Garlic Rosemary Beef Tenderloin
Total Time
1 hour 35 minutes
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Rating
5 out of 5 stars
(20)
Ingredients
8 servings
- 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
- For the horseradish cream sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper, to taste
How would you rate this recipe?
Preparation
Chef’s notes
Go to a reputable butcher.
Patience is key, cook low and slow at 275 degrees F.
Fresh herbs are best, though dried can be substituted.
Tie up the meat using oven-safe kitchen twine.
Use an instant-read thermometer for accuracy.
Let your meat rest for at least 10 minutes before serving.