Description
A succulent beef tenderloin roast perfectly seasoned with a blend of herbs and spices, seared to lock in juices, then roasted to tender medium-rare. Served with a rich and tangy horseradish cream sauce, this elegant main course is perfect for special occasions or a luxurious family meal.
Ingredients
Scale
Beef Tenderloin and Seasoning
- 1 whole beef tenderloin, about 4–5 lbs
- Kosher salt & freshly ground black pepper, to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried tarragon
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 5 tablespoons olive oil, divided plus more as needed for searing
Glaze
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole grain Dijon mustard
Horseradish Cream Sauce
- 2 tablespoons unsalted butter
- 2 teaspoons garlic paste
- ¾ cup heavy whipping cream
- 1 teaspoon Dijon mustard, smooth or whole grain
- 1 tablespoon fresh squeezed lemon juice
- 2 teaspoons distilled white vinegar
- 3 tablespoons prepared horseradish
Instructions
- Prep the tenderloin & season: Remove the beef tenderloin from the fridge and let it reach room temperature for about 1 hour. Trim any fat or silver skin, pat dry, and cut in half crosswise to fit your skillet. Secure with kitchen twine if not already tied.
- Mix the spices: In a small bowl, combine salt, pepper, oregano, tarragon, rosemary, thyme, onion powder, garlic powder, and cumin. Reserve 2 teaspoons of this blend for the sauce.
- Season the tenderloin: Drizzle 1 tablespoon olive oil over the beef and rub to coat. Sprinkle the spice blend evenly and massage into the meat thoroughly. Set aside.
- Prepare the glaze: Whisk together 2 tablespoons olive oil, maple syrup, Worcestershire sauce, and Dijon mustard in a bowl. Set aside.
- Sear the tenderloin: Heat 2 tablespoons olive oil in a large (11-inch or larger) cast-iron skillet over medium-high heat. When shimmering, sear the beef tenderloin halves for 2-3 minutes on each side until golden brown. Add more oil if needed during searing. This locks in moisture and develops flavor.
- Glaze the tenderloin: After searing, place the tenderloin halves back in the skillet and brush the glaze evenly over all surfaces.
- Roast the tenderloin: Preheat oven to 425°F. Roast the glazed tenderloin in the oven for 20-25 minutes, flipping halfway through. Use a meat thermometer to check for an internal temperature of 120°–130°F for medium rare to medium doneness.
- Rest the meat: Remove from oven and transfer to a cutting board. Let rest while preparing the sauce to allow juices to redistribute.
- Make the horseradish cream sauce: In a saucepan or skillet, melt butter over medium heat. Add garlic paste and stir for about 1 minute until fragrant. Add heavy cream, Dijon mustard, lemon juice, and vinegar. Stir and bring to a gentle simmer, then remove from heat. Stir in prepared horseradish and reserved spice blend. Let sauce sit for at least 5 minutes.
- Serve: Remove kitchen twine from tenderloin and slice into 1-2 inch thick pieces. Arrange on a platter and spoon warm horseradish cream sauce over or serve on the side. Enjoy immediately with your favorite sides like mashed potatoes or vegetables.
Notes
- Letting the beef come to room temperature ensures even cooking.
- Searing the tenderloin before roasting locks in juices and adds rich flavor.
- Use an instant-read thermometer to avoid overcooking this premium cut.
- Resting the meat after roasting is crucial for tender, juicy slices.
- The horseradish cream sauce balances the richness of the beef with tangy and spicy notes.
- Adjust doneness by roasting longer if you prefer medium-well or well-done beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: beef tenderloin, roast beef, horseradish cream sauce, elegant dinner, beef roast, holiday roast, herb crusted beef
