Looking for more special occasion meals? Try Prime Rib, Baked Salmon, Rack of Lamb, Seared Scallops, or Baked Ham.
Why I love this recipe:
FAST and EASY – This whole Beef Tenderloin is my go-to because it’s the easiest “fancy” meal to cook. It gets seared in a hot pan for a few minutes, then cooks in the oven for just a few more minutes. So easy. Impressive – it’s perfect for special occasions and it tastes like it came from a fancy restaurant. Beef Tenderloin is the most tender cut of meat (a filet mignon steak is cut from the center of a beef tenderloin), which is why it’s so expensive. The Horseradish – Don’t skip making the easiest whipped horseradish sauce to go with it. It has amazing flavor that perfectly compliments the meat.
Make Ahead Instructions:
To Make Ahead: Both the herb butter and horseradish sauce can be made and kept in the fridge for up to two weeks. The tenderloin can also be air chilled (step 1) for up to 24 hours in advance. Make Horseradish Sauce and Herb Butter: Mix the heavy cream with an electric hand mixer until it reaches soft peaks. In a separate bowl, mix remaining ingredients together. Gently fold in the whipped cream until incorporated and refrigerate 30 minutes, or up to 2 weeks ahead of time. Combine all ingredients for herb butter. Sear Meat: Remove roast from the fridge 1 to 2 hours before cooking, to allow meat to come to room temperature and cook evenly. Heat oil in a large cast-iron pan over medium-high heat. Once hot, add the prepared beef tenderloin, rotating it slowly to sear for a few minutes on each side, to create a golden-brown crust (about 10 minutes). Brush herb butter all over the meat before placing it in the oven. Bake: Transfer pan to the oven and roast, uncovered, for just 10-20 minutes, or until it reaches your desired temperature: (Remove the meat about 5 degrees earlier than desired temperature, because it will continue to cook as it rests!)
Rare: 115-120 degrees F (remove from oven around 110-115 degrees F) Medium rare 120-125 degrees (remove from oven when center is 115-120 degrees F) Medium 130-135F (remove from oven around 125-130 degrees F)
Serve: Allow roast to rest, covered with aluminum foil, for 15-20 minutes before slicing and serving, then remove twine and slice crosswise into 1-inch-thick rounds. Serve with some whipped horseradish on the side, if desired.
Serve With:
Potatoes: Potatoes Au Gratin, Mashed Potatoes or Twice Baked Potatoes Roasted Vegetables or Green Beans. Radicchio Salad, Beet Salad, Butternut Squash Salad, or other green salad. Best Homemade Rolls
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