Description
This Garlic Rosemary Beef Tenderloin is a perfectly roasted beef tenderloin seasoned with fresh garlic, rosemary, and thyme, resulting in a tender and flavorful main dish. Served with a creamy horseradish sauce, it’s an elegant recipe ideal for special occasions or a sophisticated family dinner.
Ingredients
Scale
Beef Tenderloin
- 4 cloves garlic (minced)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper (to taste, plus 1 tablespoon each for seasoning)
- 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 salt and freshly ground black pepper to taste. Mix well, then cover and refrigerate until ready to serve.
- Preheat Oven: Set your oven to 275 degrees Fahrenheit. Line a baking sheet with foil and lightly coat it with nonstick cooking spray to prevent sticking.
- Mix Garlic Herb Seasoning: In a small bowl, stir together the minced garlic, chopped rosemary, chopped thyme, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper.
- Prepare Tenderloin: Using paper towels, pat the beef tenderloin dry to remove moisture. Drizzle the olive oil evenly over the meat, then sprinkle the garlic herb seasoning mixture over the surface, gently pressing it into the meat to ensure it adheres well.
- Roast the Tenderloin: Place the seasoned beef tenderloin onto the prepared baking sheet and transfer it to the preheated oven. Roast until the internal temperature reaches 130-135 degrees Fahrenheit for medium-rare doneness, which will take approximately 50 minutes to 1 hour and 15 minutes depending on your oven and tenderloin size.
- Rest the Meat: Once the tenderloin is done, remove it from the oven and let it rest for 10 minutes. This rest period allows the juices to redistribute, resulting in a juicier and more flavorful roast.
- Serve: Slice the beef tenderloin and serve immediately with the chilled horseradish cream sauce alongside for a delicious complement.
Notes
- Make sure to tie the beef tenderloin into even sections to ensure consistent cooking.
- Use a meat thermometer to accurately check doneness; medium-rare is 130-135°F internally.
- Resting the meat is crucial for juicy results—do not skip this step.
- The horseradish cream sauce can be made a day ahead and refrigerated to enhance flavors.
- Adjust seasoning according to your taste preferences.
