Herb & Mustard Roasted Adena Farms Beef Tenderloin with Horseradish Cream

September 1, 2020 • 0 comments

Herb & Mustard Roasted Adena Farms Beef Tenderloin with Horseradish Cream
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. Tried this recipe? Tell us your thoughts in the comments below.
  • Prep Time:
  • Cook Time:
  • Servings: 8-10

Ingredients

  • (4 lbs) Tenderloin Roast (Filet Mignon) (Butt Tender)
  • (2) garlic cloves, minced
  • (2 tablespoons) rosemary leaves, finely chopped (some leaves reserved)
  • (1 tablespoon) thyme leaves, finely chopped
  • (1 tablespoon) Dijon mustard
  • Kosher salt to taste
  • freshly ground pepper to taste
  • (1 tablespoon) vegetable oil
  • (1 cup) plain whole milk Greek yogurt
  • (⅓ cup) sour cream
  • (2 tablespoons) fresh grated horseradish
  • (½ teaspoon) lemon zest
  • (3 tablespoons) unsalted butter
  • Himalayan salt (for serving)

Directions

Instructions

  1. Mix yogurt, sour cream, horseradish, and lemon zest in a small bowl; season with salt and fresh cracked pepper.
  2. Refrigerate mixture to allow flavors to come together until ready to serve.
  3. Slice tenderloin in half (crosswise) to create 2 smaller roasts to fit the pan. 
  4. Combine Dijon, garlic, rosemary and thyme to create a rub, generously rub all over tenderloin. Season generously with salt and pepper. 
  5. 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).
  6. Preheat oven to 350°F.
  7. 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.
  8. 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.
  9. Transfer tenderloin to a wire rack with pan underneath and allow to rest for 15 minutes before removing kitchen twine and slicing. Reserve skillet.
  10. 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). 
  11. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt. 
with customization by Grapevine Local Food Marketing