Roasted beef tenderloin is without a doubt incredibly decadent! A dish for a celebratory occasion. In the years that I hosted a large family Thanksgiving, I would make both beef tenderloin and roast turkey. There was always leftover turkey and never leftovers of the beef. This was one of the best dishes at my New York culinary program many years ago. Naomi Pomeroy of Beast in Portland, OR, made this dish with grass-fed beef, and it was outstanding. If the butter is too much for you, just rub olive, salt and pepper on the beef. Let the raw beef sit at least 30 minutes at room temperature before cooking. Happy Thanksgiving!
Ingredients
Beef Tenderloin
- 1 3 1/2 pound beef tenderloin (trimmed and tied) or 1 (2-3) pound strip loin roast
- 6 ounces unsalted butter
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 ounce fresh herbs such as rosemary or thyme
Horseradish Sauce
- 1 1/2 cups creme fraiche or sour cream
- 1/2 cup prepared white horseradish
- 6 tablespoons chopped fresh chives
- 4 teaspoons freshly squeezed lemon juice
Servings: servings
Instructions
- Pre-heat the oven to 400 degrees. Take the beef out and let it sit at room temperature for at least 30 minutes. Generously coat the beef with salt and pepper. Heat a metal sheet tray (or oven safe pan). When tray is hot add the butter. When the butter is almost melted, remove the tray and roll the beef in butter carefully and thoroughly, and put the tray back in the oven. Turn the beef over after 5-7 minutes.
- Use your thermometer to take the internal temperature in several places. This is the only way not to overcook your meat! When the thermometer reads 120 degrees the beef is rare, and at 130 it’s medium rare. Continue to cook it until the thermometer reads 140 degrees for medium. Let it rest for 5-10 minutes on a bed of fresh herbs and lightly cover with foil. The temperature will continue to rise a little more. Cut the strings and slice to desired thickness.
- To make the horseradish sauce, whisk all the ingredients together in a small bowl. Season with salt and freshly ground black pepper. Yields 2 cups and can be made 2 days ahead, cover and chill in the refrigerator.