Chef's Essential Tips

Searing: Always ensure your pan is hot enough before adding the beef. This not only helps create a delicious crust but also prevents sticking.
Resting: Allowing the meat to rest is crucial. This ensures that the juices are reabsorbed, making the beef more tender and juicy upon slicing.
Meat Thermometer: Invest in a good meat thermometer to avoid overcooking your beef. For medium-rare, aim for an internal temperature of 130°F (54°C).
Fresh Herbs: Always use fresh herbs when possible; they impart a vibrant flavor compared to dried herbs.
Sauce Alternatives: If you don’t have horseradish, consider using a spicy mustard or a chimichurri sauce for a different flavor profile.
Oven Safety: Use a heavy oven mitt when handling the skillet. It will be extremely hot after roasting.

Essential Ingredients Selection

Beef Tenderloin: This premium cut is renowned for its tenderness and rich flavor, making it the star of this dish. It's ideal for special occasions and easily absorbs seasoning.
Olive Oil: Essential for searing, olive oil adds a touch of flavor and aids in creating that coveted crust on the beef.
Salt and Black Pepper: Fundamental for enhancing the natural flavors of the beef. Use freshly cracked pepper for a more aromatic taste.
Garlic: Imparts a savory depth and fragrance that elevates the overall profile of the dish.
Dijon Mustard: With its tangy flavor, it acts as a wonderful marinade base that infuses the beef with extra zest.
Fresh Rosemary: A fragrant herb that complements the richness of the beef, adding an earthy aroma.
Fresh Thyme: This herb enhances the savory aspect of the beef, contributing to a well-rounded flavor.
Sour Cream: Provides a creamy base for the horseradish sauce, balancing the richness of the beef with its tanginess.
Prepared Horseradish: Adds a spicy kick to the sauce, making it a perfect pairing with the tender beef.
Lemon Juice: Brightens the flavor of the sauce, cutting through the richness and enhancing the overall taste.

Creating Your Masterpiece

Storing Leftovers:

To keep leftovers fresh, allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to three days and reheat gently to avoid drying out.

Plating Your Dish:

For an elegant presentation, arrange slices of beef on a serving platter. Drizzle some sauce over the top and garnish with fresh herbs. This not only enhances the visual appeal but also elevates the dining experience.

Slicing with Precision:

When slicing the beef, always cut against the grain. This technique ensures each piece is tender and easy to chew. Aim for thick, even slices to maintain a beautiful presentation.

Making the Horseradish Sauce:

This simple sauce adds complexity to the dish. Mix sour cream, horseradish, and lemon juice until well combined, adjusting seasoning as necessary. This step can be done while the beef is resting, saving time.

Resting the Meat:

Resting the beef after roasting is vital for retaining juices. Cover it loosely with foil to keep it warm while allowing the meat's proteins to relax, resulting in a more tender and juicy final product.

Roasting Technique:

Once the beef goes into the oven, it will cook quickly due to the high temperature. It's essential to monitor the internal temperature to achieve your desired level of doneness while preventing overcooking, which can lead to dryness.

Herb Rub Application:

After searing, applying the herb and garlic rub while the surface is still hot allows the flavors to meld into the meat. Rub it in thoroughly, ensuring every part of the tenderloin is coated for maximum flavor infusion.

Searing for Flavor:

Searing the beef over medium-high heat is crucial for developing a beautiful crust. Ensure your skillet is adequately preheated before adding the beef; this helps to lock in the juices and enhance the final flavor. Avoid crowding the pan to ensure even cooking.

Preparing the Beef:

Start by trimming any excess fat from the beef tenderloin. This not only helps in achieving a cleaner flavor but also allows the seasonings to penetrate the meat better. Make sure to dry the surface thoroughly, as moisture can inhibit browning during searing.

The Complete Guide to Mastering Roasted Beef Tenderloin

Storing Leftovers:

To keep leftovers fresh, allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to three days and reheat gently to avoid drying out.

Plating Your Dish:

Slicing with Precision:

When slicing the beef, always cut against the grain. This technique ensures each piece is tender and easy to chew. Aim for thick, even slices to maintain a beautiful presentation.

Making the Horseradish Sauce:

Resting the Meat:

Roasting Technique:

Herb Rub Application:

Searing for Flavor:

Preparing the Beef:

Master Your Recipe with Pro Tips

Experiment with different herbs like sage or tarragon to customize the flavor to your liking.

Plan for about 1/3 pound of beef per person. Adjust your tenderloin size accordingly.

Leftover beef can be used in sandwiches, salads, or stir-fries for a quick meal.

Serve with a bold red wine like Cabernet Sauvignon to complement the rich flavors of the beef.

Perfectly Roasted Beef Tenderloin with Garlic and Herbs for Special Occasions

Name: Perfectly Roasted Beef Tenderloin with Garlic and Herbs for Special Occasions
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Beef:; 2.5 pounds beef tenderloin, trimmed; 2 tablespoons olive oil, for searing; 2 teaspoons salt, to taste; 1 teaspoon black pepper, freshly ground; 4 cloves garlic, minced; 1 tablespoon Dijon mustard, adds tanginess and depth; 2 tablespoons fresh rosemary, chopped, for aromatic flavor; 2 tablespoons fresh thyme, chopped, complements the beef's richness; For the Horseradish Cream Sauce:; 1 cup sour cream, adds creaminess; 2 tablespoons prepared horseradish, for zesty kick; 1 tablespoon lemon juice, for brightness; Salt and pepper, to taste

Experience the ultimate centerpiece for your dining table with our perfectly roasted beef tenderloin. This succulent cut of meat, seasoned with fresh herbs, garlic, and a touch of Dijon mustard, delivers a savory flavor that is complemented by a hint of sweetness from the caramelized crust. Each bite is tender and juicy, inviting you to savor its rich texture. Ideal for festive gatherings, anniversary dinners, or holiday feasts, this dish not only impresses your guests but also creates heartwarming memories. The aroma of roasting beef mingling with herbs fills the kitchen, evoking a sense of comfort and joy. Make your next celebration unforgettable with this elegant recipe that elevates any occasion into a true culinary experience.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

65 Minutes

Chef

JUE

Ingredients

For the Beef:

2.5 pounds beef tenderloin, trimmed

2 tablespoons olive oil, for searing

2 teaspoons salt, to taste

1 teaspoon black pepper, freshly ground

4 cloves garlic, minced

1 tablespoon Dijon mustard, adds tanginess and depth

2 tablespoons fresh rosemary, chopped, for aromatic flavor

2 tablespoons fresh thyme, chopped, complements the beef's richness

For the Horseradish Cream Sauce:

1 cup sour cream, adds creaminess

2 tablespoons prepared horseradish, for zesty kick

1 tablespoon lemon juice, for brightness

Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). This high temperature will help create a beautiful crust on the beef.

Step 2: Pat the beef tenderloin dry with paper towels to remove any moisture, ensuring a nice sear.

Step 3: Season the beef generously with salt and black pepper on all sides for enhanced flavor.

Step 4: Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, then carefully add the tenderloin.

Step 5: Sear the beef for 3-4 minutes on each side until a golden-brown crust forms. This locks in the juices.

Step 6: While searing, mix garlic, Dijon mustard, rosemary, and thyme in a small bowl. Rub this mixture all over the beef after searing.

Step 7: Transfer the skillet to the preheated oven and roast the beef for 25-30 minutes, or until a meat thermometer reads 130°F (54°C) for medium-rare.

Step 8: Remove the beef from the oven and cover it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.

Step 9: While resting, prepare the horseradish cream sauce by combining sour cream, horseradish, lemon juice, salt, and pepper in a small bowl.

Step 10: Slice the beef tenderloin against the grain into thick slices and serve alongside the horseradish cream sauce.

Step 11: Garnish with additional fresh herbs if desired for an elegant presentation.

Step 12: Enjoy your perfectly roasted beef tenderloin with festive sides like roasted vegetables or mashed potatoes.

Step 13: Store any leftovers in an airtight container in the refrigerator for up to 3 days.