Perfect Beef Tenderloin

beef tenderloin

🥗Healthier: grass-fed beef

💰Cheaper: pork tenderloin

Grass-fed beef is leaner and more nutritious; pork tenderloin is often less expensive.

Welcome to the kitchen and introduce the recipe for beef tenderloin with creamy horseradish sauce.

Discuss the price and quality of the beef tenderloin, noting it's a 3 lb piece and costs $125.

Explain that the tenderloin is tied and trimmed of fat, and mention that this can be done by a butcher or at home with cooking string.

Prepare the seasoning by mixing 5 tablespoons of softened salted butter, 1 1/2 to 2 teaspoons of chopped rosemary, 2 minced garlic cloves, 2 teaspoons of kosher salt, and 1 teaspoon of cracked black pepper.

Pat the beef tenderloin dry with paper towels to help the butter stick.

Spread the butter mixture evenly over the tenderloin using hands.

Preheat the oven to 500°F.

Place the seasoned tenderloin in the oven and roast for 25 minutes for medium rare, or 22 minutes for more rare.

While the tenderloin roasts, prepare the creamy horseradish sauce by mixing together 1/2 cup of sour cream, 2 tablespoons of mayonnaise, 1 teaspoon of grainy mustard, 1 teaspoon of Dijon mustard, 2 1/2 teaspoons of horseradish, and a pinch of salt and black pepper.

Cover the sauce and refrigerate it until ready to serve.

After 25 minutes, remove the tenderloin from the oven and cover it to let the juices redistribute for 20-30 minutes.

After resting, remove the string from the tenderloin and slice it into 1/2 to 1-inch thick pieces.

Serve the sliced tenderloin on a warm platter with the creamy horseradish sauce.

Cooking Techniques

Equipment Needed

Spice Level: