Ingredients
Beef Tenderloin:
- 4-5 pound Beef tenderloin, trimmed and tied
- Salt and pepper, to taste
Herb Butter:
- 5 Tablespoons butter, softened
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, chopped
Orange-infused Horseradish Sauce:
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup white horseradish, drained or squeezed out
- 1 Tablespoon orange zest
- 1/2 Tablespoon orange juice, freshly squeezed
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Trim and Truss Meat: Remove any fat and silver skin from the beef tenderloin. Fold the tapered end under and tie the meat in 1-inch sections with kitchen twine to ensure even cooking and maintain shape. If the tenderloin is too large for your pan, consider cutting it in half.
- Air Chill Meat (Optional): Pat the seasoned beef dry and place on a wire rack over a baking sheet, uncovered, in the refrigerator for 10-24 hours. This step enhances flavor and creates a better crust.
- Make Herb Butter: Combine softened butter, minced garlic, chopped rosemary, and thyme. Set aside until ready to use; it can be made up to two weeks in advance and stored refrigerated.
- Make Horseradish Sauce: Whip the heavy cream to soft peaks using an electric mixer. In another bowl, mix sour cream, horseradish, orange zest, orange juice, Dijon mustard, salt, and pepper. Gently fold in the whipped cream, then refrigerate for at least 30 minutes or up to several days ahead.
- Prepare Beef Tenderloin: Remove beef from the fridge 1-2 hours before cooking to reach room temperature. If you skipped air chilling, pat dry with paper towels, season with salt and pepper on all sides.
- Preheat Oven: Set your oven to 425°F (220°C) while preparing the meat for searing.
- Sear Meat: Heat oil in a large cast-iron skillet over medium-high heat. Sear the beef tenderloin, turning slowly to brown all sides evenly, about 10 minutes, forming a golden crust.
- Apply Herb Butter: Brush the prepared herb butter generously all over the seared tenderloin.
- Roast in Oven: Transfer the skillet to the preheated oven and roast uncovered for 10-20 minutes depending on desired doneness. Remove the meat about 5°F before the target temperature as it will continue to cook while resting. Target internal temperatures: Rare 115-120°F, Medium Rare 120-125°F, Medium 130-135°F.
- Rest Beef: Cover the tenderloin loosely with foil and allow it to rest for 15-20 minutes to redistribute juices.
- Serve: Remove the twine, slice crosswise into 1-inch thick rounds, and serve with the orange-infused horseradish sauce on the side for dipping.
Notes
- Select tenderloin already trimmed and tied for even cooking and easier preparation.
- If your tenderloin is too large for your pan, cut it in half to fit.
- A cast iron skillet is ideal to sear the meat and then transfer directly to the oven.
- A good meat thermometer is essential to achieve perfect doneness and to protect your investment in a quality cut.
- Both herb butter and horseradish sauce can be prepared and stored in the fridge for up to two weeks ahead of time.
- Air chilling the meat is optional but recommended to enhance the flavor and texture of the crust.
- Prep Time: 15 minutes (plus optional 10-24 hours air chilling)
- Cook Time: 20-30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
