently so it adheres well.
- Bake the Tenderloin: Place the seasoned tenderloin onto the prepared baking sheet. Transfer to the preheated oven and bake until the internal temperature reaches 130-135°F (54-57°C) for medium-rare doneness. This usually takes between 50 minutes to 1 hour and 15 minutes depending on oven variation and beef thickness.
- Rest the Meat: Remove the tenderloin from the oven and transfer to a cutting board. Let it rest for 10 minutes to allow juices to redistribute, ensuring a juicy and tender result.
- Serve: Slice the rested beef tenderloin into desired portions and serve immediately, accompanied by the chilled horseradish cream sauce for a flavorful contrast.
Notes
- Using a meat thermometer is recommended to achieve precise doneness.
- Letting the beef rest is crucial to maintain juiciness and tenderness.
- The horseradish cream sauce can be prepared a day in advance to develop deeper flavors.
- If you prefer your beef cooked more, adjust oven time accordingly, but beware of overcooking this tender cut.
- Ensure the tenderloin is tied into uniform sections to promote even cooking.
