Oven Roasted Beef Tenderloin With Horseradish Sauce Rosemary Oregano

This perfectly seasoned, perfectly cooked Roast Beef Tenderloin with Horseradish looks then fancy – only information technology'south actually super like shooting fish in a barrel to brand! You'll love this bully stovetop-to-oven recipe for delicious herbed tenderloin with a spicy sour cream horseradish sauce.

The Easiest Roast Beef Tenderloin

Have you ever noticed that the easiest recipes are frequently the ones that actually knock information technology out of the park? That'southward how I feel about this take on tenderloin.

Now, I'm non criticizing complex recipes with all kinds of balsamic reductions and lardons and stuff. Those are nifty! Simply, for me, elementary is and then much better, because it's really likely to get done! You know what I mean?

And, this recipe is super simple, just using an ovenproof skillet to sear the seasoned meat on all sides before sliding it into the oven for a quick roast. Serve it up with a delicious sauce, and yous're done!

What Is Beef Tenderloin?

Beef tenderloin is a very tender, and typically rather lean cut of beef. Super-tender and high-quality steaks similar filet mignon and porterhouse are cutting from beef tenderloin, and so you can imagine that this roast is on the expensive side!

Considering it is ordinarily not very marbled, tenderloin can dry out rather hands, which is why it is considered by many to exist all-time served rare to medium-rare.

Recipe Ingredients

Taking it dorsum to the basics with this one, people! Cypher crazy, not even whatsoever wine! Just a nice assortment of herbs to complement the flavor of the beef, some butter and olive oil, and a fleck of garlic pulverisation. But information technology all comes together and so nicely!

For the Beefiness

• Beef Tenderloin: For this recipe, look for a trimmed, tied 4-pound whole beef tenderloin.
• Herbs: You'll need two teaspoons each of dried thyme and rosemary, plus sprigs of fresh thyme and rosemary.
• Garlic Pulverisation: This savory seasoning adds a smashing, intense flavor without having to pare and mince fresh cloves of garlic.
• Salt & Pepper
• Olive Oil & Butter

For the Horseradish Sauce

• Sour Cream: If possible, I similar to use our cream without gums and other added ingredients.
• Mayonnaise: A couple of tablespoons of your favorite mayonnaise adds flavor and body to the sauce.
• Salt: I use almost a teaspoon of salt for this recipe, but you can suit this according to your gustatory modality.
• Horseradish: To taste.

How to Make Roast Beefiness Tenderloin with Horseradish

This recipe is a great way to get started cooking tenderloin if you haven't tried it before. The method is very, very simple, and if you apply a skillful meat thermometer, y'all can be sure that the tenderloin won't overcook. In fact, don't first on this recipe if you don't take an –> instant read meat thermometer; <– information technology'south a must!

Prep Oven & Beef: Preheat your oven to 325°F. In a modest mixing basin, combine the oregano, thyme, rosemary, garlic powder, salt and pepper. Coat the beefiness tenderloin with the herb mixture.

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Sear Beef on All Sides: Rut a heavy-bottomed skillet over a medium high estrus, and add the olive oil. And so, add the tenderloin and sear each side for 3 to 4 minutes.

Add Butter & Seasonings: Reduce the estrus and add the butter, garlic, fresh rosemary and fresh thyme to the skillet. Once the butter has melted, spoon some of information technology over the tenderloin.

Roast: Place the skillet in the oven and roast for 30 minutes, or until the internal temperature reaches 135 to 140°F. First checking for doneness around the 22-minute mark.

Rest Beefiness & Make Sauce: Remove the tenderloin from the oven; transfer it to a cut board and tent with foil. Let information technology to residuum for at least 15 minutes before slicing. Meanwhile, make the sauce past stirring together the sour foam, mayonnaise, common salt and horseradish.

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Relish!

Tips for the Best Roast Beef

Read on for my superlative tips and tricks to making a delicious, tender, and perfectly cooked tenderloin roast. It's so easy, y'all'll make it again and once more.

• Sentry Out for Silvery Skin: A very tough, silvery strip of connective tissue tin can sometimes be found on tenderloin. Butchers usually cut information technology all away, but if yous see that some is left on your tenderloin, apply a very abrupt knife to remove it.
• Don't Roast in Advance: You lot want to serve this as soon as information technology's had a short rest, so don't try to become an early commencement; instead, err on the side of lingering over your appetizers or salad while yous await for it to finish cooking and resting!
• Employ a Practiced Meat Thermometer: Instant read thermometers are my favorite for checking the doneness of roasted items, because they register the temperature very accurately and quickly. That way, if the roast needs a little more than fourth dimension, y'all tin can shut the oven door right away and avoid letting things absurd down besides much in the cooking process.

Serving Suggestions

From appetizers to side dishes to desserts, in that location are tons of things that go great with roast beef tenderloin!

• Gnocchi & Bacon: This creamy, dreamy Gnocchi and Bacon Goulash makes a hearty side, with its pillowy potato dumplings and succulent cheesy sauce flavored with bacon and chives.
• Salad: I think a leafy salad like a caesar or garden salad goes with just nigh everything, including this yummy tenderloin. But if yous want to exercise something a piffling different, endeavor my Avocado Lycopersicon esculentum Salad. It's bursting with fresh flavor and healthy ingredients!
• Pie: A tender-crusted, warm and sweetly spiced apple pie simply makes a meal, don't y'all remember? And this one is and then easy: Dutch Apple Slab Pie comes together on a sail pan and feeds a oversupply.

How to Store and Reheat Leftovers

If you lot have leftover beef tenderloin, you can easily store it and reheat it later. Hither's how!

• To Refrigerate Leftovers: Wrap them well in plastic wrap, or place in food storage numberless and press out equally much air as possible before sealing. They will keep in the fridge for 3 to v days.
• To Reheat: Place leftover tenderloin in an ovenproof dish. Bake at 250°F until the internal temperature of the meat reaches 140°F; then place the tenderloin briefly in a hot skillet to re-sear the outside edges. Piece and serve.

Can You Freeze Tenderloin?

• Yes! Y'all can wrap the tenderloin well in several layers of plastic wrap, and then a layer of foil, and freeze it for up to three months.
• Thaw overnight in the fridge, and reheat according to the directions above.

Roast Beef Tenderloin with Horseradish

A perfectly seasoned, and perfectly cooked Roast Beef Tenderloin with Horseradish Sauce! You lot'll love this groovy recipe for succulent herbed tenderloin with a spicy sour cream horseradish sauce.

Prep Fourth dimension ten mins

Melt Time fifty mins

Resting Time twenty mins

Full Fourth dimension i hr thirty mins

Course: Dinner

Cuisine: American

Keyword: beef dinner ideas, beef dinner recipes, beef tenderloin, beefiness tenderloin recipe, beef tenderloin roast, easy beef recipes, how to cook beef tenderloin

Servings: x

Calories: 610 kcal

• Stove

• Oven

For the Beef

• iv pound whole beef tenderloin, trimmed and tied, and at room temperature (take tenderloin out of the fridge 1-hour before you're gear up to melt it)
• two teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons stale rosemary
• two teaspoons garlic pulverisation
• i teaspoon table salt
• ane teaspoon fresh ground black pepper
• iii tablespoons olive oil
• 3 tablespoons butter
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

For the Horseradish Sauce

• ½ cup sour cream
• 2 tablespoons mayonnaise
• ½ teaspoon table salt, or to taste
• horseradish to gustation

• Preheat oven to 325˚F.

• In a modest mixing bowl, combine the oregano, thyme, rosemary, garlic powder, salt and pepper. Coat the beef tenderloin with the herb mixture.

• Rut a heavy-bottomed skillet over high rut and add the olive oil once the skillet is hot. To the hot oil, add the tenderloin and sear each side for 3 to four minutes, or until golden chocolate-brown.

• Add together butter, garlic, fresh rosemary, and fresh thyme to the skillet. In one case the butter has melted, spoon it over the tenderloin.

• Place the skillet in the oven, and roast for 30 minutes, or until the internal temperature reaches 135˚F to 140˚F.

• Remove from oven; transfer to a cutting board and tent with foil. Permit rest for 15 to 20 minutes before cutting.

• While tenderloin is resting, make the horseradish sauce by whisking together the sour foam, mayonnaise, salt, and horseradish. Gustatory modality and adjust accordingly.

• Piece the tenderloin and serve with the horseradish sauce.

Calories: 610 kcal | Carbohydrates: 1 g | Protein: 33 thou | Fat: 52 g | Saturated Fat: 21 g | Cholesterol: 143 mg | Sodium: 495 mg | Potassium: 580 mg | Fiber: 1 grand | Sugar: 1 chiliad | Vitamin A: 216 IU | Vitamin C: ane mg | Calcium: 38 mg | Fe: 5 mg

More Dinner Ideas

Demand more easy dinners for your weekly card? These dishes won't disappoint.

• Chicken Fettucine Alfredo
• Creamy Tomato Sauce Tilapia
• Beef Tips in Mushroom Gravy

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Source: https://easyweeknightrecipes.com/roast-beef-tenderloin-horseradish/