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
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Preparation
Step 1
To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
Step 2
Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
Step 3
In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper.
Step 4
Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere.
Step 5
Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing.
Step 6
Serve immediately with horseradish cream sauce.
Step 7
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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.
