Beef Tenderloin Roast Recipe | Buttery Crust Meets Bright Citrus Sauce

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is often cheaper.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers similar flavor without alcohol, while broth is more cost-effective.

Trim excess fat and silver skin from the beef tenderloin using a sharp knife, saving the trimmed meat for later use.

Tie the beef tenderloin with butcher's twine to create an even width for cooking, starting with a double knot at one end.

Season the tenderloin generously with salt and black pepper.

Sear the tenderloin in a cast iron pan with olive oil for about 3-5 minutes until golden brown on all sides.

Wrap the seared tenderloin in foil to keep the juices in while it cools.

Prepare the vegetables by cutting tricolored potatoes, onions, shallots, fennel, and tricolored carrots, seasoning them with a touch of salt.

Melt 1 cup of butter and mix in 2 tablespoons each of rosemary, thyme, and sage, along with 3 cloves of minced garlic, soy sauce, Worcestershire sauce, and orange zest to create a butter mixture.

Place the tenderloin in a roasting pan and cover it with the butter mixture, ensuring an even layer over the top.

Roast the tenderloin in the oven at 425°F for about 15-20 minutes.

Remove the roast from the oven and wrap it in foil to rest for at least 10 minutes.

Prepare the sauce by mixing 1 cup of sour cream with grainy mustard, 2 tablespoons of horseradish, and the zest of a full orange.

Slice the tenderloin into thin pieces, removing the butcher's twine before serving.

Serve the sliced tenderloin with a dollop of the sauce, garnished with parsley, pomegranate, and additional orange zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens