Garlic Rosemary Beef Tenderloin Recipe
Garlic Rosemary Beef Tenderloin is a succulent and flavorful roast featuring tender beef infused with fresh garlic, rosemary, and thyme. This elegant recipe pairs the savory meat with a creamy horseradish sauce enhanced by chives, perfect for a special dinner or festive occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Beef Tenderloin
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves, chopped
- Kosher salt, to taste (about 1 tablespoon)
- Freshly ground black pepper, to taste (about 1 tablespoon)
- 1 (4-pound) beef tenderloin, trimmed and tied into 2-inch sections
- 1 tablespoon olive oil
Horseradish Cream Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh chives, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the horseradish cream sauce: In a bowl, mix together sour cream, mayonnaise, prepared horseradish, and chopped chives. Season with kosher salt and freshly ground black pepper to your liking. Cover and refrigerate until ready to serve.
- Preheat the oven: Set your oven to 275°F (135°C). Line a baking sheet with aluminum foil and coat it with nonstick spray to prevent sticking.
- Make the garlic herb seasoning: In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, kosher salt, and freshly ground black pepper. Stir well to blend the flavors.
- Prepare the beef tenderloin: Pat the beef tenderloin dry with paper towels to remove any moisture. Drizzle olive oil evenly over the meat, then sprinkle the garlic herb mixture all over, gently pressing it into the surface so it adheres well.
- Roast the beef: Place the seasoned tenderloin on the prepared baking sheet. Roast in the preheated oven until the internal temperature reaches 130-135°F for medium-rare doneness, approximately 50 to 75 minutes depending on your oven and the thickness of the meat. Use a meat thermometer for accuracy.
- Rest the meat: Remove the roast from the oven and allow it to rest for 10 minutes before slicing. This helps the juices redistribute and keeps the meat tender and juicy.
- Serve: Slice the beef tenderloin and serve immediately alongside the chilled horseradish cream sauce for a delicious complement to the rich flavors of the roast.
Notes
- Use a meat thermometer to ensure the perfect doneness of the roast.
- Letting the meat rest after roasting is crucial for retaining juices.
- The horseradish cream sauce can be made a day ahead and refrigerated to deepen in flavor.
- Adjust seasoning in the garlic herb rub according to your taste preference.
- For a sharper horseradish flavor, add more prepared horseradish to the sauce.
Nutrition
- Serving Size: 1 slice (about 6 ounces cooked beef with sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: beef tenderloin, garlic rosemary beef, roasted beef, horseradish cream sauce, garlic herb roast, beef roast recipe
