Mary's Recipes

Beef Tenderloin

Name: Beef Tenderloin
Prep time: 1 h 30 min
Cook time: 37 min
Total time: 2 h 7 min
Yield: 8 servings
Ingredients: ½ cup heavy whipping cream, chilled; ½ cup sour cream; ¼ cup mayonnaise; 3 to 6 tablespoons horseradish sauce; 2 tablespoons minced chives; ½ teaspoon sea salt; 6 tablespoons salted butter, softened; 4 garlic cloves, grated; 2 teaspoons finely chopped, fresh thyme; 2 teaspoons finely chopped, fresh rosemary; 2 teaspoons finely chopped, fresh sage; 1 (4 to 4½-pound) center-cut beef tenderloin roast, fat trimmed and tied, at room temperature; 1 tablespoon kosher salt; 2 teaspoons freshly cracked black pepper; 2 tablespoons vegetable oil

8 servings

porties

1 hour 30 minutes

actieve tijd

2 hours 7 minutes

totale tijd

Begin met koken

Ingrediënten

½ cup heavy whipping cream, chilled

½ cup sour cream

¼ cup mayonnaise

3 to 6 tablespoons horseradish sauce

2 tablespoons minced chives

½ teaspoon sea salt

6 tablespoons salted butter, softened

4 garlic cloves, grated

2 teaspoons finely chopped, fresh thyme

2 teaspoons finely chopped, fresh rosemary

2 teaspoons finely chopped, fresh sage

1 (4 to 4½-pound) center-cut beef tenderloin roast, fat trimmed and tied, at room temperature

1 tablespoon kosher salt

2 teaspoons freshly cracked black pepper

2 tablespoons vegetable oil

Instructies

Preheat the oven to 425°F with a rack in the center position.

Make the horseradish sauce. In a medium bowl, whisk the cream until soft peaks form. Gently fold in the sour cream, mayonnaise, horseradish sauce, chives, and salt. Cover and place in the refrigerator until ready to use. Store refrigerated in an airtight container for up to one week.

Make the garlic herb butter. In a small bowl combine the butter, garlic, thyme, rosemary, and sage. Store refrigerated in an airtight container for up to one week.

Make the beef tenderloin. Pat the beef dry. Using a sharp knife, trim any excess fat from the tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher's twine to secure. Tie the tenderloin in 2-inch intervals to help it keep its shape during cooking. Season all over with salt and pepper. (see Note 1)

Heat the oil in a large oven-proof skillet over high heat. Once the oil is glistening, add the tenderloin and brown on all sides, 10-12 minutes. Coat the tenderloin all over with the garlic herb butter and roast in the oven until the internal temperature reaches 135°F for medium-rare, about 20-25 minutes. (see Note 2)

Remove from the oven and transfer the tenderloin to a cutting board. Tent in foil and let rest for 15 minutes.

Cut tenderloin into 1-inch slices and serve with horseradish sauce.

Voedingswaarde

Portiegrootte

Calorieën

574

Totale vet

40 g

Verzadigd vet

13 g

Onverzadigd vet

Transvet

Cholesterol

170 mg

Natrium

1151 mg

Totale koolhydraten

4 g

Voedingsvezels

0 g

Totale suikers

0 g

Eiwit

51 g