Beef tenderloin is by no means an everyday meal. The cut is pricey, no doubt, but it makes a perfect center piece for special occasions like holidays or celebrations.
My Thyme & Garlic Roasted Beef Tenderloin is almost fool-proof and it is sure to wow whomever has the pleasure of dining at your table that day. You can prep everything ahead of time, put the beef back in the fridge, then pop it in the oven when you're ready (after bringing the meat to room temperature for an hour).
The beef is so tender and flavorful, the cut is inherently lean, and because of its shape, there is inevitably a cook temperature for everyone (the ends tend to get a little more well-done while the center will be a perfect medium-rare). Dip it in a little horseradish cream sauce and you have the perfect bite.
For most of my childhood, we spent Thanksgiving at our house (as in the my parents' house where I lived and grew up) eating turkey; then just a few weeks later on Christmas Day, we traveled to both sets of grandparents' houses where we ate... more turkey. At both houses. It was... monotonous. Especially for someone who has never LOVED roasted turkey.
After two of my grand parents passed away, my mom took to hosting Christmas as well; however, she did not want to make another turkey, but what else to make?
One year, we spent Christmas Eve at my brother's future-in-law's house (are you still following?) and Mrs. K made the most delicious beef tenderloin. My mom asked for the recipe, was shocked at how simple it was, and the rest is history. My family has been eating this tenderloin (starting the following year) ever since. I'd guess that was in 2007. So this recipe is definitely a family heirloom at this point.
The main takeaway is this is incredibly easy to make and so much quickly and simpler than roasting a turkey or messing around with something like beef wellington.
I hope you'll give it a try for your next big occasion and maybe it will become a part of your family traditions too.
Thyme & Garlic Roasted Beef Tenderloin w/Horseradish Cream Sauce
Makes ~8 servings
Prep time: 15 minutes | Cook time: 40 minutes**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
1 beef tenderloin (4lbs. for 6-8 people)* See notes below
2 cloves of garlic, thinly sliced
1-2 TB olive oil
1 TB ground black pepper
1 TB chopped fresh thyme
Salt to taste
Horseradish Cream Sauce
1/3 C dijon mustard
1/3 C sour cream
1/4 C mayonnaise
1/4 C well-drained prepared horseradish (more or less to taste)
Special Equipment:
Directions:
To prepare meat:
Use a knife to make slits all over the meat (including underneath) and insert the garlic slices into them
Brush the meat with olive oil and rub all over with pepper and thyme. Sprinkle with salt. Be sure to get all sides of the meat.
If prepping the meat ahead of time, place in the refrigerated, lightly covered in plastic wrap. Remove from refrigerator 1 hour before cooking. Can be prepped up to 1 day in advance. Remove plastic wrap before roasting.
When ready to roast, preheat the oven to 450°.
Place the tenderloin on a rock in a shallow roasting pan. If you have a leave-in meat thermometer, place it in the thickest part of the meat.
Roast at 450° for 15 minutes the REDUCE the heat to 350° and continue to roast for approximately 20 more minutes for medium rare; add 5 more minutes for medium. Use a meat thermometer. Remove for medium rare when the thermometer reads 130°.
Meanwhile, whisk together all of the ingredients of the horseradish cream sauce, season with salt and pepper and set aside. This can be done up to a day in advance.
Remove the roast to a cutting board (preferably with juice grooves to avoid a mess) and loosely cover with foil. Allow the roast to rest 15 minutes before carving. The internal temperature will continue to rise as it rests.
Cut off any butcher's twine and slice the tenderloin into 2"pieces and arrange on a serving platter.
Serve with your favorite sides and the horseradish cream sauce.
Store leftovers in the refrigerator and enjoy the next day on rolls or croissants with cheese and the horseradish sauce for a delicious steak sandwich.
*Recipe notes + Variations*
*Plan on about 8oz. of raw meat per person. This is a general rule of thumb. If you have hefty eaters, maybe account for a little extra, but leftovers are never a bad thing. Stretch a roast further for more people by providing lots of sides.
Most places you buy beef tenderloin from will make you buy the whole loin, regardless of how much you actually need. Ask the butcher to cut it down to the weight you want. You can ask for the trimmings to be cut into steaks (if they're big enough) or ground down into ground beef.
Prepare the meat and the sauce up to a day in advance and keep covered in the refrigerator.
Leftovers are AMAZING. I always make more than we need for a single dinner because we'll eat the leftovers for days.
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