Description
This beef tenderloin roast recipe delivers a melt-in-your-mouth texture with a flavorful garlic herb crust. Perfect for holidays and special occasions, it’s easy to make yet impressive enough for a show-stopping main dish.
Ingredients
Scale
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For the Roast:
- 3–4 lb beef tenderloin, trimmed
- 1 tbsp kosher salt
- 1 tsp black pepper
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp melted butter
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
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For the Horseradish Cream Sauce (Optional):
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Let the beef sit at room temperature for 1 hour. Pat it dry and season with salt and pepper.
- Heat olive oil in a skillet over high heat and sear the beef on all sides for 2 minutes per side.
- In a bowl, mix butter, garlic, rosemary, and thyme. Brush over the beef.
- Roast at 425°F (220°C) for 20-25 minutes for medium-rare or 25-30 minutes for medium.
- Check the internal temperature (130°F for medium-rare, 135°F for medium).
- Let the roast rest for 10-15 minutes before slicing.
- Mix all ingredients for the horseradish sauce and serve with the beef.
Notes
- Use a meat thermometer for perfect doneness.
- Tie the roast with kitchen twine to ensure even cooking.
- Letting the meat rest after cooking keeps it juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American, Steakhouse