I celebrated my 28th birthday this past weekend! On my actual birthday, I went out somewhere nice for dinner as usual. But I also wanted to cook something special that I normally wouldn’t splurge on. I decided to roast a Beef Tenderloin so naturally I went to my favorite local butcher for the meat – The Butchers Market.
Isn’t that cut of meat gorgeous? The Butcher’s Market is my go-to place for quality meat. It’s not cheap by any means, but when you are cooking an expensive cut of meat you need something that’s good quality. My dad always taught me that “you get what you pay for” and it 100% applies to meat. They have 4 locations now – Cary, Raleigh, Holly Springs, and their brand new location in the Bedford neighborhood in North Raleigh. Right now they are offering online ordering with curbside pickup or you can shop as usual in-store. I could talk about their products all day, but in summation: literally everything they offer is amazing! Especially their marinated meats and other prepped items. Here’s the link to their website if you’d like to check them out: https://www.thebutchersmarkets.com/
The first thing you’ll need to do for this recipe is let the tenderloin rest at room temperature for 1 hour. Then you can prep the garlic herb rub. It’s really simple but packed with flavor! Combine fresh minced garlic, chopped rosemary, salt, pepper, and canola oil until it forms a paste.
Next, use your hands to rub this mixture on all sides of the tenderloin. Make sure your tenderloin has been tied tightly with butcher’s twine. Any decent butcher will do this for you upon request, but if they don’t you can grab some twine at your local grocery store.
Roast the tenderloin in a 500 degree oven inside a roasting pan for 20 minutes then use a meat thermometer to check the temperature.
I like my tenderloin to be medium rare, so I stop roasting it when the internal temp is 120 degrees. It will continue to cook a bit more while resting. If you prefer your meat cooked longer, simply continue roasting until the tenderloin reaches your desired temp.
This tenderloin was so delicious it’s hard for me to even explain it in a way that gives it proper justice! It was truly the most tender meat I’ve ever had. The inside was like butter and the garlic rosemary rub gave it the perfect hit of flavor. It doesn’t even *need* the sauce, but I love horseradish sauce so much and it’s perfect for beef. The sauce kicks it up a notch! You will not be disappointed with this recipe. If you give it a try, post a picture on Instagram and tag me in it! My handle is @beckeatsworld
Garlic Rosemary Beef Tenderloin with Horseradish Sauce
Ingredients
For the Tenderloin:
- 2-3 lb Beef Tenderloin, trimmed and tied
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp canola oil
- 1 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
For the Horseradish Sauce:
- 1 cup sour cream
- 1/4 cup applesauce
- 2 tbsp Cream Style Horseradish, such as Inglehoffer
- 2 tbsp Duke's Mayo
- 2 tbsp chives, minced
- salt and pepper to taste
Instructions
- If not already tied, tightly tie the tenderloin in 2 inch sections with butcher's twine so it conforms a consecutive shape. Refer to photos above.
- In a bowl, combine garlic, rosemary, oil, salt and pepper until it forms a light paste. Evenly coat the tenderloin with this mixture and allow it to rest at room temperature for 1 hour.
- Preheat the oven to 500 degrees F and place the tenderloin on a roasting rack in a roasting pan. Roast for 20 minutes then insert a food grade thermometer into the center of the tenderloin. Continue to roast until internal temperature reaches 120 degrees F. If you want it cooked more than medium rare, roast until 130 degrees for medium and 140 degrees for medium-well. The tenderloin will continue to cook after you take it out of the oven.
- Remove from oven at desired temp and cover with foil for 15 minutes. While the tenderloin is resting, mix together all of the horseradish sauce ingredients in a small bowl.
- Slice the tenderloin and serve with horseradish sauce on the side.
