Beef Tenderloin is commonly regarded as the most tender cut of beef and can be a celebratory dish when done well. Our Herb & Mustard Roasted Beef Tenderloin with Horseradish Cream ensures perfectly tender meat from edge to center, with a nicely browned, flavorful crust.
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For the Beef:
- 4 lbs Adena Farms Beef Tenderloin, trimmed, center-cut
- 2 garlic cloves, minced
- 2 Tbsp rosemary leaves, finely chopped (some leaves reserved)
- 1 Tbsp thyme leaves, finely chopped
- 1 Tbsp Dijon Mustard
- Kosher salt, freshly ground pepper
- 1 Tbsp vegetable oil
For the Horseradish Cream:
- 1 cup plain whole-milk Greek yogurt
- ⅓ cup sour cream
- 2 Tbsp fresh grated horseradish
- ½ tsp finely grated lemon zest
- 3 Tbsp unsalted butter
- Himalayan Salt (for serving)
- Mix yogurt, sour cream, horseradish, and lemon zest in a small bowl; season with salt and fresh cracked pepper.
- Refrigerate mixture to allow flavors to come together until ready to serve.
- Slice tenderloin in half (crosswise) to create 2 smaller roasts to fit the pan.
- Combine Dijon, garlic, rosemary and thyme to create a rub, generously rub all over tenderloin. Season generously with salt and pepper.
- If you prefer to tie the roast, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet; allow tenderloin to rest at room temperature at least 1 hour and up to 2 hours before cooking. This will allow the meat to come to temperature and have a more even cook (do this ahead to save time)
- Preheat oven to 350°F.
- Heat oil in a large ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until well browned on all sides, 8-10 minutes.
- Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°F, approx. 15-20 minutes depending on the size of the roast.
- Transfer tenderloin to a wire rack with pan underneath and allow to rest for 15 minutes before removing kitchen twine and slicing. Reserve skillet.
- In the reserved skillet, cook butter and rosemary sprigs over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant (about 4 minutes).
- Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.
Recipe Beef Wellington