Filet of Beef Tenderloin

This beef tenderloin is the perfect main course to serve for Christmas or any holiday feast; every bite will blow your guests away. The meat is roasted without searing, making the cooking process seamless and straightforward. The result is the most tender slices of beef that are perfectly cooked and served with a creamy horseradish sauce!

Course Main Course

Cuisine American

Keyword beef tenderloin, filet of beef

Freezer Friendly No

Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings

Calories 319kcal

Ingredients

3 pound beef tenderloin, trimmed of fat and tied
5 Tablespoons softened salted butter
2 teaspoons kosher salt
1 teaspoon black pepper
2 garlic cloves, finely minced
1 1/2 to 2 teaspoons fresh rosemary, finely chopped

Horseradish Cream Sauce

1/2 cup sour cream
2 Tablespoons mayonnaise
2 1/2 teaspoons horseradish
1 teaspoon dijon mustrard,
1 teaspoon whole grain mustard
salt & pepper to taste

Instructions

Preheat oven to 500F. Make sure your oven is clean before preheating to prevent any smoking.
Pat the beef dry: Use paper towels to dry any liquid from the beef tenderloin.
Mix the butter and seasonings: in a small bowl, mix the soft butter with the minced garlic, salt & pepper, and chopped herbs.
Spread the butter on the beef. Use your hands to spread the butter and herb mixture over the tenderloin, covering every part.
Roast. Next, place the tenderloin on a baking or roasting pan and roast for 25 minutes for medium rare. Both a whole and a half tenderloin cook in the same amount of time, so if you use a roast bigger than 3 pounds there is no need to adjust the cooking time.
Make the horseradish sauce. While the beef is in the oven, make the horseradish sauce. Mix all the ingredients in a bowl, then season with a healthy pinch of salt and black pepper. Refrigerate the sauce while the roast finishes.
Rest the meat. When the meat is finished roasting, you can use a meat thermometer to check the thickest part. It should be around 125F for medium rare when pulling it out. Remove the tenderloin from the oven and cover with foil. Let it rest for 15-20 minutes. When finished, the internal temperature should reach 130-135F, a perfect medium rare.
Carve and serve. Remove the foil and use kitchen scissors to cut and remove the strings. Then, use a sharp carving knife to slice the beef into 1-inch thick slices. Serve right away with the horseradish sauce, and enjoy!

Video

Notes

Only carve when ready to serve. If you're like me and hate eating cold food, don't slice the tenderloin until everyone is ready to eat. The tenderloin stays hot while it's covered with foil, but once it's sliced, it cools quickly.

Serving amount. A three-pound tenderloin should generously feed eight people, but it can also stretch to ten easily, especially if everyone is filling their plates with a lot of side dishes!

Nutrition