How to Make Tenderloin Beef Roast | Tasting Table Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
6 to 8 servings
Ingredients
  • One 3-pound center-cut beef tenderloin, trimmed and tied at 1½-inch intervals
  • 6 sprigs thyme
  • 4 sprigs rosemary, leaves removed
  • 3 large garlic cloves, thinly sliced
  • 1½ teaspoons kosher salt
  • ½ teaspoon coarsely ground black pepper
  • Fresh horseradish, sliced into thin shavings with a vegetable peeler, to top
  • 1 cup sour cream or crème fraîche
  • 1 tablespoon finely chopped chives
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon lemon zest
  • Kosher salt, to taste
Directions
  1. Preheat the oven to 275° and adjust the oven rack to the low position. Remove the roast from the fridge and place on a clean work surface; pat dry. Season the roast generously with salt and pepper, and allow to rest at room temperature for 1 hour.
  2. Rub the roast with 1 tablespoon oil and place on a roasting rack set inside a large roasting pan. Roast the tenderloin until an instant-read thermometer inserted into the thickest part registers 130° for medium rare, about 45 minutes.
  3. Heat a large skillet over high heat until very hot. Add the olive oil and the tenderloin and sear, turning with a pair of metal tongs to brown all sides, 2 minutes. Let the roast rest for 15 minutes before slicing.
  4. Meanwhile, make the cream sauce: In a small bowl, combine the sour cream, chives, worcestershire and lemon zest, and season with salt.
  5. Serve the tenderloin with the sauce and shaved fresh horseradish.