Always the star of the show and my very favorite way to eat beef. So tender and flavorful and with the kick of the horseradish sauce- this will always be what I am most excited about eating!
Ingredients
For the Beef Tenderloin:
4-6 lbs Beef Tenderloin
Butcher’s twine (for tying)
For the Seasoning Rub:
3 Tablespoons Salt
3 Tablespoons Black Pepper
3 Tablespoons Fresh Rosemary, finely chopped
2 Tablespoons Fresh Thyme, finely chopped
2 Teaspoons Onion Powder
For the Horseradish Sauce:
4 oz Creamed Horseradish
½ Cup Mayonnaise
Zest of 1 Lemon
3 Tablespoons Fresh Lemon Juice
1 Teaspoon Salt
1 Teaspoon Black Pepper
Instructions
Step 1:
Tie the trimmed beef tenderloin with butcher’s twine to maintain an even shape for consistent cooking. Generously coat the tenderloin with the seasoning rub, ensuring all sides are well-covered. Allow the meat to rest at room temperature for about 2 hours to ensure even cooking.
Step 2:
Preheat your oven to 425°F
Step 3:
Heat olive oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, add the beef tenderloin to the skillet. Sear the tenderloin on all sides for 3-5 minutes per side until a golden-brown crust forms.
Step 4:
Insert a probe thermometer into the thickest part of the tenderloin. Transfer the skillet directly to the preheated oven. If you’re using a non-oven-safe skillet, move the tenderloin to a baking dish.
Step 5:
Roast the tenderloin until the thermometer reaches your desired internal temperature:
125°F (52°C) for medium-rare
135°F (57°C) for medium
145°F (63°C) for medium-well
Step 6:
Remove the tenderloin from the oven and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is tender and flavorful.
Step 7:
Slice the tenderloin into 1-inch thick pieces. Serve warm with horseradish sauce on the side and enjoy!
Garnish with fresh thyme or rosemary if desired.
