Garlic Rosemary Beef Tenderloin with Horseradish Cream Sauce Recipe
This Garlic Rosemary Beef Tenderloin is a succulent, tender roast infused with garlic, rosemary, and thyme. Baked to medium-rare perfection and served with a creamy horseradish sauce, it makes an elegant main dish perfect for special occasions or a comforting weekend meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Beef Tenderloin
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt, 1 tablespoon plus to taste
- Freshly ground black pepper, 1 tablespoon plus to taste
- 1 (4-pound) beef tenderloin, trimmed and tied into 2-inch sections
- 1 tablespoon olive oil
Horseradish Cream Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the Horseradish Cream Sauce: In a bowl, combine sour cream, mayonnaise, prepared horseradish, and chopped chives. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
- Preheat the Oven: Set your oven to 275 degrees Fahrenheit. Line a baking sheet with foil and spray it with nonstick spray to prevent sticking.
- Prepare the Garlic Herb Mixture: In a small bowl, mix minced garlic, chopped rosemary, thyme leaves, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper.
- Season the Beef Tenderloin: Pat the beef tenderloin dry using paper towels. Drizzle olive oil over it, then evenly rub the garlic herb mixture all over the surface, pressing gently so it adheres well.
- Bake the Beef: Place the tenderloin onto the prepared baking sheet. Bake in the oven until the internal temperature reaches 130-135°F for medium-rare, about 50 minutes to 1 hour and 15 minutes depending on thickness and oven accuracy.
- Rest the Meat: Remove the tenderloin from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring the meat stays tender and juicy.
- Serve: Slice the rested beef tenderloin and serve immediately alongside the chilled horseradish cream sauce for a delicious complement.
Notes
- Allow the beef to come to room temperature before baking to ensure even cooking.
- Use a meat thermometer to accurately gauge doneness and avoid overcooking.
- For a stronger horseradish flavor, increase the prepared horseradish in the sauce.
- Leftover beef can be refrigerated for up to 3 days and served cold or reheated gently.
- Letting the tenderloin rest is crucial for juicy and tender slices.
Keywords: beef tenderloin, garlic rosemary beef, horseradish cream sauce, roasted beef, easy beef roast, beef dinner
