Description
A succulent, butter-tender beef tenderloin roasted with a garlic-herb rub and paired with a zesty, chilled horseradish cream sauce.
Ingredients
Scale
- 3 lb beef tenderloin roast
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup sour cream
- 3 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1/4 tsp salt (for sauce)
Instructions
- Remove the beef from the refrigerator and let it sit for 60 minutes to reach room temperature. Pat the meat dry with paper towels.
- Combine softened butter, minced garlic, rosemary, and thyme in a small bowl. Rub this mixture evenly over all sides of the beef, then season with salt and pepper.
- Heat oil in a large skillet over high heat until smoking. Sear the beef for 2-3 minutes on each side until a deep brown crust forms.
- Place the beef on a roasting rack in a pan. Roast at 425°F (220°C) until the internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20 minutes to allow juices to redistribute.
- While the beef rests, whisk together sour cream, prepared horseradish, lemon juice, and salt until smooth.
- Slice the beef against the grain into thick rounds and serve with the chilled horseradish cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American